I checked a bunch of different recipes online, and the commonly recurring ingredients included horseradish, Worcestershire sauce, and of course hot sauce. Several included juice from a jar of green olives. So I pulled out a bunch of ingredients (well actually I pulled out a bunch of ingredients, realized I had no Worcestershire sauce—which is crazy, I ALWAYS have some—and I had to put everything back away until I had the sauce.
I decided to use V8, because I like it. I had some of my own canned tomato juice on hand just in case. I’m not super crazy about a heavy celery taste though, so I only used 1/2 tsp of celery seed. I did use the olive brine, and lemon juice came up a lot so I used that too. And horseradish. A LOT of horseradish.
Into a pitcher everything went, and into the fridge to chill and let the flavors blend.
Old Bay Seasoning was in a rim salt on a Bloody Mary I had in Annapolis (of course) and I liked it, so I mixed it with some kosher salt to rim my Bloody Mary. I like a little lime, so I used the lime to moisten the glass rim, and later garnish and squeeze into the drink.
In my world, it’s not a Bloody Mary if there isn’t any bacon. And I had some blue cheese stuffed green olives, peperoncini, and home made dill pickles in the fridge. It’s all about the salad with a Bloody Mary, so I used all of them to garnish.
And it was delicious!
This was a trial run for a breakfast I plan on doing, so I need to write down what I did:
24 ounces V8
6 tablespoons of jarred grated horseradish
2 tablespoons Worcestershire sauce
6 big dashes of Tabasco sauce
1 teaspoon salt
1/2 teaspoon celery seed
1 ounce fresh lemon juice
1 ounce olive brine
1 full teaspoon of coarse-ground black pepper
And of course vodka.