I have been in search of the perfect Bloody Mary for years. From Northern California golf courses to Tex Mex hot spots in Austin, I’ve found some delicious versions of my favorite Sunday brunch drink. But something is always missing. Needs salt. Needs zing. Needs smoother vodka.
I’ve taken my favorite things about each version and come up with my own. A huge hit with friends and family, I hope you will enjoy it, too!
I especially needed one of these after losing my cherished hole-in-one golf ball in the lake.
Get out the blender and gather some friends!
Tracy’s Very Bloody Mary
- One 2 QT container of Campbell’s Tomato Juice
- 1 tbsp horseradish
- 1 tbsp tabasco sauce
- 1 tbsp ground black pepper
- 1 tbsp worcestershire sauce
- 1 tbsp celery salt
- Celery stalks, washed and chilled in ice water
- Large olives
- Margarita salt for lining the glass rim
- Lime wedges for adhering salt to glass rim
- Effen Cucumber Vodka
In a blender, combine tomato sauce with horseradish, tabasco, pepper, worcestershire and celery salt. Blend. Use a lime wedge to wet the rims of your glassware. Turn each glass upside down on a plate of margarita salt to coat the rims. Fill each glass with ice, two olives, and one or two celery stalks. Less is NOT more. As my sister-in-law says, “I like a lotta groceries in my Bloody Mary.” Add one shot of vodka (or more for your crazy Uncle Bob) to each glass. Pour tomato mix on top. Give a gentle stir with the celery stalk and enjoy. Cheers!