Be the Bartender: Bloody Mary Edition

When I was little, I thought it was the weirdest thing my mom loved drinking “adult tomato juice” – and oh, how the tables have turned. With quarantine making brunch a little less more of an event, I’ve been making my own!

First: Make a salt or Old Bay seasoning rim – squeeze a lemon slice around the rim and dump your salt or old bay seasoning on a plate. then, flip the cup upside down onto the mixture and roll your cup around it.

  • Bloody Mary Mix (I like the Loaded Bloody Mary Mixer)
  • Vodka of choice – mine is Tito’s! Add as much as you wish hunni!
  • 2 TBS fresh squeezed lemon juice
  • ½ TBS Worcestershire sauce
  • few shakes of hot sauce – depends on how saucy you’re feelin’
  • ½- 1 TBS prepared horseradish (not horseradish sauce)
  • 2 teaspoons of pickle juice
  • 1 tsp olive juice
  • a few shakes black pepper
  • 4-6 ounces of good quality vodka

Garnish Ideas: Pickle spear, celery stalk, green olives (plain or stuffed with blue cheese), cheese cube, shrimp, bacon, lemon slice or a lime slice. Make sure to add the smaller items onto a tooth pick!



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