Bloody Mary Recipe

Rim the glass

Rub the lemon wedge around the rim of a highball or pint glass. Dip the rim into a shallow plate of coarse salt to coat the edge lightly.

Prepare sausage garnish

If the house sausage is a whole link, warm it briefly in a skillet over medium heat (2–3 minutes each side) until heated through and slightly browned, or parcel it in a 350°F oven for 6–8 minutes. If already pre-cooked and sliced, warm slices for 1–2 minutes. Thread the warmed sausage (whole or 2–3 slices) onto a cocktail skewer.

Add pickle and optional celery

Add the house pickle spear and optional celery stalk to the skewer alongside the sausage. Set the assembled garnish aside on a small plate.

Fill a cocktail shaker or mixing glass with ice (about 1 cup). Add 2 oz vodka, 4 oz house-made Bloody Mary mix, 0.5 oz fresh lemon juice, 6 tsp Worcestershire sauce, 2 tsp hot sauce, 1 tsp freshly ground black pepper and 0.5 tsp celery salt.

Stir the mixture briskly for 15–20 seconds (or roll between two shakers) to chill and slightly dilute the drink. Avoid shaking vigorously so the tomato-based mix doesn’t become frothy.

Taste and adjust seasoning: add more hot sauce, Worcestershire, or celery salt as desired. If the mix is too thick, add 0.5–1 oz cold water or more lemon juice to brighten.

Fill the prepared glass with fresh ice. Strain the mixed Bloody Mary into the glass over the ice.

Garnish: place the sausage + pickle skewer across the top of the glass (or stand it vertically if using a tall pick). Add the optional celery stalk and a lemon wedge to the rim. Serve immediately.