Cocktail Time

Bloody Mary
via Michelle Auerbach
My friend Jen is known for many things, including her enormous hospitality. When she invites you for Sunday Brunch (and often at other times) she will have a pitcher of Bloody Mary’s waiting. Hers just taste better than anyone else’s and finally this winter I found out why. Pickle juice.  Or when she is out of pickles, Kimchi juice. This twist gives a probiotic lift to an otherwise not so healthy drink, but it also adds a zing that is hard to define. It’s just good.
1 jigger vodka
1/2 teaspoon horseradish
2 shakes Worchershire sauce
1/4 teaspoon celery salt
2 Tablespoons pickle juice
1 shake Tabasco
a few grinds of black pepper
6 ounces tomato juice, no salt
Squeeze 1/4 lemon
Celery stick for garnish
Over ice
This makes one drink. You can make it by the pitcherful and then you season by taste. Hotter if you want it, more pickle juice if you want it.  All you need to do is mix all the ingredients in the glass or pitcher and serve.
Now be careful. It tastes so good that large adult men have needed designated drivers home from brunch. So either don’t make plans, or sip slowly.
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