Chef Todd's Bloody Mary

Chef Todd's real name is Todd Fischer. He is a columnist in the Monterey Herald Newspaper and a chef de cuisine at Sticks at the Inn at Spanish Bay. This recipe was posted in the Monterey Herald 6-01-2011

• Ready In: 10 mins
• Serves: 1
• Yields: 1 Bloody Mary

Ingredients

• 2  tablespoons  beef stock (see note)
• 6  dashes Tabasco sauce
• 2  pickled garlic cloves, pressed
• 2  teaspoons horseradish
• 1⁄4 teaspoon Dijon mustard
• 1⁄4 teaspoon soy sauce
• 1⁄4 teaspoon Worcestershire sauce
• 1⁄2 lime, juiced
• 1⁄2 teaspoon  celery salt
• 1⁄2 teaspoon kosher salt
• 1  teaspoon cracked pepper
• 1⁄2 cup tomato juice
• 3  ounces vodka

Directions

1. Shake hard with a glass full of ice and serve in a pint glass rimmed with kosher salt and garnished with a stuffed olive, pepperocini, pickled onion and a kosher pickle spear.
2. Note: Veal Demi Glace or a mixture of a beef bouillon cube dissolved in water can be substituted for the beef stock.
3. Also, the horseradish specified in the recipe was Beaver Atomic Horseradish. I was unable to include the name in the list of ingredients.