Bloody Marys

I’ve been told I make a pretty darn good Bloody Mary. Although I can’t take much credit for it; I’ve been using my grandpa’s recipe for years now.  My “responsibility” at Thanksgiving every year is to keep the pitcher of Bloody Marys full, so I’ve had some practice.

I’m finally sharing my recipe on here to highlight a fun event happening in South Philly this weekend at one of my favorite bars: Moonshine. Chef Christine Hazel, of Hell’s Kitchen and Chopped fame, is hosting a Brunch Cooking Class this Sunday, December 9th, at 11 am. The class includes learnings how to make some brunch dishes, dish samples, and 2 signature cocktails. You can get tickets here. (I’ve already purchased mine, so come hang out with me!)

Source: Christine Hazel

So why not get the brunch cocktail party started now?

Ingredients: (serves 4)

• 2 cups tomato juice
• the juice and zest of 1 lemon
• the juice and zest of 1 lime
• 2 oz Worcestershire sauce (some brands are gluten-free)
• 10-15 dashes hot sauce (depending on how much heat you’re looking for)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 oz vodka
• ice
• for garnish (optional): celery stalks, lemon wedges, lime wedges, olives

In a pitcher (paid link), stir together the tomato juice, lemon juice and zest, lime juice and zest, Worcestershire sauce, hot sauce, salt and pepper. Taste and adjust to your liking. Stir in vodka, stirring thoroughly to combine.

Fill 4 glasses with ice, then fill with the Bloody Mary mixture.

Garnish your Bloody Marys with celery stalks, lemon and/or lime wedges, and olives.

Nothing screams brunch like a good Bloody Mary!

I love a nice, citrusy, Bloody Mary, so I always end up squeezing in my lemon and lime wedges on top before enjoying my Bloody Marys.

I’m really looking forward to the cooking class this weekend; you’ve probably noticed that I don’t make that many breakfast recipes, mainly because I find eggs to be a real challenge! So I can’t wait to see what Chef Christine Hazel has in store for us!

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Bloody Marys

Total Time: 10 minutes

Yield: 4 servings

Ingredients

• 2 cups tomato juice
• the juice and zest of 1 lemon
• the juice and zest of 1 lime
• 2 oz Worcestershire sauce (some brands are gluten-free)
• 10-15 dashes hot sauce (depending on how much heat you’re looking for)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 oz vodka
• ice
• for garnish (optional): celery stalks, lemon wedges, lime wedges, olives

Instructions

1. In a pitcher, stir together the tomato juice, lemon juice and zest, lime juice and zest, Worcestershire sauce, hot sauce, salt and pepper. Taste and adjust to your liking. Stir in vodka, stirring thoroughly to combine.
2. Fill 4 glasses with ice, then fill with the Bloody Mary mixture.
3. Garnish with celery stalks, lemon and/or lime wedges, and olives, if desired.

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