No need for fancy mixology equipment – mix this Pickle Juice Bloody Mary right in a glass measuring cup and pour into your favorite glass. Time for brunch!
Why Is It Called A Bloody Mary?
Vodka based cocktails with tomato juice seem to go back to the 1920’s in Paris. Eventually additional ingredients were added to create the cocktail we know today. According to Travel and Leisure Magazine, it became known as a Bloody Mary in reference to Queen Mary Tudor. However, in a 1934 ad, it’s stated that entertainer George Jessel gave the drink that moniker after a friend, Mary Geraghty.
Fun Fact: Ernest Hemingway was a big fan of this cocktail and thought they should be made by the pitcher. While my recipe as written makes one serving, multiple the ingredient amounts by 5 to use up a whole standard bottle of tomato juice and serve in a large pitcher.
However it got it’s name, it’s a popular drink to this day. Today, we’re adding a little bit of a twist to the classic.
What’s In A Pickle Juice Bloody Mary?
My pickle juice version has everything you’d expect in a classic Bloody Mary, like Worcestershire, prepared horseradish, lime juice, and celery salt. Plus just a hint of that briny, herby, garlicky, dill pickle flavor we love.
What is prepared horseradish? This is simply grated horseradish root with vinegar and salt, and can be found in the pickle aisle or the refrigerated section of your grocery store where fresh pickles are sold. I prefer the refrigerated version, which typically doesn’t contain any fillers or preservatives. When made correctly, the salt and vinegar will preserve the horseradish, so nothing else is needed.
This is one of those drinks that is very forgiving and ingredients can be added or removed according to your taste. If you like less salt, reduce the celery salt by ¼ teaspoon. Want more spice? Add more horseradish and hot sauce. For something boozier, add another ounce of vodka.
How To Make A Pickle Juice Bloody Mary
This recipe yields a single serving of about 1 and ¼ cups, so select a glass that will fit at least 10 ounces.
To make the Pickle Juice Bloody Mary, mix everything in a glass measuring cup or a similar glass or ceramic jar or container. I don’t recommend mixing anything with tomato juice in plastic as it can absorb and transfer flavors. An ounce is just two tablespoons, so you won’t need a jigger or any fancy bar equipment. A standard set of measuring spoons can be used to measure out the vodka along with the other ingredients.
In the glass measuring cup, stir together your tomato juice, pickle juice, vodka, and seasonings, saving some of the celery salt and pepper for the rim.
In a small bowl, mix together the remaining ½ teaspoon of celery salt, the remaining ¼ teaspoon of pepper, and the dill. Transfer this mixture onto a plate and shake the plate to spread it out a bit.
Give the lime wedge a little bit of a squeeze so that juice begins to drip. Run the lime wedge around the rim of the glass, turn the glass upside down, and dip the rim into the salt mixture until it’s well coated all the way around.
Pour the Bloody Mary mixture into the glass and garnish with skewers stacked with dill pickles, olives, celery leaves, and fresh lime. Now you’ve got a beautiful and tasty cocktail ready for brunch!Print
Have fun with your garnish! Try dill pickles, celery leaves, lime wedges, and olives.
Listen to me explain briefly about how to make this Bloody Mary, with some great tips along the way, by clicking the play button below:
- 1 cup chilled tomato juice
- ¼ cup cold dill pickle juice
- 1 tsp. prepared horseradish
- ¼ tsp. Worcestershire sauce
- ¼ tsp. hot sauce
- 2 tsp. fresh lime juice
- 1 oz. chilled vodka
- 1 lime wedge
- 1 tsp. celery salt, divided
- ½ tsp. ground black pepper, divided
- 1 tsp. dried dill
- In a 2-cup glass measuring cup stir together tomato juice, pickle juice, horseradish, Worcestershire, hot sauce, lime juice, vodka, ½ teaspoon of the celery salt, and ¼ teaspoon of the ground pepper until well combined; set aside.
- In a small bowl mix together remaining ½ teaspoon of celery salt, remaining ¼ teaspoon of pepper, and the dill; transfer to a small plate and gently shake to distribute.
- Rub lime wedge around the rim of 10 oz glass. Turn glass upside down, place rim on plated salt mixture so that it sticks to the rim.
- Turn glass upright, pour tomato mixture into glass. Serve chilled.