Brunch Bloody Mary Recipe

Rim glasses

Pour the teaspoon of kosher or celery salt onto a small plate. Rub the rim of each highball or pint glass with the lemon wedge, then dip the rim into the salt to coat. Set glasses aside.

Make Bloody Mary mix

In a large measuring cup or pitcher combine 2 cups tomato juice, 1 tsp prepared horseradish, 1 tablespoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 4 dashes hot sauce, 1 tsp freshly ground black pepper, 1/2 tsp celery salt, and 1/4 tsp smoked paprika. Whisk vigorously until horseradish is fully dispersed and spices are incorporated. Taste and adjust hot sauce, lemon, or salt to your preference.

Fill each rimmed glass with ice (about 1 cup per glass). For a single serving use 2 ounces (floz) vodka per glass. If making a pitcher or multiple servings, pour 8 floz vodka into the pitcher (this recipe yields four 2-oz servings).

Divide the Bloody Mary mix evenly among the prepared glasses (about 1/2 cup mix per 2-oz vodka serving). Stir gently with a bar spoon or straw to combine vodka and mix. Taste and adjust: add extra lemon juice for brightness, hot sauce for heat, or a pinch more celery salt if needed.

If you prefer a Red Snapper (gin) variation, substitute gin for vodka or split the spirits (1 oz vodka + 1 oz gin).

Garnish each glass with one celery stalk and one lemon wedge tucked on the rim. Skewer two olives and a pickled green bean (or asparagus) on a cocktail pick and lay it across the top of the glass or rest it inside. Serve immediately with a straw.