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Don Amado Mezcal featured in Spirit Magazine

January 6, 2012

Bedford Bloody

Published in the January 2012 issue of Spirit Magazine

We started serving brunch about four months ago, which gave me a great excuse to experiment with breakfast cocktails. When I paired tomato juice with kimchi, a spicy Korean side dish that mostly consists of fermented Napa cabbage, the flavors just harmonized. This is kind of like a cross between a Bloody Mary, which is made with vodka, and a Bloody Maria, which uses tequila. But instead of tequila, I use a barrel-aged version of its smokier cousin, mezcal. The finishing touch is a little bit of Edmund Fitzgerald Porter, a beer from Great Lakes Brewing Company that has a strong coffee flavor. So even if you start your day with a cocktail, you can say you’ve had your morning coffee too. Pete Gugni is the chief mixologist at The Bedford in Chicago.


1½ ounces vodka
½ ounce Don Amado reposado mezcal
5 ounces kimchi tomato juice*
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1 dash pepper
1 dash celery salt
1 ounce Edmund Fitzgerald Porter
celery stalk
lemon wedge


1. Combine ingredients in an ice-filled mixing glass. Shake, then strain into a 14-ounce glass over ice.
2. Stir in the beer, then garnish with a celery stalk and lemon wedge.

*In a blender, purée 3 parts tomato juice with 1 part kimchi.

Download full Article from Spirit Magazine: Bedford Bloody