Anyone who has been to our house for brunch or spent a Sunday morning with us at an event knows that Kate makes the world’s best Bloody Marys. Trust us.
- 1 ½ oz vodka
- 4 ½ oz tomato juice (we’re fond of Campbell’s)
- Freshly squeezed juice of ½ lemon
- Several dashes Tabasco sauce (to taste)
- 3 dashes Worcestershire sauce
- 2 dashes celery bitters
- ½ tsp prepared horseradish (or more to taste)
- A splash of dry sherry (we use amontillado)
- Salt and freshly ground pepper to taste (don’t be stingy with the pepper)
- Add tomato juice to a shaker or pint glass without ice.
- Stir, adding the balance of the ingredients one at a time.
- Taste frequently until it’s spicy/salty/acidic enough.
- The drink should be well-balanced, but with an assertive presence of lemon and spice.
- Add vodka, stir thoroughly, and pour into a tall glass filled with ice.
- Garnish with a stalk of celery, a couple of pickled green beans, or a skewer of pimento-stuffed olives and peeled cooked shrimp.