Bloody Recipe

Infuse

Place 2 oz vodka in a small jar. Add a pinch (about 0.5 tsp) of crumbled bleu cheese, close jar and shake gently. Let sit refrigerated for 30–60 minutes, shaking occasionally so the cheese flavor transfers. Strain through a fine mesh or coffee filter into a clean container to remove solids. Use 2 oz of this infused vodka in the cocktail. (If you have pre-infused bleu vodka from the bar, skip this step.)

Stuff Olive

Using a small spoon or your fingers, press about 0.5 tsp bleu cheese crumble into the cavity of the pitted house olive so it is lightly stuffed.

Rim Glass

On a small plate, mix the coarse salt and smoked paprika. Rub the lemon wedge around the rim of a highball or tall glass, then dip the rim into the salt–paprika mix to coat. Discard excess.

Fill the rimmed highball glass with ice cubes to chill.

In a mixing glass or shaker without shaking (to keep texture), add 2 oz bleu cheese–infused vodka, 4 oz Bloody Mary mix, 0.5 oz fresh lemon juice, 2 tsp Worcestershire sauce, 1 tsp hot sauce, 0.25 tsp celery salt, and 0.25 tsp freshly ground black pepper.

Stir the mixture with a bar spoon for about 10–15 seconds until combined and chilled. Taste and adjust seasoning: add more hot sauce for heat, more Worcestershire for umami, or a little more lemon for brightness.

Strain or pour the mixed Bloody Mary over the ice in the prepared glass.

Skewer the bleu cheese–stuffed house olive and the cornichon together on a cocktail pick and rest across the top of the glass. Add the celery stalk and position the lemon wedge on the rim.

Serve immediately with a small napkin and a stirrer. Suggestion: include an extra pinch of bleu cheese crumble or an additional olive on the side for guests who want stronger bleu flavor.