Bloody Mary Cocktail. Of all the outlandish, hilarious, and awesome names of cocktails, the one that bothers me the most is my very favorite drink… the Bloody Mary. You know what. We’ll just call her Mary. After trying Marys out in various locations, I have found one common ingredient which makes or breaks my Mary. It’s dill pickle juice.
I admit I was one of those kids who drank the pickle juice right out of the jar after making my peanut butter and pickle sandwich.
While I’m at it, I might as well admit I dipped those seventies crispy breadsticks into butter just so I could eat the butter. Now, before I rat out too many more of my own secrets, here’s Mary.
Bloody Mary Cocktail
Makes 4 eight-ounce servings.
- 6 ounces vodka (or Bakon Vodka)
- 20 ounces V8
- 2 tablespoons fresh lemon juice
- 10 ounces dill pickle juice
- 1 teaspoon Worcestershire sauce
- 10 drops Tabasco sauce (more is fine)
- 1 teaspoon horseradish
- 1/4 teaspoon Beau Monde seasoning
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon lemon pepper
- 1/2 teaspoon salt
- 4 strips of bacon, cooked (optional for garnish)
- 4 stalks of celery (optional for garnish)
- 4 small dill pickles (optional for garnish)
You can shake ingredients together in a shaker with ice then strain into 4 ten-ounce glasses.
Garnish with pickle, lemon & lime wedge, and/or a celery stalk. If you use Bakon Vodka, you can top it with a few bacon bits. You can always vary the ingredient amounts to your liking.
Okay. Okay. I drank the olive juice out of the olive can too.
And I accidentally followed my grandpa into the men’s restroom once when I was six and my grandma teased me about it our entire week-long road trip to Yellowstone Park.
Annnnnd that’s all you’re getting out of me today. Unless I have another Mary. or two.