Bloody Marys and I have an odd history. Truth be told, I absolutely hate them. I like tomato juice, and hot sauce, and celery salt… but I just can’t stand bloody marys. I’m told I make fabulous Bloody Marys from my friends- which I think is hilarious- especially because I am a much bigger fan of mimosas or bellinis! I used to whip up big batches of these in college and my early 20’s, and had to share my recipe for the best spicy bloody mary & virgin bloody mary ever!
I think another reason my bloody mary recipe is popular is because I add pickle juice in it. Let me tell you- I HATE PICKLES. With a passion. I am convinced my husband chose me solely for the fact I wouldn’t go anywhere near pickles and he’d always get my share. I’m not kidding- they freak me out (it’s part of a very peculiar aversion I have to most condiments- mustard, mayonnaise, ketchup, and of course… blergggg… relish.)
But I am told that pickle juice- especially spicy pickle juice- is a wonderful addition to a bloody mary. And since we recently found McClure’s pickles in King Soopers (our Kroger in Colorado), my hubby really loves this to sip on a weekend! And really, I am told they are just as good without any alcohol, if you are into these sort of things.
If you like it extra spicy, and extra pickled, be sure to pour in about an ounce of pickle juice from the can, as well as garnish with a pickle spear and a hot pepper.
To make it fabulous for a group, make a base mix and set out garnishes and different vodkas (or not, if you and your friends aren’t drinkers), and invite guests to mix their own!
- 3 ounces tomato juice
- 1/2 ounce lemon juice
- Dash of Worcestershire sauce
- Celery salt
- Ground pepper
- Hot pepper or Tabasco sauce
- Celery stalk for garnish
- McClure's Spicy Pickles pickle liquid and hot peppers from the jar, for garnish
- For adult version: add 1 1/2 ounces vodka my husband likes Ciroc or Breckenridge Distillery's Vodka
Add liquid ingredients into a highball glass over ice.
Add the seasonings to taste, including some pickle juice from the bottle.
Garnish with the pickle and hot pepper.