House Bloody Mary Recipe

Quick warm infusion (for same-day service)

Toast the guajillo pods briefly in a dry skillet (30–60 seconds) until fragrant. Remove stems and seeds and tear the pods into pieces. Lightly crush the garlic clove. Place 90 ml vodka, the torn guajillo pieces and smashed garlic in a small heatproof jar. Put the jar in a pot of warm (not boiling) water so the jar is half-submerged. Keep the water at a gentle simmer so the jar warms for 15–20 minutes, swirling the jar once or twice. Remove the jar, cool to room temperature, then strain through a fine mesh sieve or coffee filter into a clean container. Discard solids. (Note: you can skip warming and infuse at room temperature for 12–24 hours for a cleaner flavor.)

Chill the strained infused vodka until ready to build the cocktail.

In a small bowl combine the coarse sea salt, celery salt, dried parsley, dried dill, ground mustard powder and freshly ground black pepper. Mix thoroughly — this is your dry rim mix.

In a second small bowl whisk the Dijon mustard with 5 ml fresh lemon juice until slightly loose but still tacky.

Spread a thin layer of the thinned Dijon across a small plate. Spread the dry herb-salt mix on another plate. To rim the glass, dip the glass lip first into the Dijon, then press gently into the dry mix so it adheres evenly. Set the rimmed glass aside.

Mini grilled cheese

Butter one side of each bread slice (5 ml total). Place cheese between the unbuttered sides so buttered sides face out. In a small skillet over medium heat, cook the sandwich until the bread is golden and the cheese is melted, about 1–2 minutes per side. Remove and cut into a 1–inch cube for skewering.

Candied bacon

Lay 1 slice of bacon on a foil-lined sheet, brush both sides lightly with maple syrup (5 ml). Broil or pan-fry until crisp and caramelized, watching carefully so it doesn't burn. Drain on paper towel.

Assemble garnish on a skewer: spear the cheddar grilled-cheese cube, then a cherry tomato, then a cornichon (or a folded piece), then fold or wrap the candied bacon and thread it on so the skewer balances. Place a celery stalk alongside (not on the skewer) for stirring.

Fill the rimmed highball glass with fresh ice (use the extra ice listed under Glass & Finish).

In a mixing glass or shaker (no shaking vigorous — simply combine), add 60 ml chilled guajillo & garlic–infused vodka, 120 ml tomato juice, 15 ml fresh lemon juice, 5 ml Worcestershire sauce, 5 ml prepared horseradish and 1 tsp (approx. 5 ml) hot sauce. Add 0.25 tsp celery salt and a few grinds of black pepper.

Stir gently with a bar spoon 10–12 times to combine and slightly chill the mix. Taste and adjust hot sauce, horseradish or lemon to preference.

Strain/build into the prepared, ice-filled glass. Garnish by resting the morning snack skewer across the top and placing the celery stalk in the drink for stirring.

Pour the cold lager (250 ml) into a chilled small glass or bottle on the side. Serve the Bloody Mary immediately with the beer back alongside so the guest can sip the beer between spicy sips of the cocktail.

Make the infused vodka in advance if possible — flavors deepen after several hours. The herbed mustard rim and snack garnishes can be prepped ahead and assembled just before serving. Adjust spice levels and horseradish to personal preference.