A Much-Needed Bloody Mary

Maybe you’re determined to stick to your New Years Resolutions this year, but there’s no way that one of mine was to have a sober January. Okay, so maybe that comes across worse than intended, but really I just think that we should aim to practice things in general moderation. ‘Mediterranean diet’ style. A little this, a little that, whatever works for you. Including a little tipple.

We both love a good glass of wine, but although the ancient Greeks had no rules around it, it seems that we’re actually only meant to have wine after 12.00? So instead, let’s put vodka in our veggie juice. I love a good brunch as much as the next person, and spent many a morning at Clarkes in Cape Town with friends drinking a few Bloody Marys with spicy pickled green beans and ample toast to munch on too.

This Bloody Mary uses a few slightly elevated ingredients, but the umami flavour they impart is well worth the trouble. If you are saying “no” to alcohol for the next few days, keep this recipe on your books for the next morning brunch you host – or skip the vodka and make it clean. No one will know either way.

A Much-Needed Bloody Mary
Author: Give a Fork
  • 1 litre Tomato Juice
  • 1 cup Dill Pickle Juice
  • 3 tbsp. Prepared Horseradish (it's in a jar)
  • 50 ml Quality Soy Sauce
  • 60 ml Tabasco pepper sauce
  • 2 tsp. Celery Seeds
  • 1 tsp. Freshly Ground Black Pepper
  • 1 tsp. Freshly Ground White Pepper
  • 50 ml Worcestershire sauce
  • 30 dashes Angostura bitters
  1. Combine all ingredients and refrigerate for 24 hours before serving.

To Make the Bloody Mary
  1. To make a Bloody Mary, pour 2 oz. of your favourite vodka into a glass full of ice. Fill remainder with Bloody Mary mix. Add 3 dashes barbecue bitters. Mix. Dip the rim of another glass in lime juice, then into a blend of equal parts salt, celery seed, and Old Bay. Pour the mixed drink into the rimmed glass and garnish.