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Bloody Marys Recipe

Name: Working Draft Beer Companys Bloody Marys Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups tomato juice; 2 cups vodka; 3 tbs prepared horseradish; 2 tbs Worcestershire sauce; 1 tsp prepared hot sauce (e.g., Tabasco); 3 tbs fresh lemon juice; 2 tbs fresh lime juice; 1 tsp prepared celery salt; 1 tsp smoked paprika; 1 tsp coarse black pepper; 1 tsp kosher salt; 1 tsp light brown sugar; 6 cups ice (for serving); 0.5 cups kosher salt; 2 tbs coarse cracked black pepper; 1 tbs celery seed (crushed); 6 pieces fresh lime wedges (for rimming and garnish); 2 cups house quick-pickles (see directions); 1 cup green olives (pitted); 0.5 cup pearl onions (cocktail onions); 6 sticks celery stalks, trimmed into sticks; 12 pieces roasted brussels sprouts (pickled or roasted); 12 pieces blanched asparagus spears; 6 pieces lemon wedges; 6 pieces lime wedges; 1 cup cheddar cheese cubes (1/2-inch); 1 cup smoked gouda cubes (1/2-inch); 12 pieces meat sticks or mini pepperoni; 12 pieces cocktail sausages / mini brats (cooked); 6 pieces pickle spears

Inspired by Working Draft Beer Company

Time1h

Serves6

house-made Bloody Marys with full bloody fixin’s bar including house made pickles, cheese cubes, meat sticks, green olives, onions, celery sticks, brussels sprouts, asparagus, limes, lemons, and more.

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Ingredients

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Bloody Mary Mix

4 cups tomato juice

2 cups vodka

3 tbs prepared horseradish

2 tbs Original Worcestershire Sauce

1 tsp prepared hot sauce (e.g., Tabasco)

3 tbs fresh lemon juice

2 tbs Fresh lime juice

1 tsp prepared celery salt

1 tsp Smoked paprika

1 tsp coarse black pepper

1 tsp kosher salt

1 tsp light brown sugar

6 cups ice (for serving)

Glass Rims & Garnish Brine

1/2 cups kosher salt

2 tbs coarse cracked black pepper

1 tbs celery seed (crushed)

6 pieces fresh lime wedges (for rimming and garnish)

Fixin’s Bar - Pickles & Vegetables

2 cups house quick-pickles (see directions)

1 cup green olives (pitted)

1/2 cup pearl onions (cocktail onions)

6 sticks celery stalks, trimmed into sticks

12 pieces roasted brussels sprouts (pickled or roasted)

12 pieces blanched asparagus spears

6 pieces lemon wedges

6 pieces Lime wedges

Fixin’s Bar - Proteins & Cheeses

1 cup cheddar cheese cubes (1/2-inch)

1 cup smoked gouda cubes (1/2-inch)

12 pieces meat sticks or mini pepperoni

12 pieces cocktail sausages / mini brats (cooked)

Optional Accent Items

6 pieces pickle spears

6 pieces bacon strips (cooked crisp)

2 to taste cracked pepper & celery salt shaker

Method

Make the Bloody Mary Mix

Combine base

In a large pitcher or bowl, pour 4 cups tomato juice and 2 cups vodka. Whisk to combine.

Add seasonings

Add 3 tablespoons prepared horseradish, 2 tablespoons Worcestershire sauce, 1 teaspoon hot sauce (adjust to taste), 3 tablespoons fresh lemon juice, 2 tablespoons fresh lime juice, 1 teaspoon celery salt, 1 teaspoon smoked paprika, 1 teaspoon coarse black pepper, 1 teaspoon kosher salt and 1 teaspoon light brown sugar. Whisk thoroughly until sugar dissolves and spices are evenly distributed.

Chill and adjust

Taste the mix and adjust acidity, heat, or salt to preference (add more hot sauce for heat, lemon for brightness, or Worcestershire for umami). Cover and refrigerate at least 1 hour to let flavors meld. Keeps up to 3 days refrigerated.

Prepare Glass Rims

On a small plate combine 1/2 cup kosher salt, 2 tablespoons cracked black pepper and 1 tablespoon crushed celery seed. Rub a lime wedge around the rim of each serving glass, then dip rim into the salt-pepper-celery mixture to coat.

Make Quick Pickles (for house pickles)

Quick-pickle brine

In a small saucepan bring 1 cup water, 1 cup white vinegar, 2 tablespoons sugar and 1 tablespoon kosher salt to a simmer until salt and sugar dissolve. Remove from heat.

Pack jars

Pack quartered cucumbers, halved brussels sprouts, or sliced pearl onions into a clean jar (about 2 cups total). Pour warm brine over vegetables, pressing to remove air pockets. Let cool to room temperature, then refrigerate at least 2 hours (overnight preferred). These will keep up to 2 weeks refrigerated.

Prepare Vegetables & Proteins for Fixin’s Bar

Blanch asparagus

Bring a pot of salted water to a boil. Blanch 12 asparagus spears for 1 minute until bright green and slightly tender, then immediately transfer to an ice bath to stop cooking. Pat dry and refrigerate until service.

Roast brussels sprouts (optional)

If using roasted sprouts instead of pickled: toss 12 halved brussels sprouts with 1 tablespoon oil, salt and pepper, roast at 425°F/220°C for 18–22 minutes until caramelized. Allow to cool. Alternatively use pickled brussels from quick-pickle step.

Cook cocktail sausages and bacon

Cook 12 cocktail sausages according to package directions (pan-sear or bake) until cooked through. Cook 6 bacon strips until crisp, drain and keep warm or chop for skewering.

Cube cheeses and assemble meats

Cut cheddar and smoked gouda into 1/2-inch cubes and arrange in bowls. Place 12 meat sticks or mini pepperoni and the cooked cocktail sausages into another bowl.

Prepare skewers

Thread combinations (cheese, olive, meat, pickle, or small sausage) onto cocktail picks for easy garnish. Make 12–18 skewers depending on desired garnish size.

Assemble Bloody Marys

Fill glass

Fill each rimmed highball glass halfway with ice (about 1 cup ice per serving).

Pour mix

Stir the chilled Bloody Mary mix and pour about 10–12 ounces (approx. 1.25–1.5 cups) of mix into each glass over ice. Adjust amount per glass size and strength preference.

Garnish

Finish each drink with a celery stick, a lemon or lime wedge on the rim, a cocktail skewer (cheese cube, meat stick, olive, pickle or roasted brussels/asparagus), and optionally a strip of bacon or a cocktail sausage on a longer skewer. Offer extra fixin’s bowls so guests can customize.

Final season

Serve with small bowls of cracked pepper and celery salt for guests to add additional seasoning if desired.