I have never been a Cosmopolitan kind of gal. Can’t stand strawberry Margaritas, and the very mention of a Mudslide makes me wretch. What can I say? I have always liked savory drinks—something where I can taste the bite of the alcohol, the complexity of the bitters, and a mixer that is more like a steak than an ice cream sundae.
This makes Bloody Marys not only my favorite brunch drink, but my favorite cocktail at any time of day.
In my personal home-style version, I upped the heat and celery quotients and dialed down the salt. The taste should be primarily of vegetables, with a slight kick of vodka but enough heat to cover the real burn of the alcohol.
The balance here is the most important thing—this is altogether tangy, sour, sweet, and savory. And, of course, … spicy. The most important part of this is really letting it marinate for three days—the heat grows as it sits. This is a drink that really eats like a meal.
Three-Day Bloody Mary Recipe
- 1 stalk celery ribs and leaves, chopped
- 2 pickled tomatoes, cut into slices/wedges
- 2 garlic or dill pickles, cut into slim spears
- 2 teaspoons grated fresh horseradish
- 1 large bottle vegetable juice
- 3 tablespoons Worcestershire sauce
- 2.5 ounces hot sauce
- Lemon vodka, to taste
- Combine all ingredients except the vodka in a large Mason jar or sealable bowl. Shake well to mix and refrigerate.
- Let marinate three days. Don’t taste it or add some vodka now. It will taste different in three days—trust me.
- When you take the mixture out of the fridge, it will be darker. Taste a pickle if you want—all of the flavor will have leached out into your liquid.
- Strain liquid through a fine mesh strainer to catch all of the vegetable bits. Now is the time to taste—is too hot, too bland, or too vegetal? Add whatever you need now—including the vodka.
- Serve chilled, no ice.