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The Hair of the Dog - Bloody Mary Recipe

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The Bloody Mary Recipe

Hailed as the drink of choice for hangovers, the Bloody Mary is typically enjoyed in the later morning or early afternoon as part of breakfast or brunch.

Although the exact origins of the name is still unclear, many think it refers to either Queen Mary I of England or Hollywood star, Mary Pickford.

Regardless, one thing is for sure: these were all historically notable figures of their time, and it's not too surprising people named this drink after these female figures, however famous or infamous (Queen Mary) they may have been at the time.

The bloody mary is served on the rocks in a highball glass, garnished with a celery, although this could vary depending on the creative flair of the bartender serving this drink.

Typically, you'll see it served with added spices such as Tobasco Sauce, Worcestershire Sauce, celery, olive, horse radish, cayenne pepper, and salt.

The list goes on and on.

The bloody mary recipe calls for juice consisting of tomatoes and various other fruits and vegetables.

I would strongly suggest making this juice yourself by blending equal parts of baby carrots, tomatoes and strawberries until you get a nice, consistent pureed mixture.

Utilizing this option is much healthier and tastier than using the generic Bloody Mary mixes they sell at the grocery and liquor stores.

Ingredients

• 1.5 oz. of Organic Vodka
• Juice composed of crushed baby carrots, tomatoes and strawberries.
• Spicy sauce of your choice
• Dash of organic ground black pepper
• Dash of organic sea salt

Directions

• Pour a scoop full of ice into a shaker
• Add 1.5 oz of the vodka
• Add in the dash of salt and black pepper
• Fill cup with the mixer
• Box the drink and pour into a pint glass
• Garnish with a celery stick. For added effect and flavor, you can rim the pint glass with sea salt

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