BEST BLOODY MARY
Bloody Mary's and brunch go together like peas and carrots. This one has a little kick thanks to the horseradish and hot sauce. There is a little saltiness from pickle juice. If you've never had a splash of beer in a Bloody Mary, it's amazing. The beer adds a little bit of balance to all the flavors. This is a recipe you can play...
Provided by Jennifer Scott
Categories Cocktails
Time 5m
Number Of Ingredients 7
Steps:
- 1. In the bottom of a glass, combine pepper, horseradish, hot sauce, and pickle juice.
- 2. Mix well until horseradish is almost smooth (you could use a mortar and pestle, but if you don't have one, just stir fast and for at least a minute).
- 3. Pour Absolut over (if you're making these in advance if you let the mixture sit in the fridge for half an hour or so it turns out even better).
- 4. Fill glass 3/4 with cubed ice and fill to 1" below the rim with V-8.
- 5. MOST IMPORTANT STEP - SHAKE WELL! Stirring doesn't cut it. If you don't shake it, you'll get clumps of horseradish. If you don't have a shaker, pour back and forth between two glasses at least 5-6 times. The more the better.
- 6. The finale - fill the final inch of the glass with a splash of beer, the darker the better!
- 7. Serve in a glass with a salted rim (Kosher salt can sub for margarita salt), pickle spear, and celery.
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