Simple. Classic. Bloody Mary.
Bloody Marys don’t need to be complicated, but they do need to be a mixture of flavors – not just a can of tomato juice like you’d get on an airplane.
What makes mine special is the seasoning I use, Jane’s Krazy Mixed-Up Seasoning, which is basically just a jazzed-up mixture of salt and spices like dried dill, onion, garlic and curry powder. It adds great flavor but you can always improvise with your own creation if you can’t find it at the store. Whatever you do, don’t skip the pickle juice, whether you add it in all on its own or choose to make ice cubes, like I do. It’s the tang to the Bloody’s tomato tartness that leaves you with your best batch yet, every time you make it.
You’ll need to make the cubes ahead of time.
- Prep Time: 5m
- Total Time: 5m
- 1 cup pickle juice
- 1 tablespoon Jane’s Krazy Mixed-Up Salt Seasoning
- 2 lemon wedges
- 2 1/2 cups tomato juice
- 5 ounces vodka
- 2 dashes Jane’s Krazy Mixed-Up Salt Seasoning
- 2 teaspoons horseradish
- 6 dashes Tabasco
- 4 dashes Worcestershire
- Juice from 1 lemon
- 2 pickle spears, for garnish
- 2 stalks celery, for garnish
- Pour 1 cup of pickle juice into an 8-cube tray and freeze.
- Pour 1-2 tablespoons of the Salt Seasoning onto a plate. Rub a lemon wedge around the rims of 2 large pint glasses and tilt the rims into the seasoning. Place 4 cubes of pickle juice ice into each seasoned pint glass.
- In a large mixing glass or cocktail shaker, combine the tomato juice, vodka, dash of Jane’s, horseradish, Tabasco, Worcestershire, and lemon juice. Shake and pour into seasoned pint glasses filled with pickle cubes. Garnish with pickle spears and stalks of celery.