This post was originally published on January 16, 2015.

My idea for the Bloody Bastard sprouted from my love for steaks and all the accompaniment that goes with a nice, juicy filet. Steaks have held a deep place in my heart throughout my entire life, from summer nights eating my dad’s delicious char crust filets to spending a meaningful evening at Gibson’s in Chicago. I can truly say that filet mignon is my favorite food– easily. Growing up outside of Chicago, I was blessed to eat some of the finest steaks in the city that once had an extensive meatpacking district, which led to the origination of the most reputable steakhouses in the United States. Unfortunately, during my run at the local grocery store, the meat counter was closed for the evening. I had to resort to getting the already-packaged steaks, which left me less of a selection. I could not get my favorite cut and resorted to buying some top sirloin steaks because they were relatively cheap and had little fat. I’m not a big fan of fat on my steak. Anyways, enough on cuts of meat.

I decided to incorporate various ingredients into a Bloody Mary to reminisce about those nights spent eating such a fine delicacy (i.e. the Bloody Bastard). For the mix, I wanted to use actual char crust as a seasoning, but I don’t have a grill I’m sure I could have finagled someway to char the steak up on the stove, but I don’t think I would have gotten the flavor I wanted. I used a grill rub from St. John and some shallots (along with a little shallot juice) in my mix. For the garnish, I incorporated a nice chunk of the top sirloin, blue cheese, and a potato (among other, more traditional ingredients) to mimic my evenings spent at exceptional steakhouses. The best thing I discovered when drinking the Bloody Bastard was to let the blue cheese fall into the drink and let it become a part of the actual drink. This screamed “I’ll have a steak with blue cheese crust” to me!

I went into this one knowing I would have to be strategic about it– only because I wanted the chunk of steak and the potato to be somewhat hot when the Bloody Bastard was ready for consumption. I also decided to make a dinner out of the garnish ingredients (I love me some steak and potatoes with a side of asparagus!). Some people only drink Bloodys before 2PM; I drink Bloodys all day. Anyways, here’s my recipe for the Bloody Bastard.

Ingredients (for 1 Bloody Bastard)

Mix

¾ (6 oz) cup tomato juice
juice from a quarter of a lime
juice from a quarter of a lemon
2 dashes Worcestershire sauce
2 dashes Habanero hot sauce
1 tsp of shallots/shallot juice (add more if you want a stronger flavor)
3 dashes grill rub (use your favorite!)
2 dashes black pepper
1 dash garlic salt

*If you do have a grill and like your steaks charred, I would recommend adding some of that good ol’ char crust into the mix for an intense, blackened flavor

Garnish

1 seared chunk of steak (from your favorite cut!)
1 chunk of blue cheese
1 roasted potato wedge
1-2 manzanilla olives
1 cocktail onion
1 asparagus stalk
1 lemon or lime wedge, or both

**You will also need some VODKA. I used a shot and a half of Svedka in my Bloody Bastard.

Directions

Throw all of the ingredients for the mix into some sort of container or cup (I used a large measuring glass) and stir together.
Preheat your oven to 475 deg F.
Cut up a potato into small wedges and place on a baking sheet. Toss the potato wedges in olive oil, pepper, garlic salt, and whatever other seasoning you like. Even though you only need one wedge, I would just make the whole potato. You can eat it with the Bloody Bastard and some steak and eggs for breakfast! Then bake them in the oven for 20-30 minutes.
Heat up olive oil on a skillet at medium-high heat. While the oil is heating, rub excess moisture from the steak and coat the steak in pepper, salt, and grill rub.
Toss the steak on the skillet and sear for 5-10 minutes on each side (depending on thickness of steak and what temperature you like your steak cooked at). When the steak is done, cover it with foil for ~10 minutes or until potatoes are done.
Once the steak and potatoes are done, create your garnish. On a cocktail pick, slide on the manzanilla olive(s), cocktail onion, potato wedge, and a chunk of steak (slice it off your entire chop).
Fill a glass half full with ice.
Pour in the vodka.
Pour in the Bloody Bastard mix.
Grab another glass and transfer the materials from glass to glass a few times aka “rolling.”
Place the cocktail pick with the garnishes into the glass.
Place a lemon wedge and a chunk of blue cheese on the rim of the glass.
Toss in a stalk of asparagus to use as a stirrer.
Enjoy your Bloody Bastard!