Summertime Bloody Mary
Spicy meets cooling cucumbers and refreshing lemon while the senses remember fresh-cut grass and Mom’s homemade pickles. The cornerstone to this drink is an easy-to-make dill-infused vodka. Get more of Greg’s bloody mary tips & recipes at BestBloodyMaryRecipe.com.
Ingredients
1/4 lemon wedge
1 tsp. sea salt and black pepper mix
12 ounces low sodium tomato juice
2 ounces dill-infused vodka
Dash of fresh celery salt
1 tbsp. Worcestershire sauce
1 tbsp. hot sauce of choice
1 tsp. fresh ground black pepper
Dash of dried basil
2 cherry tomatoes
1 thick cucumber slice
2 small mozzarella balls
Directions
To make the dill-infused vodka, stuff a handful of fresh dill into a one quart Mason jar and top with your favorite vodka. Cover and let sit for three to five days. If it lasts beyond five days without entering someone’s belly, remove the dill to avoid a bitter taste. Seal tightly and store in a cool, dark place until time to meet its Bloody Mary destiny.
Fill a large cocktail shaker with ice. Squeeze lemon wedge over the ice.
Rub the lemon over the rim of a 16 oz. glass. Rim the glass with the sea salt and black pepper mix and set aside.
Add the tomato juice, vodka, celery salt, Worcestershire sauce, hot sauce, and black pepper to the shaker, cover, and shake vigorously. Pour into rimmed glass.
Grind a few more turns of black pepper over the top and sprinkle with basil. Garnish with a generous chunk of cucumber, two cherry tomatoes, and two mozzarella balls.
Serve with an ice cold Wisconsin pale ale—Greg’s favorites are Pearl Street Brewery’s Pale Ale or Capital Brewery’s U.S. Pale Ale.
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