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

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Bacon Bloody Mary

What could possibly make a traditional Bloody Mary even better? Bacon of course! The smoky taste of bacon is a perfect upgrade to everyone’s favorite brunch accompaniment.  I used Bakon Vodka to make this Bacon Bloody Mary, but you can also make your own homemade version if you so choose.
Ingredients (makes one drink):
1 1/2 oz Bakon Vodka
Juice of 1/2 a lemon
Juice of 1/2 a lime
1 teaspoon Worcestershire
4 drops tabasco, or more if you want it spicy
1/2 teaspoon Old Bay, plus more to rim the glass
Tomato Juice
1 piece of bacon, cooked and crumbled
1 celery stalk
Ice

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