Blender

Frozen Red Eye with Fresh Tomato

  • Beverages

Whether you call it a red eye, a michelada or a red draw, there’s a lot to love about beer and tomato juice. We’ve ratcheted this iconic spicy, refreshing combination up a few notches: introducing the frozen red eye with fresh tomato!

  • Servings 3
  • Preparation
  • Cooking

Ingredients

  • 2 (8.4 oz) tomatoes, remove the stem and cut in half
  • 2/3 cup (5.6 oz) tomato juice
  • 1 1/2 tsp lemon juice
  • 1/5 cup (1.6 oz) ice cubes
  • 2 cups (16.8 oz) beer
  • Tabasco pepper sauce to taste
  • Coriander to taste

Directions

  • Place tomatoes, tomato juice, lemon juice and ice cubes into the container and firmly secure the lid.
  • Turn the dial to start the blender and set the speed to "9" or "10" . Blend for 1 minute and 30 seconds.
  • Pour the blended juice and beer into a glass, add Tabasco if you like, and garnish with coriander.

WHAT IS A RED EYE

A red eye is beer with tomato juice. It’s an informal and playful take on a bloody mary – with a cold, foamy brewski instead of the vodka. But a red eye goes by many names depending on the region you’re located. Other common names for a red eye:

  • Red Beer
  • Michelada (Mexican red beer)
  • Spicy Beer
  • Red Draw

Our particular red eye recipe is fairly close to Mexican micheladas. We’ve added citrus juice for puckery tartness, Tabasco for a little heat – and cilantro makes the perfect clean and verdant garnish. Fresh blended tomatoes deliver garden freshness to this red beer. But there’s one additional trick we have up our sleeves: we’re making frozen red eyes.

WHAT IS A FROZEN RED EYE

A frozen red eye blends the beer and tomato juice with crushed ice. Think of it as a hoppy, spicy tomato daiquiri. It’s the perfect adult refreshment on a hot day.

HOW TO MAKE A FROZEN RED DRAW

Place the fresh tomatoes, tomato juice, lemon juice and ice cubes into the jar of your Tiger blender. Then blend for 90 seconds on speed setting 10 until smooth. Finally pour the beer and blended juice into pint glasses, garnish with fresh coriander and Tabasco and… cheers!

Pro tip: To preserve the carbonation in the beer, don’t over-stir your frozen red eye. A couple rotations with a straw or long cocktail spoon should mix everything just fine.

TIPS AND VARIATIONS

  • Freeze your pint glass. This is a frozen drink after all! Just place your pint glasses in the freezer for 30-45 minutes before serving frozen red eyes to your guests – and your summer drink will stay cold a bit longer.
  • Salt the rim. Before pouring your frozen red eye, place a layer of kosher salt on a small plate. Simply wet the rim of your pint glass with a lime wedge and gently lower the rim into the salt.
  • Spice the rim. If you’re making spicy frozen Mexican micheladas, and want a little more heat, that’s easy to accomplish! Instead of salt, use Tajin (a powdered mixture of lime, chili peppers and salt) around the rim of the glass. We also love mixing half salt / half gochugaru (Korean red chili pepper powder). Smoky and perfectly picante!

Products used in this recipe

Blenders<TIGER EDGE> SLB-A10U

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