Today is a happy day, because Thursday is my Friday (we get Good Friday off, I sure hope you do as well) and I get to fly home to Denver tonight. Brian’s coming too. So basically, the weekend is already here and I couldn’t be happier about it.
To really kick things off, I thought I’d share Part 2 of 3 from my homemade Salmon Eggs Benedict brunch. Nothing says weekend like brunch. Am I right? And nothing spices things up quite like bloody marys, emphasis on spicy. You’ve been warned.
You’ll need: low-sodium tomato-vegetable juice, a lemon, limes, Tabasco sauce, Worcestershire sauce, horseradish, kosher salt, celery salt, black pepper, and celery stalks and your choice of garnishes. I went for the whole kit and kaboodle and used olives, baby dill pickles, grape tomatoes and peperoncini peppers.
Throw all of the ingredients into a large bowl, mix, cover and refrigerate for at least two hours to really let the flavors come together. They’ll come together great.
This stuff is super tasty, but pretty spicy too. I like my Bloodys alcohol-free and fiery so this recipe is right up my alley. If it’s a little too hot for your taste, the easiest thing to do is to add more tomato-vegetable juice and adjust the salt accordingly.
Do like me and make a pretty salted rim for your glasses too! Do so by squeezing some lemon juice onto a plate, dipping the glass into the lemon to get some on the rim, then dipping the glass into a mixture of kosher salt and cayenne pepper. Voila.
Flip the glass over, drop in some ice, pour in some bloody mary mix and garnish with a celery stalk and whatever else you like.
And if you like booze, which you probably do, pour 2 parts bloody mary mix for every 1 part vodka.
Drink up, friends! You’ll work up a sweat with this one. Happy early weekend to those of you who get tomorrow off. My condolences to the rest of you.
- 4 cups low-sodium tomato-vegetable juice
- 1½ ounces freshly squeezed lemon juice (from about 1 medium lemon)
- 1½ ounces freshly squeezed lime juice (from about 2 medium limes)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons prepared horseradish
- 1½ teaspoons kosher salt
- 1 teaspoon Tabasco
- 1 teaspoon celery salt
- ¾ teaspoon black pepper
- Place all of the ingredients in a large bowl and whisk until well combined.
- Cover and refrigerate at least 2 hours letting the flavors meld together.
- Give it another good stir before serving.
- Pour into glasses filled with ice and garnish with dill pickles, peperoncini, olives, celery, whatever you fancy.
- If you like your bloody marys the boozy way, pour 1 part vodka and 2 parts bloody mary mix. Give it another good stir.