Poogan's Bloody Mary Recipe

Rim the glass (optional)

If you like a seasoned rim, pour smoked paprika and coarse salt (or celery salt) onto a small plate and mix. Moisten the outer rim of a highball or pint glass with the lemon wedge, then dip the rim into the spice-salt mixture to coat lightly. Set glass aside.

Fill the rimmed (or plain) glass with large ice cubes to chill while you build the cocktail.

In a cocktail shaker or mixing glass, add the vodka (Pearl cucumber or Dixie black pepper), house Bloody Mary mix, fresh lemon juice, Worcestershire sauce, prepared horseradish, hot sauce, celery salt, and freshly ground black pepper.

Add 4–6 large ice cubes to the shaker or mixing glass. Stir gently for 15–20 seconds (or shake lightly if you prefer a frothier texture). Stirring preserves clarity and gives a smoother texture.

Discard the ice from the chilled serving glass and strain the mixed cocktail into the glass over fresh large ice cubes (about 4–5 pieces). If you used a rim, strain carefully to avoid washing away the rim seasoning.

Thread the pickled okra onto the cocktail skewer. Lay the skewer across the top of the glass or stand it upright as preferred. Add the celery stalk into the glass as an edible stirrer.

Give the cocktail a final crack of fresh black pepper and a small squeeze of the reserved lemon wedge over the surface, then drop the wedge into the glass if desired.

Serve immediately with a napkin. Note: adjust hot sauce, horseradish, or celery salt to taste when making additional servings.