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Bloody Mary
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Prep Time:
5 minutes
5 minutes
Total Time:
5 minutes
5 minutes
Satisfy your brunch cravings with a zesty Bloody Mary, or opt for a refreshing Virgin Mary as a non-alcoholic alternative. Perfect for brunch or a morning pick-me-up!
Ingredients:
- 4 ounces high quality tomato juice
- 2 teaspoons dill pickle juice (I use Bubbie's)
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon prepared horseradish (or 1/2 teaspoon fresh)
- 1 teaspoon lemon juice
- 1/2 teaspoon finely ground black pepper
- 1/4 teaspoon Sriracha
- 1 drop liquid smoke (optional)
- 1 1/2 to 2 ounces vodka
- For the rim:
- Celery salt
- Garnishes that you eat as you drink the Bloody Mary:
- 1 thin stick of celery (I like to use the inner, tender stalks with fronds)
- 1 dill pickle wedge (optional)
- 1 piece of candied bacon (optional)
- A lemon wedge (optional)
Instructions:
- Prepare the celery salt rim by dipping the glass into a small dish of celery salt after wiping the rim with a lemon wedge. Fill the glass with ice.
- In a jar or cocktail shaker, mix together tomato juice, pickle juice, Worcestershire sauce, horseradish, lemon juice, black pepper, and sriracha. For a hint of smoky taste in your Bloody Mary, add 1-2 drops of liquid smoke. Add ice cubes, vodka, and shake vigorously. Pour into a glass.
- Add a celery stick and any additional garnishes as desired for a beautiful finishing touch.