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!)
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
