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Bloody Mary
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| BLOODY MARY---two drinks | |
| 2 oz | base--recipe follows |
| 10 oz. | tomato juice- Campbell's lo sodium |
| 4 oz | vodka |
| 1 oz | lemon juice |
| 1 tsp | worcestershire sauce |
| 1 tsp | pepper sauce |
| 1 1/2 T | brown sugar |
| 1/2 tsp | horseradish |
| Celery seed tt. Approx 1/4 tsp Old bay tt. Approx 1/2 tsp Jamaica jerk seasoning tt--approx. 1/2 tsp Garnish with shrimp, dill pickle, celery, olives ENJOY! Enjoy this story from our archive, originally sent to TT members on 5/17/2012. Spicy, salty and refreshing, the Bloody Mary has eased the hangovers of millions. Because it is designated as a “brunch drink” by many, the garnishes carry nearly as much importance as the cocktail itself. Experiment with different vegetables--or go so far as to finish your drink with a stick of beef jerky or bacon. Bloody Mary Recipe adapted from Todd Thrasher, Restaurant Eve/ The Majestic/ PX, Alexandria, VA INGREDIENTS Bloody Mary base | |
| 7 ounces | fresh horseradish, scraped and grated |
| 5 ounces | Worcestershire sauce |
| 2 ounces | Tabasco |
| 1 ounce | fresh lemon juice |
| 1 ounce | sherry vinegar |
| ½ teaspoon | celery salt |
| Salt | |
| freshly ground black pepper | |
| Cocktail | |
DIRECTIONS
1. Make the Bloody Mary base: In an airtight container, add the horseradish, Worcestershire, Tabasco, lemon juice, sherry vinegar, celery salt and salt and pepper. Stir to combine, cover and refrigerate.
2. In a cocktail shaker, add the ice, vodka, Bloody Mary base and tomato juice. Cover and shake once, then pour into a Collins glass. Finish with celery leaves.
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