It’s summer vacation! At least for the Schu family, it is. We’re all gathered here on Saxis Island, Virginia for a few good beach weeks. Besides a good book on the screen porch, we start our morning with a big bloody mary. A couple years back we featured a rosemary vodka & herb bloody mary, but if that sounds like too much work (though it’s not!) we have a few bloody mary basics to elevate your morning booze game.
The best bloody marys are flavorful, cold, and topped with an amazing garnish. Over the years, I’ve mostly stopped making bloody mary mix from scratch. Instead, I spend my time jazzing up the pre-made mix, my favorite is Zing Zang, and prepping garnishes to really elevate the flavors. Start by stashing your bloody mary mix in the fridge overnight. When morning comes, brew a pot of coffee and then get to work.
Mix up the following spices then rim each glass by running a lemon or lime along the edge before dipping it into the spice mixture.
- 1 tablespoon of celery salt
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 2 teaspoons Old Bay
- 1 teaspoon black pepper
Add 6-8oz of bloody mary mix and a shot (or two) of vodka to each glass. Then add a dash or a shake of the following, leaving out whatever doesn’t suit you. Give each glass a good stir and add a few ice cubes.
- Worcestershire sauce
- Clam juice
- Pickle juice
- Hot sauce (I use whatever is on hand, but Tapito is a great choice)
- Ground pepper
- Old Bay
- Celery salt
Now it’s garnish time and really, here’s your opportunity to play it low-key, pile it on, or experiment with something over the top. Here are a few garnish suggestions, but don’t feel pressured to do it all, coming up with your own unique combo is the way to go.
- Celery stick
- Pickled okra, green beans or some other veggie
- Mozzarella balls
- Fried soft shell crab
Whaddaya say? Bloody marys with brunch this weekend? Stir one up for us too, we’ll be hanging out on the porch!