I love Bloody Marys but I know it’s not everyone’s bag. I much prefer them to mimosas, which again, I know is not typical. That being said, I think a spicy (two types of spice, thank you horseradish and hot sauce), boozy Bloody Mary is the ideal brunch cocktail, early tailgate cocktail, or my preferred usage, a Thanksgiving cocktail. Drinking before 11 am is perfectly acceptable, apparently, if you put tomato juice in it.
Batched Bloody Marys
Makes 10-12 servings
1 tbsp. Celery Seeds
1/4 c. prepared freshly ground horseradish
8 c. tomato juice
1/4 c. hot sauce
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. black pepper
2 1/2 c. vodka
Celery Stalks or Cucumber Spears for serving, optional
Fresh Cilantro, for garnish, optional
- Place celery seeds and horseradish in the bottom of a large pitcher. Using a long wooden spoon, crush and mash the mixture together to try to break up the seeds a bit.
- Add the rest of the ingredients and stir well. Refrigerate for several hours or overnight.
- Serve, with celery or cucumber sticks and cilantro for garnish.
