Red Eye Recipe

Brew Coffee

Brew a strong cup of coffee (about 1 cup). Use a slightly stronger ratio than usual so the coffee flavor stands out against tomato and beer. Keep it hot if serving immediately; otherwise allow to cool slightly if you prefer a less-hot drink.

Measure Tomato Juice

Pour 2 oz (about 1/4 cup) of cold tomato juice into a serving glass. If you like a thicker texture, use a small whisk or shake in a jar to slightly aerate the juice.

Add Beer

Add 4 oz of cold lager or pilsner to the glass with tomato juice. Pour gently to retain some carbonation but allow the two liquids to mix.

Add the 1 cup of hot brewed coffee to the glass with the tomato- beer mixture. Pour slowly down the side or over the back of a spoon to help integrate layers, but the drink can be stirred. If you prefer a chilled Red Eye, allow the coffee to cool to room temperature and pour over 4 ice cubes.

Add 1 teaspoon Worcestershire sauce, 1 teaspoon freshly ground black pepper, and 1 teaspoon salt. If you like heat, add 1 teaspoon hot sauce. Stir thoroughly for 10–15 seconds so the coffee, tomato juice, beer and seasonings are fully combined.

Taste and adjust seasoning: add more Worcestershire for umami, extra hot sauce for spice, or a pinch more salt or pepper to balance.

Garnish with a lemon wedge on the rim and a sprinkle of chopped parsley or celery leaves on top. For a savory bite, crumble the cooked crisp bacon slice over the surface or serve it on the side.

Serve immediately while the coffee is warm (traditional) or chilled over ice if preferred. Provide a long spoon for stirring and a napkin—this is a bold, savory cocktail-style beverage.