Welcome to the Bloody Mary Society

Here you will find everything you need to know about the legendary and beloved Bloody Mary. How to make them, how to mix them and how to master them. All courtesy of Bloody Mary, herself.

Porterluma® Bloody Mary

Bloody Mary made with beer

During a visit to Petaluma Hills Brewing Company, Mary met founder, JJ Jay, and learned how to make this beautiful, beer lover's Bloody. This Craft-Beer/Bloody Mary hybrid is made with Porterluma®, a full-bodied brown porter with hints of coffee and chocolate. Such a delightful complement to the savory and spice flavors of V8® juices/beverages!

Porterluma Beer Bloody Mary


  • 4 fluid ounces V8® 100% Vegetable Juice (about ½ cup)
  • 2 fluid ounces Petaluma Hills Porterluma® Brown Porter (about ¼ cup)
  • 1 teaspoon F.A. Nino's Mango Habanero Hot Sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon horseradish
  • 1/4 teaspoon lime juice
  • 1 pinch each salt, ground black pepper, and celery seed

How to make it

Servings: 1

  1. Add the vegetable juice, porter, hot sauce, Worcestershire, horseradish, lime juice, salt, black pepper and celery seed to a cocktail shaker. Cover and shake to mix.
  2. Fill a pint glass with ice. Pour the vegetable juice mixture into the glass.
  3. Serving Suggestion: Garnish with a cooked bacon slice, asparagus stalks and a cold cooked peeled shrimp.

Provided by

JJ Jay
Founder | Petaluma Hills Brewing Company
Petaluma, CA

The Petaluma Hills Brewing Company story began in 2008, when a friend suggested to JJ that his home made beer was good enough to sell. That praise launched JJ down the path of building a company and brewing his first commercial beer in 2013. After a sucessful start, JJ left his career in animation and became Chief Kettle Cleaner of Petaluma Hills Brewing Company in 2014.
Almost all the craft beer recipes at Petaluma Hills are the very same recipes JJ created as a homebrewer. Inspired by his discovery of Pete's Wicked Ale in 1990 and a friend who homebrewed, JJ started brewing his own beer in 1991 and hasn't looked back once. After 10 years, JJ decided it was time to create his own recipes and graduated to an all-grain, 10 gallon, brew system that is still in use at the brewery.

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