while my family and I are enjoying fun in the sun in the Philippines, I’ve asked a few of my favorite ladies to contribute a little guest post for Unruly Things. this one is a really yummy one from my pal, Anne Parker.
Chances are good that if you invite me to brunch at your house, I’ll bring Bloody Marys. Typically this is met with enthusiasm, but tomato-based drinks are sometimes divisive: either you love them or you hate them. I’ll assume, like me, you love them.
When I was thinking about what to write about for Unruly Things, I looked back through my Instagram feed for inspiration. One of the recurring themes was posts of different Bloody Marys I’ve made. Once strangers started commenting on the frequency in which I drink them, I realized that my love for a good Bloody Mary may be a little over the top.
Over the years I’ve perfected my recipe. Friends have asked for it, and up until this point I’ve kept quiet. If I’m going to share it, why not let everyone know, right? It’s very simple and straightforward – there’s no need for it to be too complicated.
1 32oz bottle of tomato juice
2 lemons, juiced
2 tablespoons freshly grated or prepared horseradish
1 ½ tablespoons Worcestershire sauce
2 teaspoons celery salt
1 teaspoon dried dill weed
¼ teaspoon cumin
Pickled vegetables for garnish
1. Mix all the ingredients except vodka together in a large bowl. Whisk well.
2. Using the juiced lemon, wet the rim of the glass. Use celery salt to salt the rim.
3. Add ice to the glass, then mix one part vodka to three parts tomato juice mix.
4. Garnish with as many pickled vegetables as you can fit on a toothpick!
Makes enough to share with all your friends.
I’m craving a bloody mary right now, aren’t you? thanks so much Anne!