Bloody Mary with Pickle Juice and Horseradish Ice Cubes
- Bloody Mary:
- 1 tablespoon fresh lime juice, chilled, plus 1/2 lime
- Celery Salt, recipe follows
- 2/3 cup seasoned tomato juice, such as V8
- 1/4 cup fermented pickle juice, taken from pickles such as Bubbies, chilled
- 3 tablespoons vodka, chilled
- 2 teaspoons (lightly packed) freshly grated horseradish or good-quality store-bought prepared horseradish
- Dashes hot sauce, such as Tabasco
- Horseradish Ice Cubes, recipe follows
- For Serving:
- Fermented pickle spear
- Beef stick
- Small cube aged cheddar
- Celery Salt:
- 2 teaspoons celery seeds
- 2 teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
- Horseradish Ice Cubes:
- 2 cups whole milk
- 1/2 cup freshly grated horseradish or 6 tablespoons good-quality prepared horseradish
- 1 to 2 teaspoons sugar
- 1/4 teaspoon fine sea salt
Rub the edge of a pint glass with the cut side of the lime half and upturn the glass into a saucer of celery salt to create a salt rim.
Add the tomato juice, pickle juice, vodka, lime juice, horseradish, hot sauce and a good pinch of celery salt to the pint glass. Stir to combine. Fill the glass with Horseradish Ice Cubes.
With a short skewer, impale the top of the pickle spear, the beef stick and the cheddar cube, and set the skewer across the glass so that the pickle and beef stick are submerged in the drink and the cheddar hangs over the surface of the drink. Serve immediately.Celery Salt:
Mix the celery seeds, salt and black pepper together in a small bowl.Horseradish Ice Cubes:
Whisk together the milk, horseradish, sugar and salt. Pour into an ice cube tray and freeze until solid, 4 hours to overnight.
In place of the pickle juice, you can use the juice from pickled dilly beans, garlic, or any other kind of pickled vegetable.
Adapted from "The New Midwestern Table" by Amy Thielen (c) Clarkson Potter, 2013. Provided courtesy of Amy Thielen. All rights reserved.
Recipe courtesy of Rachael Ray