Table of Contents
- Bloody Mary with layers of tangy flavour and a pickle-cheddar garnish
- Bloody Mary Salt
- Sunday Morning Bloody Mary garnish
- Similar recipes found on flaevor.com
- Recipe: Sunday Morning Bloody Mary
Bloody Mary with layers of tangy flavour and a pickle-cheddar garnish
A Bloody Mary always tastes better on a Sunday morning (and by ‘Sunday morning’ that could mean 9am, 11am or 1pm). Tomato juice, vodka and a small parade of delicious extras make this drink a sort of half-meal in itself or rather, a nice little appetite stimulator before a delicious Sunday afternoon lunch.
Bloody Mary Salt
Salt combined with a little onion powder and smoked paprika makes the perfect ‘Bloody Mary Salt’ to place around the glass rim. Don’t skip on the onion powder – the minimal amount plays an important role in adding a subtle kick for lip-licking deliciousness without an obvious onion flavour.
Sunday Morning Bloody Mary garnish
Bloody Mary garnishes have no limits at this present time with bacon strips, whole shrimp and even asparagus stalks getting in the way of your drink. This Sunday Morning Bloody Mary recipe rests halfway with a pickle-lead garnish complemented by some tasty British cheddar and an almond-stuffed olive. It’s hefty enough to widen your eyes with excitement but keeps your drink a drink instead of turning it into a meal.
Similar recipes found on flaevor.com
- Blonde Michelada
- Mexican Chilaquiles
- Smoked Paprika – What is smoked paprika and how to use it in your cooking
Recipe: Sunday Morning Bloody Mary
Sunday Morning Bloody Mary
Ingredients
Bloody Mary Salt
- 1 tbsp sea salt flakes, preferably Maldon
- ¼ tsp onion powder
- ½ tsp smoked paprika
Bloody Mary
- 100ml vodka
- 300ml tomato juice
- 3 tbsp pickle juice from a jar of pickles
- A good squeeze of lemon juice
- 4 dashes of Worcestershire Sauce
- Dash of hot sauce or tabasco
- 1 tsp dill fonds chopped fine
- 1 tsp horseradish from a jar
- 1/2 tsp Bloody Mary Salt, from the recipe above
- Cracked black pepper
Garnish
- 2 sticks of celery + leaves
- 1 gherkin or pickle cut into 2 bite-size pieces
- 2 green olives, preferably stuffed with almonds, peppers or anchovies
- 2 small pickled onions
- 2 cubes of cheddar cheese
Instructions
- Make the Bloody Mary Salt: Combine sea salt flakes, onion powder and smoked paprika in a mortar & pestle and grind down into a fine powder.
- Make the bloody mary: Combine all bloody mary ingredients in a mixing glass and stir to combine. Taste and if necessary, season further to your liking by adding more pepper or hot sauce.
- Build the drink: Transfer the Bloody Mary Salt to a small plate. Using 2 tumbler glasses, rub a wedge of lemon along one side of each tumbler and then dip it into the bloody mary salt.
- Place a celery stick into each glass, then fill with ice. Divide bloody mary between the two glasses (if your celery leaves are separate from the celery stalk then place them alongside the stalk).
- Garnish: Using 2 cocktail sticks, skewer each with a pickle wedge, cube of cheddar, olive, and pickled onion. Rest on top of the glass and serve.
