Bloody Mary Memorial Day

A weekend classic is the Bloody Mary. It is refreshing as a virgin or when given a little kick of vodka. Either way, it is something of a weekend brunch affair, and we are kind of living a never-ending weekend.

This version is by Gabrielle Hamilton, a James Beard award winning chef and owner of Prune, a bistro in the East Village. Prune is a small place with lots of 2-tops; it opened in 1999 and just closed its doors in March due to the virus. Their lease extends another ten years so hopefully they will reopen with just one big 10-top socially distanced table.

Yields six drinks (recipe for just one is below)

Ingredients

For the Bloody Mary Mix

• 1 (46-ounce) can Sacramento brand tomato juice (5 3/4 cups)

• ¾ cup plus 1 tablespoon Gold’s Prepared Horseradish

• ½ cup fresh lemon juice (from 3 or 4 juicy lemons)

• ½ cup Lea & Perrins Worcestershire sauce

• 2 teaspoons freshly ground black pepper

• 2 teaspoons Diamond Crystal kosher salt

• 2 teaspoons Tabasco hot sauce
  

For Serving

• Ice

• Tito’s Handmade Vodka, for spiking (optional)

• Celery ribs, pimento-stuffed olives and lemon wedges, for garnish

Preparation

• Whisk together all the Bloody Mary mix ingredients, transfer to a bottle and shake well just before using.

• Fill tall glasses with ice; pour the bloody Mary mix on top.

• If using the vodka, mix 1/4 cup vodka with 1/2 cup bloody Mary mix in a shaker over ice; shake for 10 hard strokes, strain and pour into each ice-filled glass.

• Garnish with a leafy interior rib of celery, a wooden skewer of olives and a lemon wedge.

For One Serving

• 4 ounces tomato juice

• 1 tbsp. horseradish

• 2 tsp. lemon juice

• 2 tsp. Worcestershire

• 1/4 tsp. salt

• 1/4 tsp. pepper

• 1/4 tsp. hot sauce

• 3 tbsp. vodka (equals one shot, optional)

Source: NYT