Lisa Atwood, Rebecca Courchesne, Rick Field

Spicy Bloody Mary with Dilly Beans

Name: Spicy Bloody Mary with Dilly Beans
Yield: Serves 6
Cuisine: American
Ingredients: Salt and freshly ground pepper; 1 Tbsp freshly grated horseradish, or to taste (optional); 3 Tbsp celery salt (optional); Salt and freshly ground pepper; Ice cubes; Lemon wedges (optional); Dilly Beans and/or other pickled vegetables for garnish; Dilly Beans and/or other pickled vegetables for garnish; 2½ cups (20 fl oz/625 ml) vegetable juice cocktail, chilled; 1½ cups (12 fl oz/375 ml) vodka; 2½ cups (20 fl oz/625 ml) tomato juice, chilled; ½ tsp Tabasco or other hot-pepper sauce, or to taste; ½ tsp Tabasco or other hot-pepper sauce, or to taste; ¼ cup (2 fl oz/60 ml) fresh lime juice; 2 tsp Worcestershire sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Almost any type of pickled vegetable makes a perfect garnish for a Bloody Mary. Here, Dilly Beans lend a flavorful crunch of dill and vinegar. Add a dash of the brine to the cocktail mixture for extra zing. Omit the vodka to transform this brunch classic into a Virgin Mary.

Ingredients

2½ cups (20 fl oz/625 ml) tomato juice, chilled
2½

Americas
United States
Vegetarian
Drinks

Method

In a pitcher, stir together the tomato juice, vegetable juice cocktail, vodka, lime juice, Worcestershire and Tabasco sauces, and horseradish, if using. Season with salt and pepper. Taste and adjust the seasonings. Refrigerate until ready to serve.

If rimming the glasses with celery salt, pour the salt onto a small plate wider than the rim of the glasses. Moisten the outside edge of eac