For years now I’ve been the designated bloody mary maker at brunch and vacation weekends. I’ve always used the Barefoot Contessa recipe as my base and have always freely amended it to my liking. A dash of this, a sprinkling of that, and a couple of minutes later we would have a pitcher of the most divine bloody marys.
The problem with this of course, is that when I’m on vacation sometimes I want to, you know, rest. But because I never wrote down all my additions to the recipe, no one could recreate it quite like I could.
This past holiday weekend I decided to write it all down and finally produce the very best bloody mary recipe. This recipe is full of body and richness, a hearty brunch cocktail sure to please any bloody mary fan.
This recipe makes a large pitcher, about 8 – 10 cocktails
1 quart of tomato juice
2 1/2 cups vodka
1/4 cup + 1 tablespoon horseradish
1/4 cup + 2 tablespoons worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon tabasco
1/4 cup + 2 tablespoons lime juice
1/4 teaspoon celery salt
1 teaspoon grated fresh onion
Mix all ingredients in a large pitcher and pour over ice in a cocktail glass. Add a stick of celery, slice of jalapeno, and/or olives to garnish.