A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Bloody Mary

Bloody Mary

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:

Bloody Mary

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.



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