Breakfast Bloody Mary
Sometimes we call a Bloody Mary “the whole meal.” In the cocktail world, this certainly seems true. What other drink is loaded up with celery stalks, carrot sticks, pickles, olives, lemon slices, lime twists, and the occasional cheese cube or salami roll? It’s like a salad bar at the bar. So I decided to help the breakfast Bloody Mary live up to its legend as a Complete Meal. Breakfast is served.
This recipe for spicy, refreshing Bloody Marys is a perfect accompaniment to eggs benedict or other brunch favorites.
How do you make a good Bloody Mary?
First make your own homemade Bloody Mary Mix! My version is mostly pantry ingredients and blends up in a minute or two.
The unpredictability of fresh tomatoes led me to whole, canned tomatoes. Many of the flavors and spices here are familiar although I added a few layers of heat with horseradish, hot pepper sauce, and Sriracha.
Make this ahead and chill it the night before. One less thing to prepare the next morning! (I add the vodka right before serving).
If you only have one drink at your next brunch, let this breakfast Bloody Mary be it. Now you don’t even have to cook! Unless you count microwaving the fully cooked bacon.
Breakfast Bloody Mary
Equipment
- Large container
- Shaker
- Drinking glass
Ingredients
- 4 cups tomato juice
- Juice of 2 large lemons
- 1-2 tbsp Worcestershire sauce
- 1 tbsp prepared horseradish
- 1 1/2 cloves garlic, passed through a garlic press
- 2 tsp coarsely ground pepper
- 1/2 tsp Tabasco sauce
- Unflavored vodka, to taste
- Lemon wedges, for serving
- Celery sticks, for serving and munching
Instructions
- Place tomato juice in a large container with a tight-fitting lid. Add lemon juice, Worcestershire sauce, horseradish, garlic, pepper, and Tabasco; shake vigorously. Taste, and adjust for seasoning; the mixture should be quite spicy.
- Pour 1 part vodka and 3 parts Bloody Mary mix over ice in a shaker. Shake well. Pour into glasses. Squeeze a wedge of lemon over drink (do not subsequently stir or shake drink), discard used wedge. Garnish with a large stick of celery (reserve extra stalks for munching) and a large lemon wedge.