Bloody Marys
For as long as cocktail culture has been around, the Bloody Mary has been an enduring staple. It's a refreshing, spicy kick guaranteed to liven up any Sunday brunch.
- 3 cups bottled Bloody Mary mix
- 1 tablespoon prepared horseradish
- 1 teaspoon chopped fresh dill
- 1 teaspoon hot pepper sauce
- 2 tablespoons dill pickle juice
- ½ cup kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon celery seed
- 1 lime juiced
- 6 1.5 fluid ounce jiggers vodka
- 6 dill pickle spears
- 1 fresh lime cut into wedges
In a big pitcher, stir the Bloody Mary mix, horseradish, dill, hot pepper sauce, and dill pickle juice together. Make sure to give it a taste so you can adjust the seasoning if necessary.
In a small dish, stir together the kosher salt, pepper and celery seed. Pour the lime juice out onto a separate saucer, then dip each glass into the lime juice to coat the rim, followed by the spice mixture. Fill each glass with ice, followed by a shot of vodka. Fill the remainder of the glasses with your Bloody Mary mix. Garnish each glass with a lime wedge and a dill pickle spear.