Brunch without a Loaded Bloody Mary is just a very very sad breakfast, am I right!
It took me until I turned 30 to try a Bloody Mary. Who am I and what's wrong with me? I think I was put off by tomato juice for some reason. Who knows - but here's a newsflash for you - I WAS SO WRONG. A Bloody Mary is the perfect way to kick off a weekend brunch. It's basically a soup and an appetizer in a single glass and who could complain about that. It's also an excellent way to nurse a hangover should you have one. You'll be up and running in no time!
The recipe below is super straight forward - the only thing you'll want to keep in mind is to find the best possible tomato juice around. I've purchased it before from the farmers market and some random farm stands around town and it really makes a world of different! One day I'll get around to making my own but until then... let's drink!
For the full winter brunch menu, check out the menu here!
- 2 ounces vodka
- 5 shakes hots sauce
- 3 shakes Worcestershire
- ½ teaspoon freshly grated horseradish
- ½ ounce fresh lime juice
- ½ ounce fresh lemon juice
- 3 ounces tomato juice fresh is best if you can find it
- ⅛ teaspoon celery salt
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon black pepper
- Lime wedges
- Lemon wedges
- Celery stalks
- Mini Gherkins
- Pickled pearl onions
- Cherry tomatoes
- Castelvetrano olives
- Combine all the ingredients except the garnishes in a large shaker with ice and shake until well chilled.
- Run a lime or a lemon across the rim of a glass and dip into salt to coat. Fill the glass with ice and strain the Bloody Mary mixture into the glass.
- Garnish with desired garnishes and serve.