If you think the traditional bloody mary can’t get any better, you need to make it dirty! This cocktail adds olive juice and dry vermouth to give it a martini spin. If you like your bloody mary spicy, don’t be afraid to add some horseradish. Have fun and be creative with the toppings. They are a fun bonus that doubles as an appetizer. They are the wow factor that impresses your guests!
Recipe adapted from We Are Not Martha
When I go out for brunch, I am always torn between ordering a mimosa and bloody mary. I usually pick the bloody mary. The problem is they are usually so big and filling that I end up drinking only half, or it is completely watered down by the time I get halfway. This recipe is the perfect solution to that problem. You add the ice to your chilled shaker along with chilled vodka, vermouth, and tomato juice. This method keeps it from being watered down, and by serving it in smaller glasses, the size is more manageable.
Let’s get cooking!
2 tablespoons of lemon juice
1 teaspoon of onion powder
1 1/4 teaspoon of celery salt, divided
2 teaspoon of black sesame seeds (I did not use them for mine)
1/4 teaspoon of ground black pepper
1 cup of chilled tomato juice (I used Campbell’s)
4 ounces of vodka, chilled
2 teaspoons of dry vermouth, chilled
2 teaspoons of Worcestershire sauce
1 teaspoon of hot sauce
3 tablespoons of liquid from jarred pimento-stuffed olives
1/4 teaspoon (or to your taste) of prepared horseradish (optional)
Toppings (go wild!)
Olives (I used big pimento stuffed)
Mini dill pickles
Cooked cocktail shrimp
Cooked peppered bacon slices
Cheese cubes (I used Daiya Medium Cheddar Style Block and Daiya Jalapeño Havarti Style Block to keep mine dairy-free)
How to make:
Please be sure to visit: We Are Not Martha for the source recipe and original instructions.
About an hour before serving, place the bottle of vodka, dry vermouth, and two small martini glasses in the freezer.
On a small plate, mix onion powder, 1 teaspoon celery salt, black sesame seeds (if using), and black pepper. Place the glasses upside-down on the plate and twist slightly to coat the rim of the frosted glasses with the spice mixture.
In a chilled cocktail shaker, combine tomato juice, vodka, dry vermouth, Worcestershire sauce, hot sauce, remaining 1/4 teaspoon celery salt, olive juice, lemon juice, and horseradish (if using).
Add ice, cover, and shake. Strain the mixture into the prepared glasses.
Garnish with skewers of your favorite toppings.
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