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…
- 3 oz. vodka (or Bakon Vodka)
- 6 oz. V8
- Juice of 1/2 fresh lemon
- 5 oz. dill pickle juice
- 5 drops Worcestershire sauce
- 5 drops Tabasco sauce (more or less is fine)
- 1/4 teaspoon horse radish
- 1/8 teaspoon Beau Monde seasoning
- Dash of freshly ground pepper
- Dash of lemon pepper
- Sea salt to taste
You can shake ingredients together in a shaker with ice then strain Bloody Mary into a 16 oz. glass or stir in a pitcher then pour over ice in 20 oz. glass. Garnish with pickle, lemon & lime wedge, and / or a celery stalk. If you use Bakon Vodka, you can top 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.