B&b Bloody Mary Recipe

1. Mix spice blend

In a small bowl combine smoked paprika, celery salt, ground coriander, ground cumin, and ground black pepper. Stir until evenly blended. Reserve about 1 teaspoon for sprinkling on the finished drink and pour the remainder into a shallow dish for rimming.

2. Prepare miso

In a separate small bowl, loosen the white miso paste by mixing it with the 0.5 oz fresh lime juice until smooth. Adding a splash (about 1/2 teaspoon) of tomato juice helps if it's too thick.

3. Combine ingredients

In a cocktail shaker or large jar, add 6 oz tomato juice, 1 oz fresh beet juice, the loosened miso, 0.5 tsp prepared horseradish, 4 tsp Worcestershire sauce, 3 dashes hot sauce, 4 grinds fresh black pepper and 1/4 tsp sea salt. Stir vigorously with a bar spoon (or close jar and shake gently) until miso is fully integrated and mixture is homogenous. Taste and adjust hot sauce, salt, or lime if needed. The beet juice should add an earthy-sweet note and a deep color without overpowering.

4. Chill

Fill the shaker with ice and give the mixture one quick gentle roll or shake to chill (about 5–8 seconds). You want the mix cold but not overly diluted.

5. Run the rimming lime wedge around the outside rim of a highball or pint glass, then dip the rim into the shallow dish of the house spice blend mixed with the coarse salt so a thin, even crust adheres. If you prefer a lighter rim, dip only half the rim or press gently. Fill the glass with fresh ice.

6. Pour 2 oz Wheatley Vodka over the ice in the prepared glass. Strain the chilled Bloody Mary mix from the shaker into the glass over the vodka, leaving about 1/2 inch from the top to accommodate garnish. Stir gently once with a bar spoon to integrate the vodka with the mix.

7. Skewer the pickled beet slice and a lime wedge (or place the lime on the rim). Add the celery stalk into the drink. Lightly sprinkle the reserved teaspoon of house spice blend over the surface of the cocktail for aroma. Serve immediately with a straw if desired.