Brunchy Mary 🥃
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This one goes out to my friend, Don.
What seems like another lifetime ago, I spent A LOT of time at Mickey’s Tavern. So much time, in fact, that I married one of the bartenders and after that didn’t work out, dated another. That’s an entirely different blog altogether, though.
The latter was (and still is) in charge of the very popular bloody mary mix, having to make at least 20 gallons each weekend (more often in the summer). Over the years, I helped out enough to know how it’s done and keep the recipe close because it’s his pride and joy.
Anymore, I find the bloodys there to be a little too chunky for my taste, so I’ll share with you the recipe that I enjoy now (made for me by my current boyfriend—who is neither an employee of Mickey’s nor a bartender).
A wide-mouth pint jar is my favorite bloody vessel. Into it goes ice and vodka, a few turns of salt and ground pepper. Then about 2 teaspoons of ground horsey, a shake of Annie’s Worsh sauce (it’s vegan!) and a couple of blops of Valentina (I find other hot sauces to be too vinegary).
Fill up the jar with a little can of V8, stick a pickle, and trim a celery stalk.
If you’re feeling extra, you could add some jalapeño salt, which we just discovered and find to be amazing.
- 1 can V8
- 3 counts vodka
- 2 tsp prepared horseradish
- 1 tsp Annie's Worchestershire
- 1 tsp Valentina
- salt and pepper to taste
- 1 pickle
- 1 celery stalk
- Mix everything except vegetables in a glass. Serve with pickle and celery.