Our version of the Bloody Mary is perfect for brunch parties. Prep the seasoned tomato juice mix and the garnish platter the night before,and stash them in the fridge to chill.
2 Tbsp kosher salt
1 Tbsp coarsely ground black pepper
1 Tbsp cayenne pepper
4 cups (32oz) tomato juice, chilled
4 cloves garlic, peeled and minced
6 to 12 rings hot chili peppers, chopped
1/4 cup diced roasted red peppers (about 1 pepper)
2 oz freshly squeezed lemon juice (from about 1 medium lemon)
2 Tbsp (1 oz) Worcestershire sauce
2 Tbsp (1 oz) brine from hot chili peppers
1 Tbsp prepared horseradish
2 teaspoons cracked black pepper
12 oz vodka
Stir together the salt, pepper, and cayenne in a small bowl. Transfer to a saucer or a small plate and set aside.
Place all remaining ingredients except vodka in a blender and blend until combined. Chill overnight if possible.
Prepare a platter for your guests to create their own garnishes: Celery stalks, trimmed at the bottom, Lindsay Olives Stuffed with Pimiento, pepperoncini, cocktail onions, decorative toothpicks
Salt the rim of six 16-oz glasses: Wet the rim of the glass by dipping into a saucer of water, then dip the rim in the spicy salt mixture. Fill each glass to the rim with ice. Add 2 oz vodka to each glass, then top with Bloody Mary mix
Let each guest garnish their own drink with celery and a few toothpicks loaded with their favorite peppers, olives, and cocktail onions.
