PBP Habanero Bloody Mary
The Bloody Mary’s history is one shrouded in famed figures. It was named after the brutal Queen Mary I of England, and was notoriously loved by the late author Ernest Hemingway. Despite its unpleasant namesake, there’s no denying that the Bloody Mary is utterly delicious.
A good Bloody hits all the right savory notes, but a great Bloody hits the spicy ones, too. Read on for a recipe that adds a welcome kick to the classic cocktail.
Ingredients:
-
1-1/2 cups Clamato juice, chilled
-
3 oz. vodka
-
3 tablespoons Palm Beach Pickle Co. Habanero dill pickle brine
-
1 tablespoon Worcestershire sauce
-
1/4 teaspoon celery salt
-
1/4 teaspoon Old Bays seasoning
-
1/4 teaspoon pepper
-
1/4 teaspoon hot pepper sauce
-
Ice cubes
-
GARNISH
-
2 celery ribs
-
2 Palm Beach Pickle Co. Habanero dill pickle spears
-
2 Cherry Tomatoes
-
SALTED RIM (OPTIONAL):
-
1/2 teaspoon each Kosher salt, Old Bays seasoning, granulated garlic and fresh ground black pepper
-
3 tablespoons Palm Beach Pickle Co. Habanero dill pickle brine
Directions:
-
If desired, to make salted rim, combine spices in a shallow dish. Add 3 Tbsp. Palm Beach Pickle Co. Habanero pickle brine to another shallow dish. Dip rims of glasses into pickle juice, allowing excess to drip off. Dip in salt mixture, pressing lightly. Tap to remove excess.
-
In a small pitcher, combine the Clamato juice, vodka, Palm Beach Pickle Co. Habanero pickle brine, Worcestershire sauce, celery salt, pepper and hot pepper sauce. Pour into glasses filled with ice; garnish with remaining ingredients.