It’s officially 2019! Which means, you probably made a ton of our Bellinis (if you’re new here, feel free to check out the recipe!). As good as they are, sparkling wine can kinda knock you pretty good, huh? So, I thought of an easy and fun (not to mention healthy and delicious?) hang over cure!
I was raised in the Mississippi Delta, and a great Bloody Mary is a staple there! They’re always served at brunch (or as brunch depending on how many garnishes you add) and even at Bridge Club. Back in my catering days, we served a lot of them at golf tournaments. It certainly made the back nine interesting!
I’ve been improving this Bloody Mary recipe continually over the last 25 years, and I’m sure I won’t stop with this incarnation either. But for now, this is my favorite. And it tastes just as good without the vodka!
- 1 cup tomato juice
- ½ teaspoon horseradish
- 2 teaspoons Worcestershire
- ¼ teaspoon celery salt
- ½ teaspoon hot sauce
- 1 teaspoon lemon juice
- ⅛ teaspoon garlic powder
- 1 ounce vodka
- Combine tomato juice, horseradish, Worcestershire, celery salt, tabasco, lemon juice, garlic powder, and vodka in a blender. Make sure lid is closed securely and blend for 30 seconds.
- Tomato juice brands vary in salt content, so taste for seasoning.
- Add ice to a 12 ounce highball glass. Pour mixture over ice.
- Garnish with a celery stick and lemon wedge.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.