PICKLED MARY ~ Bobby Flay

PICKLED MARY
The Bloody Mary is probably the most popular brunch cocktail in the United States and with good reason; spiced-up tomato juice and vodka garnished with a stalk of celery—the classic
version—is a perfect weekend pick-me-up. There are many variations of the Bloody Mary that contain everything from beer to beef bouillon. My version has a southwestern theme, where
roasted tomatillo sauce—spiked with vinegar and pickled horseradish—joins tomato juice to give the drink great body while adding a slightly tart, slightly smoky flavor.

Serves 8
cups tomato juice
½ cups Stolichnaya or other good vodka
Tomatillo Sauce
Juice of 2 lemons
Juice of 3 limes
Few dashes of Worcestershire sauce
Few dashes of Frank’s RedHot or other hot sauce
tablespoons smoked sweet Spanish paprika
teaspoons celery salt
¼ teaspoon cayenne
Celery stalks, for garnish

Whisk together the tomato juice, vodka, tomatillo sauce, lemon and lime juices, Worcestershire sauce, hot sauce, paprika, celery salt, and cayenne in a
pitcher. Cover and refrigerate until very cold, at least 2 hours. Serve with celery stalks.