Ingredients
- Salt and freshly ground black pepper, plus 1 tablespoon salt for rimming the glasses
- 1 tablespoon Cajun seasoning
- 4 cups tomato juice
- 1 lemon, juiced
- 2 teaspoons Worcestershire sauce
- 1 tablespoon hot sauce
- 4 ounces vodka
- 4 stalks celery, with leaves attached
Directions
Combine 1 tablespoon of salt and Cajun seasoning on a small plate. Dip the rims of each glass in water, then into the salt mixture.
In a pitcher, combine the tomato juice, lemon juice, Worcestershire sauce, hot sauce and salt and pepper, to taste, (reserve 1 1/2 cups for online Round 2 recipe Eggs Mary). Fill each glass with ice cubes. Add 1-ounce of vodka to each glass and pour in the tomato mixture. Stir, garnish each drink with a celery stalk and serve.
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By Sweet Chili
New York, NY
on May 09, 2011
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Just OK. Nothing special, IMO. To make a Bloody Mary great, you don't dip the rim of the glass in water to hold the salt, you dip it in some of that fresh lemon juice. And you don't use tomato juice you use V-8. And you don't use just any vodka, you use a premium vodka that has been properly stored in the freezer awaiting the making of this cocktail. And you do not serve this over ice. You get the V-8 cold ahead of time. Ice melts and waters down the drink. And I don't care who you are, Sandra Lee or Bobby Flay, you don't risk the time and energy it takes to fish out lemon seeds. Squeeze the lemon juice into s separate bowl first. And you serve the drinks with fresh cracked black pepper layered on top. Now you know the steps to make your Bloody Mary great.
By gregtooke
on December 08, 2010
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I LOVE this recipe. It's perfect: simple, elegant, and with some kick. I get tired of weak drinks. It's refreshing to see a bloody mary recipe that calls for equal parts tomato juice and vodka, Cheers! www.mybigfatbloodymary.com
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