Famous Mary Recipe

In a medium bowl or pitcher, combine 2 cups tomato juice, 2 tablespoons fresh lemon juice, 1 tablespoon Worcestershire sauce, and 1 teaspoon prepared horseradish. Whisk to combine.

Add 3 dashes hot sauce, 1 teaspoon smoked paprika, 1 teaspoon celery salt, 1 teaspoon ground black pepper, 1 teaspoon kosher salt, and 1 teaspoon olive brine (optional). Taste and adjust seasoning — add more hot sauce for heat, more lemon for brightness, or more horseradish for bite.

Cover and chill the mix for at least 30 minutes to allow flavors to meld. The mix can be made up to 48 hours ahead and refrigerated.

Assemble two garnish skewers per cocktail: thread in this order — a cube of blue cheese, a folded slice of pepperoni, a cube of mozzarella/provolone (if using), a large olive, and finish with a pepperoncini. Adjust order so heavier items sit on bottom of skewer. Reserve chilled until serving.

If you prefer, warm the pepperoni slices briefly in a skillet (15–30 seconds each side) to render a little oil and intensify flavor before folding and skewering.

Prepare the glass: rub a lemon wedge around the rim of a tall Collins or pint glass, then dip the rim into a shallow plate with a mix of 1 tsp celery salt and 1 tsp coarse or smoked salt to coat.

Fill the rimmed glass 2/3 full with ice.

Build the Famous Mary

In a mixing glass or shaker filled with ice, pour 2 oz crop organic vodka and 6 oz of the chilled house-made bloody mary mix. Stir gently for 10–15 seconds (do not shake vigorously — you want a well-chilled, slightly viscous drink).

Strain or pour the mixed cocktail into the prepared glass over the ice.

Garnish with the prepared skewers: rest one or two skewers across the top of the glass. Optionally add an extra olive or a celery stalk for presentation.

Serve immediately with a straw and a small napkin. Advise guests the skewer is an edible accompaniment — blue cheese will be assertive, pepperoni adds savory spice, and pepperoncini adds a tangy heat.