Mixing beer and tomato juice is classic; some people call it a “soup.” This is an overlooked drink perfect for brunch, lunch, and hot summer afternoons. Molson brewing has been in the Old Port since 1786. It’s the beer we grew up on. It’s a beer for the tavern, Sundays, camping, and hockey. We love microbreweries, but a cold Molson Export, the Habs, and a hockey-arena smoked meat sandwich is the holy trinity. Serve in a tavern glass.
Recipe information
Yield
Serves 1
Ingredients
1/2 glass Molson Export
1/2 glass tomato juice
Salt
Preparation
Pour the beer on the juice or the juice on the beer. This is a classic of the era when tavern windows where opaque to wives and priests. Add a pinch of salt when the carbonation fades. Serve with a pack of saltines or BBQ chips in the soothing haze of a du Maurier king size.
Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
