Making a Bloody Mary is simple, and personalization for garnishments can be endless. A popular trend is hosting a Sunday Bloody Mary bar where guests can pile on the garnishments to create true works of art. The original Bloody Mary was rather straight forward; it contained seven ingredients: vodka, tomato juice, Worcestershire sauce, black pepper, celery salt, Tabasco and lemon juice. There are several cultural variations, and is a great way to start the day (and get a serving or two of veggies!)
Pour about 2 tablespoons of celery salt onto a saucer
Rub the lemon and/or lime wedge along the lip of a collins or highball glass.
Tilting the glass on it’s side, roll the outer edge of the glass in celery salt until fully coated, then fill the glass with ice and move on to prep in next steps.
Now squeeze the lemon and lime wedges into a cocktail shaker and then drop them in.
Now add the Liddel vodka, tomato juice, horseradish, Tabasco, Worcestershire, black pepper, paprika, plus a pinch of celery salt along with a medium handful of ice and shake gently.
Finally, garnish with the parsley sprig, green olives, a lime wedge and a celery stalk (all optional but highly recommended for flavor and “curb appeal”).
Recipe Note
A cool and easy way to stack all of your pretty and tasty garnishes is to use a skewer for kebabs. Experiment with different assortments of garnishments:
cocktail onions
jalapeños
sweet pickles
cucumbers
avocados
etc.
Have a few friends over and create a whole Bloody Mary cocktail bar!
