Description

If you want to know how to make a Bloody Mary, we’ve got you covered! A little spicy and oh so savory with a refreshing tang, this recipe is perfect for summer brunches and can be made with or without alcohol. Grab your War Eagle Mill Pickled veggies and meet us in the kitchen!

Ingredients

  • 48 oz of tomato juice
  • 3 tbs prepared creamy hot horseradish
  • 3 tbs of Worcestershire sauce
  • 2 1/4 tsp celery salt
  • 3 tsp garlic salt
  • Kosher salt 
  • Fresh ground pepper to taste
  • Vodka (optional)
  • 1 jar of War Eagle Mill Baby Dills
  • 1 jar of War Eagle Mill Okra
  • 1 jar of War Eagle Mill Dilly Beans
  • Additional garnishes: celery, olives, bacon, lemons, limes, cheese, and shrimp

Instructions

  1. Mix tomato juice, horseradish, Worcestershire sauce, celery salt, garlic salt, and black pepper in a large pitcher. 
  2. Refrigerate until ready to serve.
  3. To assemble drinks, mix celery salt and kosher salt on a small plate. 
  4. Dip the rim of the glass in a shallow amount of water; then dip into the salt mix and twist.
  5. Fill 8 oz glass to the top with ice.
  6. Add 2 oz of vodka (optional) and top with bloody mary mixture. If you prefer it hot you can add some tabasco sauce.
  7. Use a wooden skewer to garnish with limes, lemons, celery, olives, bacon, cheese, shrimp, Dilly Beans, Okra, and Baby Dills.