Bloody Mary with Fire-Roasted Tomato Juice
A mini but zesty, crowd-pleasing twist on the classic cocktail, born from the vibrant flavours of extra fire-roasted tomato juice leftover from our Shrimp Shakshuka recipe. Perfectly balanced with spicy, tangy, and savoury notes, they are finished with a show-stopping garnish of shrimp, olives and pepperoncini. Whether you are hosting brunch or savouring a cozy dinner, this bloody Mary and Shakshuka duo is a match made in flavour heaven!
Ingredients
- ½ teaspoon horseradish
- ¼ teaspoon celery salt plus more for rimming the glass
- ⅛ teaspoon granulated garlic
- 1 tablespoon pickle juice
- ½ teaspoon Worcestershire sauce
- freshly ground black pepper a few twists
- ½ cup tomato juice/liquid from a can of diced fire roasted tomatoes
- 2 tablespoons vodka
- 2 to 3 shakes of Tabasco sauce Louisiana sauce or Franks red hot sauce
- Lemon slices
- Ice
Salt Rim
- 1 teaspoon kosher salt
- ½ teaspoon celery salt
Garnish
- 2 of each: olives, cornichons, pepperoncini peppers, celery heart and cooked shrimp. ** Cooked shrimp - we like them quickly seared with a sprinkle of salt, pepper, & paprika **
Instructions
- Mix: Add the horseradish, celery salt, garlic salt, pickle juice, Worcestershire sauce, black pepper and tomato juice and vodka into a small pitcher and mix. Season with 2 to 3 shakes of Tabasco sauce, or to taste. Refrigerate until ready to serve.
- Assemble: To assemble drinks, mix the celery salt and kosher salt on a small plate. Rim two 4-ounce glasses with a wedge of lemon, then dip into the salt mix and twist. Add a couple of ice cubes and top with the bloody Mary tomato mixture.
- Garnish & Serve: Skewer an olive, a pickle and a peperoncini pepper, then lean on the rim of each glass. Add a celery heart and hook a shrimp over the rim. Enjoy! Please drink responsibly.
- Rate this Recipe: If you make this, please leave a rating and review letting us know how it was! Each review helps so much! Thank you!
Video
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