I’m not going to lie to you; the Bloody Mary is not one of my all time favorite cocktails. In fact, I don’t really like them much at all. However, I’m now going to flip flop a bit and say that while I don’t generally like them they do go quite well with a savory brunch. Picture a well prepared omelet, perhaps some home fries or a good hash, some good bread toasted. What do you pair with such a fine repast? A Bloody Mary. It ties together the whole savory vibe. You could even tweak the standard recipe by adding a flavor from your omelet to really pull it all together. So, now that I have your mind moving in the right direction here’s my preferred Bloody recipe and the link back to my previous post if you’d like to read my full thoughts. Enjoy!
2 oz Vodka 4 oz Tomato Juice 1/4 oz Lemon Juice 3 Dashes Worcestershire Sauce 2 Dashes Hot Sauce Heavy Pinch of Kosher Salt 2 Grinds of Black Pepper Lemon Wedge for Garnish Celery Stalk for Garnish
1) Combine ingredients in shaker with ice 2) Shake until well chilled 3) Strain into an ice filled Collins glass 4) Garnish with lemon and celery