Bay Of Pigs Mary Recipe

Infuse vodka

Measure 8 oz (about 1 cup) vodka into a clean jar. Add 1 tablespoon Old Bay seasoning. Seal and shake, then let sit at room temperature for 1 hour for a light infusion or up to 24 hours for stronger flavor. Taste after 1 hour and strain through a fine mesh sieve or cheesecloth into a clean bottle to remove solids.

Note: If you already have Old Bay vodka, skip this step. Infused vodka will keep for weeks refrigerated.

Rub the lemon wedge around the rim of a Collins or highball glass. Dip the rim into a shallow dish of celery salt or a mix of Old Bay and coarse salt to coat evenly.

Fill the glass with large ice cubes (3 large cubes) and set aside.

In a cocktail shaker (or mixing glass) combine 2 oz Old Bay-infused vodka, 4 oz F&F Bloody Mary mix, 0.5 oz fresh lemon juice, 3 tsp Worcestershire sauce, 1 tsp prepared horseradish, 3 dashes hot sauce, and 1 tsp freshly ground black pepper.

Fill the shaker or mixing glass with ice and roll or gently shake for 8–10 seconds until chilled and slightly diluted. Rolling (pouring back and forth between two containers) is preferred to preserve texture if you used a tall mixing glass.

Taste and adjust seasoning: add more hot sauce for heat, more horseradish for bite, or a splash more Bloody mix if too strong.

Strain the mixture into the prepared, ice-filled glass.

Thread the pickled green bean, pickled okra, 3 pickled pearl onions, pickled cucumber spear (or dill pickle), and the spicy pickled pepper onto a cocktail skewer. Place the skewer across the top of the glass or drop it in standing upright if the glass width allows.

Squeeze the reserved lemon wedge over the drink, then drop the wedge into the glass or place it on the rim.

Optional: Sprinkle a light pinch (about 1/4 tsp) of extra Old Bay over the top of the drink for aroma.

Serve immediately with a straw and a small spoon or extra pickled items on the side. Recommend enjoying within 10–15 minutes while chilled.