cocktail, bloody, tomato, bloody mary, Asian mary
Snap Pea Sheep

Bloody Mary

We periodically enjoy a Bloody Mary on the weekend. My husband likes to make these up and I thought I would put a recipe out there for him. We make our with organic vegetable juice but you can certainly use just tomato juice.
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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 1/2 Cups Vegetable or tomato juice
  • 3 Jiggers Organic plain vodka
  • 6 Tbsp Lemon Juice
  • 1 Tsp Himalayan Salt To taste
  • 1 Tsp Black Pepper
  • 1/2 Tsp Black Pepper Garnish
  • 1 Tsp Celery Seed
  • 2 Tbsp Organic Worcestershire Sauce
  • 1 Tsp Smoked Paprika
  • 7 - 10 Dashes Habanero hot sauce Hot sauce of choice or 1/4 Tsp Cayenne pepper
  • 8 Jalapeno stuffed olives For garnish
  • 4 Stalks Celery 4" - 6" for garnish
  • 4 Lemon wedges for garnish

Method
 

  1. Add all ingredients except garnishes to your drink pitcher
  2. Taste and adjust salt and peppers to your taste. I personally like more lemon.
  3. Skewer your olives and lemon wedge on a long tooth pick or garnish stick,
  4. Trim your celery and cut the pieces to be a few inches longer than your glass is tall.
  5. Fill glasses with ice and place your garnishes in the glass.
  6. Fill the glasses with the Bloody Mary mix and top with a sprinkle of black pepper or celery seeds if desired.

Notes

Used logo
This may or may not be a Snap Pea Sheep recipe. The recipe's for a Bloody Mary are fairly standard. This is how we make them though.
Sometimes I rim the glass with a chili-lime salt. 
Fresh horseradish added to the beverage can kick it up a notch. Adjust to taste but for this recipe about 5 tablespoons will do it. 
Look for my Gochu Mary Cocktail recipe for an Asian twist!
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