Bloody Mary
I love a good Bloody Mary - this was actually the first legal drink I had with my dad, sitting in a hotel bar in NYC (lol). Some mixes are pretty good (Filthy is my favorite), but nothing beats making it yourself. Brace yourself if you don't like horseradish or spice, my recipe definitely packs a punch, so you may want to cut those amounts in half to start!
Bloody Mary
Ingredients
- 4 oz tomato juice
- 4.5 oz vodka
- 1/4 t horseradish
- 10-12 dashes of tabasco
- 1/2 oz Worcestershire
- juice from 1/2 fresh lemon (if you have it)
- salt
- pepper
Instructions
- Add all ingredients to your shaker, shake with ice until the shaker is very cold in your hand(s)
- Serve in a tall glass with ice. Garnish with celery, olives, or whatever you want!
Notes
- adjust the horseradish and tabasco to your liking. I love spice and horseradish, so this packs a punch!
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I don’t want to hear it from all of you ‘I don’t want to drink a cold tomato soup cocktail,’ clearly you’ve never tried a good Bloody Mary. I will concede, when they’re not great, they’re really not great (like the one I had to send back because it had legit chunks of vegetables in it - I wish I was kidding), but when made right, they’re the perfect brunch and/or hangover cocktail!
Good tomato juice is key here - I’m not a fan of Clamato, so I hunt down Campbell’s tomato juice, which I have only found in my parents’ local HEB so far. That’s your foundation for the drink (other than the vodka or tequila), so make sure it’s a good one.
All of the other elements can be tweaked to your liking. I LOVE horseradish, so I usually add more than what’s called for, but I decided to tone it down a little to not kill your sinuses. I also love some heat, so adding extra tabasco, or even using a habanero or Serrano infused vodka/tequila is my jam.