Bloody Mary
Nothing says brunch like a perfectly spiked Bloody Mary. Bubby’s Bloody Mary is famous for being a cure for hangovers. Mostly, it gives a spicy kick that will help you sweat it out. Using a sixteen-ounce glass leaves you plenty of room for the ice and garnish.
Recipe information
Yield
serves 6 to 8
Ingredients
For the Bloody Mary mix
For each Serving
Preparation
Step 1
Make the Bloody Mary mix: Stir together the vegetable juice, lime juice, Worcestershire sauce, horseradish, celery salt, Tabasco, and Old Bay Seasoning in a large pitcher. Mix until well combined. Refrigerate until you’re ready to pour.
Step 2
For each serving, fill a chilled 16-ounce glass with ice. Pour 1 shot of vodka (1 1/2 ounces) over the ice. Fill the glass to the top with Bloody Mary mix. Garnish the glass with a wedge of lime and a celery stalk.
Clamary Variation
Step 3
Steam 1 dozen littleneck clams in a covered pan with 1/4 cup water. As soon as the clams open, remove them from the heat. Remove the clams from their shells. Strain the cooking liquid through a fine sieve. Add 1 cup clam juice to 4 cups Bloody Mary mix. Fill six chilled 16-ounce glasses with ice. Pour 1 shot of vodka (1 1/2 ounces) into each glass. Fill to the top with the Bloody Mary–clam juice mixture. Garnish each Clamary with 2 clams and 2 green olives on toothpicks, as well as a celery stalk. Serves 6.
