A standard bloody, taken up a notch. Make it as spicy as you like!
Keyword bloody mary, brunch cocktail, clamato
Prep Time 10minutes
Total Time 10minutes
For The Rim:
1tablespoonOld Bay Seasoning
1 teaspoon celery seed
For the Bloody Mary:
stalk celery1 per cocktail
poached shrimp2 per cocktail
pimento stuffed olives1-2 per cocktail
small dill pickle or French cornichons1 per cocktail
pickled cocktail onions1 per cocktail
whole pepperoncini peppers1 per cocktail
lemon wedge1 per cocktail
lime wedge1 per cocktail
steamed mussels1 per cocktail
crab legs (blue or snow crab)1 per cocktail
whole steamed crawfish1 per cocktail
cubed cheesecheddar, provolone, cheddar jack
long skewers or picks for assembling garnishat least 6-8" long
Assemble your garnishes by threading them onto the skewers. Chill until ready to serve.
In a small flat plate, combine the Old Bay seasoning and celery seed. Shake the plate slightly to spread the seasoning into an even layer. Rum a lime around the rim of a highball glass. Turn the glass upside down into the seasoning until the rim is coated. Set aside.
In a Boston Shaker, combine the vodka, clamato, worcestershire, horseradish (if using) and lime juice. Add ice cubes, secure the lid and shake vigorously to combine. Pour the mixture into the prepared glass.
Add a dash of hot sauce and garnish with desired accompaniments. Serve.