Kitchen Table Blues Bloody Mary

On today's Kitchen Table Blues, mixologist, Mark Stone, made Bloody Mary's for the band. Here's the recipe for your brunch enjoyment.

Kitchen Table Blues Bloody Mary

2 oz vodka (if so inclined)

3 oz freshly pressed Roma tomato juice

1/4 oz lemon juice

1/4 oz Castelvetrano olive brine

1/4 oz Worcestershire sauce

2 dash Tabasco

2 pinch cracked black pepper

1 pinch celery salt

1 pinch paprika

Build in ice-filled highball glass, transfer to mix tin, shake, transfer back to highball.

Garnish with any combination of: Castelvetrano olives, lemon wedge, celery stalk, carrot stick, bacon strip, kitchen sink.

 

Shawn Amos1 Comment