Sunday Morning Bloody Mary
Nothing beats a salty tangy Sunday Morning Bloody Mary with a smokey salt rim and a garnish of celery, pickles, stuffed olives and a cube of cheddar cheese
Servings: 2
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.