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Boozy brunch made perfect….pour yourself a zesty bloody mary in a spicy rimmed glass with All. The. Fixins.
It’s 11 o’clock somewhere. AM. Oh yeah, you heard me right.
Isn’t that why we all love a bloody mary? It, partnered with the minosa makes day, hell morning drinking, acceptable.
I take my bloody marys very seriously. Very. They need to be just the right consistency. Not too thick, not too thin. Spicy, but not overpowering. Zesty, slightly acidic with a proper bite. And the best part…garnished with EVERYTHING.
Yep, EVERYTHING. Think celery, olives, gerkins, pickled peppers and jalapeños, a little citrus and oh, yeah, BACON. Thick-cut, crispy, hearty, salty bacon. Because after all, the bloody mary is a brunch staple and in some cases…simply brunch. Yep, when garnished correctly, the bloody mary doesn’t have to coexist with eggs and toast at brunch, it can be brunch.
A meal in a glass. And well suited to help you rebound from a particularly rough night or help you kick off a crazy day. I like mine with an extra dash of hot sauce (even more than in this recipe), but of course than can be added to taste. It seems the older I get, the more I crave spicy heat. But it’s the opposite for my spouse. So dial the heat up or down as desired.
This recipe also leaves some room for tomato juice or V8, depending on your preference. I like a the zest and zing from V8, but if you’re a traditionalist simply go for tomato juice. Zesty, zingy, spicy, salty…there’s room for everything here.
The important thing to remember is…this is a cocktail when over-the-top works. The more the merrier. Put everything on a skewer, squeeze in a little lemon or lime and stir it up with a celery stalk. Use this recipe as a guide. A dash more heat, a little less horseradish…find your groove. And if you’re entertaining, set up a bloody mary bar packed full of garnishes and let your guests find their way.
You can even mix up your bloody mary mix a day ahead for entertaining made easy. That way all you need to do is kick back, relax and enjoy. Because bloodies and brunching is all about easy. Just like Sunday morning. Happy weekend everybody!
- Spicy Rimming Salt
- 1/2 cup kosher salt
- 1 Tbsp celery salt
- 1 tsp chipotle chile powder
- 1 tsp smoked paprika
- 2 tsp chili powder
- Bloody Mary
- 46 oz V8 or tomato juice
- 1/4 cup prepared horseradish
- 1/3 cup worcestershire sauce
- 2 Tbsp Cholula hot sauce or your favorite hot sauce to taste
- 2 Tbsp fresh lemon juice
- 2 Tbsp fresh lime juice
- 3 tsp celery salt
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 Tbsp kosher salt
- 1 tsp freshly ground black pepper
- 16 oz vodka
- Crispy bacon strips
- Celery stalks
- Lemon and lime slices
- Pickled jalapenos
- Pickled peppers
- Green olives
Spicy Rimming Salt: Combine all the ingredients and set aside.
Bloody Mary: Combine all the ingredients (except for the vodka) in a large pitcher and stir well to combine.
Rub a lemon or lime wedge along the rim of each glass and then dip into the spicy salt mixture to coat.
Pour the bloody mary mix into glasses over ice and add vodka. Stir well and garnish with your favorites.
Karen @ Seasonal Cravings says
Gorgeous bloody mary girl! I love all those fixings. I’ll take one right now!
Thanks Karen. Wish I could share a pitcher with you right now!
Dawn - Girl Heart Food says
Love these! We call ’em caesars, but basically the same thing and, like you, I garnish mine with everythang!!!! I put gerkin pickles, pickled onions, parm salami, pickled green beans, celery, you name it….the more the better. And I loves me some spice. So, it’s, like, only a little after 9am here. Too early to have one of these yet 😉 I mean it IS Friday and all, right?? Pinned and trying this soon! Pic are gorgeous, as usual, girl. Happy weekend!
The more the better is right. Salami…delish!!
Wow… I definitely have to try the salami and pickled green beans… delish!!! Do you incorporate them via skewer?
Mary Ann | The Beach House Kitchen says
Wow! Over the top is right Cathy! This looks amazing! I think I must have been living under a rock because I tried my first Bloody Mary about 2 years ago. I just never thought I’d like them. Boy, was I wrong. And I know I’d love this one!
Mary Ann!! Shame on you! You’ve got a lot of bloody mary-ing to make up for!
I don’t know how to make it, but I love it. 🙂 And now I’ll make it follow your recipe and I hope it will be well like one I tasted before 🙂
I hope you gave it a go and enjoyed Emily!
Looks delish. This is second time I’ve seem these jars. Are they just Mason jars or a certain brand?
Thanks! I use regular mason jar, usually Ball brand.
Made these for Father’s Day and they were a huge hit! Everyone loved them!
Cathy Roma says
Can’t beat a loaded Bloody Mary to celebrate Father’s Day! So glad they were a hit!!
This cocktail looks absolutely mouth watering. I would like to incorporate fresh jalapeños in lieu of pickled. Where would you suggest I add them to get the maximum amount of heat?