Whether you love them or hate them, the bloody mary is the perfect accompaniment for a Sunday brunch with friends. It’s more commonly known as a morning-after cure from a night of drinking because of its abundance of electrolytes and nutrition from the tomato juice base and vegetable garnishes. The perfect bloody mary should have a zing to it–spicy, but not too overpowering. Our standard recipe is meant to be tweaked for personal preference. With this drink, you can never have too many garnishes!
Simply mix the base of the tomato juice and seasonings, then pour over ice and garnish with your favorite toppings on a toothpick. It’s okay if your drink turns into a full meal––go crazy with bacon, shrimp, pickled green beans, celery, and green olives! The key is to use a high-quality tomato juice, freshly squeezed lemon, and a tangy hot sauce like Tabasco. The mix can also be chilled for up to 4 days ahead of serving. Enjoy your cocktail outside with a warm, Gulf breeze and good company.
- 16 oz tomato juice
- 1 ½ oz of your vodka of choice
- ½ TBS Worcestershire sauce (omit to be vegan-friendly)
- A few shakes of Tabasco sauce
- 1 tbs of freshly squeezed lime + lemon juice, plus a wedge to garnish
- 1 tbs of horseradish
- 1 tbs of olive brine
- 2 tbs of pickle brine
- ½ tbs of celery salt
- A sprinkle of Old Bay Seasoning Garnish:
- 1-3 pitted green olives on a toothpick
- 1 celery stalk
- 1 piece of cooked shrimp
- 1 piece of crispy, candied bacon
- 1-2 pickled green beans
Pour tomato juice, vodka, Worcestershire, Tabasco, lime, lemon, horseradish, olive brine, pickle brine, celery salt, and Old Bay into a cocktail mixer. Shake well and pour over fresh ice. Garnish by skewering green olives and shrimp. Add lemon wedge, celery stalk, and bacon to the glass if desired.