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The Ultimate Bloody Mary {Seriously}

August 26, 2015 by Kristin

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Perfect Bloody Mary

I’m asked often why I started FoodFash.  The truth is, there’s a variety of reasons and the reason or reasons I choose to share are completely dependent on the audience and whether or not I want the conversation to continue.  But what I’m going to share with you now, and I promise this is going to segue into the beauty of a bloody mary pictured above, is one of the reasons why I continue to create.  And it’s because I’m fastidious.  And as much as I enjoy new life experiences, I enjoy making them my own even more.

Bloody Mary Ingredients

Last weekend, I ordered the most ridiculous bloody mary ever.  It was 40 dollars worth of out-of-control.  Sure it had some usual suspects like bacon and peppers.  But it was also topped with sushi, pork belly, a grilled cheese, and the list goes on.  And though I wouldn’t have traded the experience for any other {it’s what led me to create this post,} it was of the most disgusting bloody marys I’ve ever tasted.  The mix was sweet, the toppers were heavy, the portion was nap-inducing – it was unfinishable.  I knew could do better. And I did.

Bloody Mary Garnish Ideas

The recipe below is for the bloody mary of my dreams: light, not sweet {at all}, slightly spicy, and a solid horseradish kick.  I don’t want to feel sick ever, but especially after a brunch cocktail.  And I want enough damn toppings to last through the entire drink!

Suggested toppers:

  • Bacon!
  • Shrimp
  • Smoked Oysters
  • Pickled Okra
  • Pickled Asparagus
  • Giant Spanish Olives
  • Cornichons ({pickles}
  • Maldon salt {for rim}

P.S. Celery to a bloody mary is like honeydew to a fruit salad – nobody wants it.

The FoodFash Bloody Mary

By Kristin Published: August 26, 2015

  • Yield: 1 to 2 Servings

I'm asked often why I started FoodFash.  The truth is, there's a variety of reasons and the reason or reasons I choose to share …

Ingredients

  • 8 ounces tomato juice {not V8!}
  • 2 tablespoons lime juice freshly squeezed
  • 1/2 tablespoon lemon juice freshly squeezed
  • 1 tablespoon worcestershire sauce
  • 1/2 tablespoon hot sauce preferably Crystal
  • 2 teaspoons horseradish
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground celery seed
  • 4 ounces vodka
  • black pepper freshly cracked, to taste
  • ice cubes

Instructions

  1. Prepare skewers with desired garnishes {listed within blog post}.
  2. Salt glass rim, if desired.
  3. Vigorously shake all of the ingredients in a cocktail shaker until all of the ingredients are well mixed and cold.
  4. Pour strained mixture into salt-rimmed glass.
  5. Gently add ice cubes to glass, being careful not to splash or disturb salted rim.
  6. Add skewers and serve.

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    Filed Under: Dairy Free Recipes, Sides Recipes Tagged With: bloody mary, brunch, cocktails, vodka

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    I'm Kristin - a Florida girl turned Austinite, adventuring my way through life. Whether I'm in the kitchen, around town, or 1000 miles away, I'm sure to put myself in the midst of merriment.... and then write about it! Read More…

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