LU'S BLOODY MARY

Lu's Bloody Mary image

My friend Lu Ratunil was the man behind the bar on Sundays at Good World, my favorite brunch spot when I was still the sort of person who went out to brunch. He considers himself a bit of a purist when it comes to bloody marys, explaining that ''since the drink has so many ingredients, the key is to balance them.''

Provided by Rosie Schaap

Categories breakfast, brunch, easy, for one, lunch

Time 10m

Yield 1 drink

Number Of Ingredients 14

Ingredients

Lemon wedge
Lime wedge
4 oz. tomato juice
2 dashes Tabasco
2 dashes Worcestershire sauce
Pinch of sea salt
Pinch of celery salt
Pinch of coarsely ground pepper (pepper too finely ground will bring more heat and less flavor)
1/4 teaspoon peeled and freshly shredded horseradish (avoid using prepared horseradish from a jar)
2 oz. vodka (not flavored)
Slice of seedless cucumber
Pitted green olive
Lemon wedge
Black pepper

Steps:

Squeeze lemon and lime wedges into a shaker. Add all other ingredients except vodka, and stir. Taste the mix, and adjust the seasoning if needed. Put the mix in the fridge, and let it sit overnight.
Pour vodka into the shaker. Add ice cubes, and shake.
Fill an 8-ounce glass about halfway with ice, and strain the shaker contents over it.
For garnish, I prefer a slice of seedless cucumber, also known as a hothouse or English cucumber, rather than celery. (This isn't a deal breaker, though.) Cut a 1/2-inch-thick slice of cucumber on the bias. Cut a slit in the slice, and place on the rim of the glass. Spear the pitted green olive with a toothpick, and stick it through the rind of the lemon wedge. Place the wedge on the rim of the glass. Crack a little freshly ground pepper on top.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 165 milligrams, Sugar 4 grams