The Best Brunch Cocktail (and hangover cure)
This balanced bloody Mary sticks to the classic ingredients: tomato, horseradish, Tabasco, Worcestershire, celery, cumin and citrus. The lemon and lime really brighten it up, while the pepper, horseradish and hot sauce give it a fiery kick. Try making it with Clamato juice for an extra flavor boost. As with most bloody Mary’s, serve with appropriate accoutrements—olives, pickled veggies, cheese, extra hot sauce—so your fellow drinking partners can jazz up their cocktail (or mocktail) as they please. I drink virgin Mary’s, but if you’re mixing with vodka, use about 2 ounces per glass.
The Perfect Bloody Mary
- 32 ounces tomato juice (or try using Clamato juice, my favorite)
- Juice of 1/2 lemon
- Juice of 1/2 lime
- 3 tablespoons Worcestershire sauce
- 1 teaspoon tabasco
- 1 tablespoon horseradish
- 1 teaspoon ground cumin
- 1 teaspoon ground caraway seed
- 1/2 tablespoon dry oregano
- 1/2 tablespoon ground celery seed
- Sea salt and freshly ground black pepper to taste
- 8 ounces vodka (optional)
Servings: Makes about 4 drinks
In a large pitcher, whisk all ingredients except the ice and vodka (if using) together to combine. Make the mix a few hours before serving, and chill, allowing the flavors to meld.
Fill glasses about half way with ice. If mixing with vodka, pour 2 ounces into the glass, then fill with 6 to 8 ounces of the bloody Mary mix. Garnish with a celery stick and lime wedge, and serve with a mix of olives, pickled veggies, cheese, tomatoes and salami.
Photograph by Madeleine Hill.