You know what I love about Bloody Marys? They’re a healthy, whole meal in a glass. Known mainly as the hangover cure-all, this Bloody Mary is equal parts curing as it is filling. Now I’m no nutritionist, but we’ve got a medley of vitamins here: we’re talking vitamin c (lime and tomato); a viscous vitamin a and calcium (chicken broth); vitamin b and protein (bacon); and finally, iron, manganese and potassium (pickles).
Now if that’s not the whole shebang, I don’t know what is.
Sometimes you’ll get a Bloody Mary from garnish hell and it’s akin to being inundated by a sketchy 30-page diner menu. Nuh uh, girlfriend. Oh yes; more is more, but not always, and certainly not here. The select ingredients in this Bloody Mary recipe are precise and to the point—leave the garnish overwhelm on the side. Please and thank you.
When crafting a Bloody Mary from scratch, I recommend diluting the tomato juice with some chilled water (or extra chicken broth) and then flavor the ever-lovin’ heck out of it! This will yield a full, hearty cocktail and one where your old friend, vodka, doesn’t knock you out within the hour. 😂
Fret not, the bacon strip will help you keep it together.
Lastly, let’s talk about the Bloody Mary bar—it’s is a sight for sore, morning eyes. Host an intimate brunch or, dang, just treat yo’self. It’s playful, bright and and visually oh-so-right. Play around with your preferred ingredientes, if you must, but to me, this truly is the perfect Bloody Mary.
The Best Effin’ Bloody Mary Recipe
Makes two cocktails
4 oz. vodka
8 oz. tomato juice
5 oz. chicken broth
3 – 4 oz. water
½ tsp. black and white pepper
2 tsp. worcestershire sauce
1 lime, freshly squeezed
4 sprigs cilantro
2 dill pickles, crunchy af
2 baked bacon strips, thick-cut preferred
Preheat oven to 450℉. Lay out a single layer of parchment paper over a stainless baking sheet. Place two strips of bacon (if thinly sliced, stack two strips together) and bake for 10 minutes. Flip once and bake for an additional 8 – 10 minutes. Let cool on stovetop or make in advance and cool in the fridge.
In a cocktail shaker, make your elixir: add vodka, tomato juice, chicken broth, water, pepper, worcestershire sauce, lime juice and ice. Make sure she’s shaken, not stirred.
On a plate, pour out celery salt. Use leftover lime to wet and then dip the rim of the glass ever so lightly in celery salt. Add fresh ice, the elixir, pierce a pickle, toss in a strip of cooled, baked bacon and garnish with a sprig or two of cilantro.