Spicy, salty and refreshing, the Bloody Mary has eased the hangovers of millions. Because it is designated as a "brunch drink" by many, the garnishes carry nearly as much importance as the cocktail itself. Experiment with different vegetables--or go so far as to finish your drink with a stick of beef jerky or bacon.
Bloody MaryRecipe adapted from Todd Thrasher, Restaurant Eve/ The Majestic/ PX, Alexandria, VA
Yield: 1 cocktail (plus ½ cup Bloody Mary base)
Cook Time: 10 minutes
For the Bloody Mary Base:
7 ounces fresh horseradish, scraped and grated
5 ounces Worcestershire sauce
2 ounces Tabasco
1 ounce fresh lemon juice
1 ounce sherry vinegar
½ teaspoon celery salt
Salt and freshly ground black pepper
For the Cocktail:
2 ounces vodka
1 tablespoon Bloody Mary base
5 ounces tomato juice
1. Make the Bloody Mary base: In an airtight container, add the horseradish, Worcestershire, Tabasco, lemon juice, sherry vinegar, celery salt and salt and pepper. Stir to combine, cover and refrigerate.
2. In a cocktail shaker, add the ice, vodka, Bloody Mary base and tomato juice. Cover and shake once, then pour into a Collins glass. Finish with celery leaves.
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