PICKLED OKRA BLOODY MARY
Steps:
- For the garnish skewers: Stack each of 4 skewers with an okra spear, olive, lime wedge and sport pepper.
- For the bloody Mary: Add tomato juice, vodka, brine, lime juice, hot sauce, Worcestershire and horseradish to a pitcher. Stir vigorously to combine. Pour into 4 tall glasses filled with ice. Garnish with skewers.
PICKLE JUICE BLOODY MARY
Steps:
- Combine tomato juice, pickle juice, vodka, Worcestershire, horseradish, hot sauce and some black pepper in a small pitcher and stir. Fill an 8-ounce glass with ice, pour the Bloody Mary over the ice and garnish the glass with the celery and lemon wedge.
- Stack the cornichon and olive on a 3-inch skewer. Place atop the Bloody Mary and enjoy!
DILL PICKLE BLOODY MARY
Here's a twist on your usual Bloody Mary. This is enough for four drinks to share with your brunch buddies. Prepare them the night before serving for optimum flavor.
Provided by Buckwheat Queen
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Pour dill pickle juice into a shallow plate. Combine sriracha salt, celery seed, and black pepper on another shallow plate.
- One-by-one, dip the rims of 4 glasses first into the dill pickle juice and then into the salt mixture to coat the rims. Place glasses into the refrigerator or freezer. Pour remaining dill pickle juice and salt mixture into a large pitcher. Add vegetable juice, vodka, lime juice, horseradish powder, and hot sauce. Mix well. Allow Bloody Mary mixture to rest for at least 1 hour in the refrigerator.
- Slide 1 pickled egg, 1 pickled okra spear, and 1 dill pickle onto each bamboo skewer.
- Before serving, add 2 two ice cubes, 1 loaded bamboo skewer, and 1 celery stalk to each rimmed glass. Give the Bloody Mary pitcher a stir and pour evenly into the 4 prepared glasses. Serve immediately.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 19.5 g, Cholesterol 228 mg, Fat 5.8 g, Fiber 5.1 g, Protein 11 g, SaturatedFat 1.8 g, Sodium 1992.3 mg, Sugar 9.9 g
PICKLED MARY
The Bloody Mary is probably the most popular brunch cocktail in the United States and with good reason; spiced-up tomato juice and vodka garnished with a stalk of celery-the classic version-is a perfect weekend pick-me-up. There are many variations of the Bloody Mary that contain everything from beer to beef bouillon. My version has a southwestern theme, where roasted tomatillo sauce-spiked with vinegar and pickled horseradish-joins tomato juice to give the drink great body while adding a slightly tart, slightly smoky flavor.
Yield Serves 8
Number Of Ingredients 23
Steps:
- Whisk together the tomato juice, vodka, tomatillo sauce, lemon and lime juices, Worcestershire sauce, hot sauce, paprika, celery salt, and cayenne in a pitcher. Cover and refrigerate until very cold, at least 2 hours. Serve with celery stalks.
- Preheat the oven to 400°F.
- Toss the tomatillos, onion, garlic, and jalapeño with the oil on a baking sheet and season with salt and pepper. Roast in the oven until the mixture is soft but not browned, 15 to 20 minutes. Transfer to a food processor and process until smooth. Add the vinegar, honey, horseradish, spinach, and cilantro and pulse just to combine. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 2 hours and up to 8 hours before serving.
PICKLED BLOODY MARY
I'm the type of girl who can be found drinking pickle juice from the jar. I'm also the type who will sit around and experiment with bloody mary concoctions, trying to find the best combination. Imagine my joy at finding a recipe that marries two of my favorite things together. The pickle juice bloody mary is delicious, even for people who aren't pickle obsessed. I owe this recipe to the Strub's pickles website.
Provided by OwlMonkey
Categories Beverages
Time 2m
Yield 2 bloody marys
Number Of Ingredients 5
Steps:
- Combine ingredients and shake well with cracked ice. Strain into old-fashioned glass over ice cubes. Garnish with a Dill Pickle half.
Nutrition Facts : Calories 63, Fat 0.1, Sodium 141.3, Carbohydrate 2.7, Fiber 0.4, Sugar 2.1, Protein 0.4
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