True Wisconsin Bloody Mary

"Received online; this is how a lot of the bars in WI make bloody marys. Some also add canned mushrooms, dill pickle spears, and beef sausage sticks."
 
Download
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy
photo by Papa D 1946-2012 photo by Papa D 1946-2012
photo by Boomette photo by Boomette
photo by breezermom photo by breezermom
Ready In:
5mins
Ingredients:
10
Serves:
1
Advertisement

ingredients

  • 4 ice cubes
  • 1 (1 1/2 fluid ounce) jigger vodka
  • 3 pimento-stuffed green olives
  • 1 tablespoon brine from olive jar
  • 12 teaspoon celery salt
  • 12 teaspoon ground black pepper
  • 3 dashes Worcestershire sauce
  • 3 dashes hot pepper sauce
  • 1 cup tomatoes, and clam juice cocktail
  • 1 stalk celery, with leaves
Advertisement

directions

  • Fill a large tumbler with ice cubes. Pour in the vodka, then drop in the olives and the olive brine.
  • Season with celery salt, pepper, Worcestershire sauce and hot pepper sauce.
  • Fill the remainder of the glass with tomato and clam juice cocktail.
  • Stir with the celery stalk and leave it in as a garnish.
  • Sprinkle with a little bit of celery salt before serving.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. morgainegeiser
    Decided to make this in preparation for my trip to New Orleans which has wonderful Bloody Mary's. It was really good and I enjoyed the flavor, it was spot on. I never got a chance to post this before leaving on my trip, so I must say it rivaled a couple of the Bloody Marys I had in New Orleans and surpassed many of them.
     
  2. Papa D 1946-2012
    Excellent Bloody Mary. Thanks! Made for "Best of 2011 Cookbook Tag.
     
  3. Boomette
    This is the best Bloody Mary I had. I used celery seed instead of celery salt. Thanks AZPARZYCH :) Made for the Australian Recipe Swap for October 2011
     
  4. Leggy Peggy
    Three cheers for Wisconsin! The last time I had a Bloody Mary that tasted and looked this good was about 30 years ago when my cousin took me to a posh cocktail bar in New Orleans. For this one, I cut back just a bit on the black pepper and skipped the clam part of the tomato juice (not available in Australia). Can imagine adding a beef stick. Can also recommend it as a delicious and refreshing drink on a hot summer day.
     
  5. breezermom
    Very good bloody mary, a bit salty for me, so I'd decrease the celery salt or use low sodium tomato juice next time. Enjoyed on a beautiful weekend morning. Thanks for sharing!
     
Advertisement

Tweaks

  1. Boomette
    This is the best Bloody Mary I had. I used celery seed instead of celery salt. Thanks AZPARZYCH :) Made for the Australian Recipe Swap for October 2011
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes