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Brunch Classic: Bloody Mary

New month, new theme! For March we’ve decided to focus on classic cocktails. AKA drinks you should have down pat and up your sleeve. We’re kicking off this week with a Bloody Mary, which is quintessential brunch fare. I must admit I’m not a big Bloody fan and I’d much rather guzzle bottomless mimosas. But this Bloody Mary is somehow different. We’ve been making this for years and it’s a real crowd pleaser. And I actually like it! So get yourself a cute pitcher and invite some friends over for brunch. Because weekends were made for brunch! One quick nitpicky thing about this drink: you must let everything sit overnight.

When serving Bloody Marys I like to set up a little station with glasses, lots of condiments and skewers so guests can customize their garnishes. I usually put a couple different hot sauces for those who like it tres spicy (Tapatio, Sriracha and Frank’s). If you are fancy you can get your hands on this Bloody Mary salt, which is a fantastic touch. IMG_1352

Bloody Mary (adapted from Bon Appetit, sans celery salt because we don’t like it)

  • 4 cups Campbell’s tomato juice
  • 1 cup dill pickle juice
  • 1/4 cup fresh lemon juice
  • 1 tablespoon prepared horseradish
  • 2 teaspoons Worcestershire sauce (use soy sauce if vegetarian/vegan)
  • 2 teaspoons curry powder (preferably Madras)
  • 1 teaspoon Sriracha
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups vodka (such as Tito’s)
  • Garnishes: celery stalks, lemon wedges, olives, bacon strips, jerky, cheese cubes, cold shrimp, dilly beans, kosher dill pickles…you get the idea!

Combine the first nine ingredients in a pitcher, stir well to combine and let sit in the fridge overnight. Just prior to serving, add the vodka and stir well. Cheers!


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Dior Kelley

Dior was born in Hawaii and spent her childhood in many wonderfully inspiring places including New Zealand, Sri Lanka and California. She studied Chemistry and Printmaking at UC Santa Cruz and got her PhD in Plant Biology from UC Davis. Her love for experimentation and precision (she studies hormone signaling in plants) carry over into crafted cocktails and homemade delights. Currently, she lives in Iowa with her husband, French Bulldog and a flock of hens.

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