A Rummy Twist On The Original Bloody Mary Cocktail
Since it’s Friday most of us will head out for happy hour tonight. And since tomorrow is Saturday we are free to carry happy hour over into the late night hours. This of course often means a rough Saturday morning and the need for a pick me up or recovery cocktail. For me, the Bloody Mary is a recovery/morning drink. But for many it’s an anytime drink; so apply this one where you see fit! However this one takes a few days to make so let’s call this prep for next weekend!
Naturally the Bloody Mary is a vodka drink; but we’ll have none of the stuff here at Coastlines! So this recipe is a twist on the original that I have in turn changed up to make it good for the rummies as well. Enjoy.
Now this involves actually making a pickled liquor (rum or vodka). So to do this you’ll need:
- 3 cups of rum (I suggest, as always for vodka substitutions, Don Q Crystal)
- 1 cup of unstrained pickle brine (you can find this at most grocery stores)
Your other ingredients are:
- 4 cups tomato juice
- 6 tbsp. fresh lemon juice
- 4 tbsp. pickle brine
- 4 tbsp. freshly grated horseradish (or more to taste)
- 1 tsp. Worcestershire sauce, or more to taste
- 1 tsp. freshly ground black pepper, or more to taste
- 4 pickled green beans, for garnish
- 4 cornichons, for garnish
- 8 ¼-inch slices cacciatorini salami, for garnish
1. Make the pickle-infused rum: Fill a large glass jar with rum and pickle juice. Cover to airtight, and rest jar in a cool, dark place for 3 to 5 days.
2. In a large pitcher, combine the tomato, lemon, and pickle juices and season with horseradish, Worcestershire, and black pepper; refrigerate until chilled.
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