It’s hard to beat the spicy bite of a good bloody mary on warm summer mornings. My husband loves bloody marys and he likes his SPICY. A proper bloody mary is garnished with a celery stalk; a skewer of olives, pickles, carrots, mushrooms, or other vegetables; or even meat or fish (salami, shrimp, etc.) and cheese. Occasionally, pickled asparagus spears, beans or okra and perhaps celery salt around the rim. There is no denying that this is the classic cure for a hangover!
For those of you who like to make your Blood Marys from scratch, this recipe is from the New York School of Bartending.
1 oz. to 1 1/2 oz.vodka in a Highball glass filled with ice.
Fill glass with tomato juice
1 dash celery salt
1 dash ground black pepper
1 dash Tabasco
2-4 dashes of Lea & Perrin’s Worcestershire sauce
1/8 tsp. horseradish (pure, never creamed)
Dash of lemon or lime juice
May be shaken vigorously or stirred lazily, as desired.