Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Sep 15, 2014
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RECENT SEARCHES
Chicken
 
Dango
 
Zucchini
 
Pork
 
Macaroni And Cheese
 
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Bloody Mary
Serves 4 to 6
Rate It:
You must login to rate
Courtesy of BC’s Kitchen’s Justin Cardwell | Photo by Laura Miller
April 2011

Bloody Mary

INGREDIENTS

¼ cup whole black peppercorns
1 bottle high-quality vodka
1 46-oz. can tomato juice
1½ oz. Worcestershire sauce
1¼ oz. Tobasco Sauce
½ oz. prepared horseradish
4 tsp. celery salt
1½ tsp. celery seed
1½ tsp. Pickapeppa Sauce
Juice of 1 lime
1 tsp. kosher salt, plus additional for rimming glasses
1 tsp. freshly ground black pepper
6 asparagus spears, blanched
Olives

PREPARATION

• Prepare the black pepper vodka a week in advance: Muddle or lightly crush the peppercorns and add them to the vodka.
• Shake the bottle every other day for a week. Strain the peppercorns and rebottle.
• Prepare the Bloody Mary base on the day it will be consumed: Combine the remaining ingredients – except the garnishes – in a lidded pitcher, shake well and refrigerate.
• To prepare individual servings, rim a Collins glass with kosher salt and fill it with ice. Add 2 ounces of the black pepper vodka and 6 ounces of the Bloody Mary base. Stir.
• If desired, garnish with an asparagus spear and a toothpick threaded with olives.



Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2014, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004