Once upon a time, a friend and I decided to write a guide book to the best Bloody Marys in Seattle. We tasted them at every bar we went to and took notes. We had a five-olive rating system (for the record, Mulleady's Irish Pub in Magnolia is the place to go if you're ever in Seattle, looking for a Bloody Mary). Sadly, my friend moved away several years ago, before we wrote our book. But our love of a good brunch beverage hasn't gone away and so my quest to make a Bloody Mary without Worcestershire sauce has been my new boozy breakfast project.
1 shot vodka
1/2 cup tomato juice
Juice of 1/2 lemon
1 tsp red wine vinegar
1 small clove garlic, crushed
A few dashes Tabasco
Salt
Black pepper
Pickled veggies such as green beans or asparagus and/or olives for garnish
Ice
Put all ingredients except pickled vegetables in a cocktail shaker with a few ice cubes. Shake and strain into a tall glass of ice. Garnish with veggies or olives (as you can see from the picture, my husband really likes pickled beans - I would recommend just one or two).
