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