Thirsty Thursday: Brash Bloody

When I was 21, I did not understand the appeal of Bloody Marys. Tomato juice, vodka, and celery did not sounds like a good time to me. Now, I’m obsessed. They are packed with flavor, are a great savory option when gin or bourbon wont cut it, and they don’t clash with many foods. As I’ve discovered a new love for them, I’ve also played around with my own recipe. I enjoy a variety of spices in mine, but the only non-negotiable is the Old Bay. The glass needs to be rimmed with Old Bay, and there needs to be a hefty dose of it in the drink itself. The spicier the better. My tried and true recipe is below, but what’s yours? That’s the one great thing about a Bloody Mary, it can be adapted to your tastes so it never disappoints.

Brash Bloody

Yield: 1 glass

4 oz. of Bloody Mary mix (We like McClure’s. You can also use tomato juice since we doctor it up a bit.)

2 oz. of vodka (We love Tito’s or Tower Hill)

1/2 oz. of Worcestershire sauce

2-3 dashes of your favorite hot sauce (We use Crystal)

1 tsp. of horseradish 

1 tsp. of Old Bay seasoning, plus extra for rimming the glass

1/2 tsp. of lemon-pepper seasoning

1/2 tsp. of celery salt

 

1. Wet the rim of a tall glass. Pour some Old Bay onto a plate. Take the wet glass and rim it with that seasoning. 

2. Fill glass with ice. Layer ingredients directly into glass, saving the dry seasonings for last. Top with Old Bay, lemon-pepper, and celery salt. Use a swizzle stick or even your straw to mix well (this is a Bloody, not anything fancy). Enjoy. DO NOT top with fried chicken, a sandwich, or any other ridiculous thing you’ve seen on Instagram.