Ingredients
- Bloody Mary:
- 1 tablespoon fresh lime juice, chilled, plus 1/2 lime
- Celery Salt, recipe follows
- 2/3 cup seasoned tomato juice, for example V8
- 1/4 cup fermented pickle juice, obtained from pickles for example Bubbies, chilled
- 3 tablespoons vodka, chilled
- 2 teaspoons (gently packed) freshly grated horseradish or good-quality store-bought prepared horseradish
- Dashes hot sauce, for example Tabasco
- Horseradish Ice, recipe follows
- For Serving:
- Fermented pickle spear
- Beef stick
- Small cube aged cheddar
- Celery Salt:
- 2 teaspoons celery seeds
- 2 teaspoons fine ocean salt
- 1 teaspoon freshly ground pepper
- Horseradish Ice:
- 2 cups dairy
- 1/2 cup freshly grated horseradish or 6 tablespoons good-quality prepared horseradish
- one to two teaspoons sugar
- 1/4 teaspoon fine ocean salt
Directions
For Serving:
Rub the advantage of the pint glass using the cut side from the lime half and upturn the glass right into a saucer of celery salt to produce a salt rim.
Add some tomato juice, pickle juice, vodka, lime juice, horseradish, hot sauce along with a good pinch of celery salt towards the pint glass. Stir to mix. Fill the glass with Horseradish Ice.
Having a short skewer, impale the top pickle spear, the beef stick and also the cheddar cube, and hang the skewer over the glass so the pickle and beef stick are submerged within the drink and also the cheddar hangs over the top of drink. Serve immediately.
Celery Salt:
Mix the celery seeds, salt and pepper together in a tiny bowl.
Horseradish Ice:
Whisk together the milk, horseradish, salt and sugar. Pour into a piece of ice tray and freeze until solid, 4 hrs to overnight.
Adapted from "The Brand New Midwestern Table" by Amy Thielen (c) Clarkson Potter, 2013. Provided thanks to Amy Thielen. All legal rights reserved.
