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Bloody Mary

September 19, 2018

Bloody Mary 

 

Bloody Marys can either be the start of a great day or the end of great night. Either way, they’re famous for their red, red tomato juice, jaunty garnishes, and spicy piquancy. When you’re making a Bloody Mary at home, it can be a bit of a juggling act with all the ingredients — there is such a thing as too zippy!

This recipe is admirably balanced, light, fresh, and brunch worthy. We use grated fresh horseradish, which gives it a nice touch of heat. Feeling fancy? You can dress up the garnish with cucumbers, pickled veggies, olives, or even shrimp.

 

Servings: 2

 

Ingredients

2 Tbsp celery salt or (or plain kosher salt, if you prefer)
½ lemon, cut into four wedges
1 tsp Worcestershire sauce
½ tsp soy sauce
Freshly ground black pepper to taste
Dash cayenne pepper
½ tsp hot sauce (such as Franks)
1 tsp freshly grated horseradish (or 2 tsp prepared horseradish)
4 oz vodka
4 oz high-quality tomato juice
2 sticks celery

 

Directions

  1. Place celery salt in a shallow saucer. Rub the rim of your glass with 1 lemon wedge, and then dip the wet edge in the celery salt.
  2. Fill the glass with ice and set one of the lemon wedges on the rim.
  3. In a shaker, combine the rest of the ingredients, adding a squeeze of lemon and the ice last. Shake vigorously, taste for seasoning and heat, and adjust as necessary.
  4. Strain into ice-filled glass. Garnish with celery stalk and serve immediately.

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