Brunch’s favorite savory cocktail…but better. May I humbly suggest that you make a double batch of the tomato juice and freeze half of it as ice cubes? No one wants a watered down Bloody Mary. And I like to garnish mine with a Slim Jim stir-stick, but maybe that’s just me…
Celery bitters are available at better liquor stores and, of course, on the interwebs.
This recipe first appeared on Season 13 of Good Eats.
Bloody Mary 2.0
- 32 fluid ounces tomato juice
- 8 fluid ounces pickle brine
- 3 fluid ounces clam juice
- 2 fluid ounces lemon juice
- 1 fluid ounce Worcestershire sauce
- 1 tablespoon prepared horseradish
- 1 teaspoon hot sauce
- 1 teaspoon instant coffee
- 8 fluid ounces vodka
- Celery bitters
- Add the tomato juice, pickle juice, clam juice, and lemon juice to a small pitcher and stir until well combined.
- Add the Worcestershire, horseradish, hot sauce, and coffee crystals to the remaining juice mixture, and stir until the coffee dissolves. Pour half of the tomato juice mixture into an ice cube tray and freeze, 1 to 2 hours. Refrigerate the remaining juice mixture for at least 1 hour.
- Pour the vodka into 4 highball glasses filled with tomato juice ice cubes. Fill the remainder with the tomato juice mixture. Top with celery bitters just before serving.
Yield: 4 cocktails
Active time: 10 minutes
Total time: 2 hours 5 minutes