I used to hate Bloody Marys—because I never had a good one. My husband, a self-proclaimed Bloody Mary connoisseur, turned me on to this simple yet crowd-pleasing recipe for the traditional Bloody Mary.
Traditional Bloody Mary
- 2oz Absolut vodka
- 4oz tomato juice
- 1 oz lemon juice
- 1 tbsp horseradish
- 2 dashes of hot sauce
- 2 dashes of Worcestershire sauce
- pinch of celery salt
Add all the ingredients to a shaker. Pour in a Collins glass filled with ice and stir to combine. Garnish with a celery stalk and an olive.
At my Nashville restaurant, Chauhan Ale & Masala House, we do a spin on the traditional Bloody Mary called the “Meat and Three.” You see, a popular way to serve lunch here in Nashville is called the “meat and three,” where you choose a meat—like fried chicken or fried catish—served alongside three side dishes. So this is essentially the “liquid” version of that concept. The “meat” in this drink is bacon—and yes, you can sub in turkey bacon.
Chauhan’s Meat and Three
- 2oz Absolut Peppar vodka
- 2 oz Bloody Mary mix
- 1oz fresh lime juice
- 1/2 oz olive brine
- 1/2 oz pickle brine
- 3 twists of freshly ground pepper
- 2 dashes of garam masala
- 2 dashes of Louisiana hot sauce
- chopped bacon
Rim pint glass with bacon and salt. Mix all the above ingredients and pour over ice. Garnish with a piece of cooked thick-cut bacon and a cherry tomato skewer dusted with garam masala.
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