The Publican’s Bloody Mary

June 19, 2020

Ingredients

• 1 quart tomato juice
• ¼-inch horseradish, chopped
• ½ anchovy
• 1 teaspoon Sriracha
• ½ tablespoon Chinese hot mustard
• 1½ teaspoon Worcestershire sauce
• ½ lime, fresh squeezed
• ½ lemon, fresh squeezed
• 1 tablespoon vodka
• Dash of black pepper
• Dash of sea salt
• Dash of celery seeds
• Original flavored meat straw
• Celery

How to Make It

1. Blend horseradish, Worcestershire, anchovies, sriracha, mustard, and spices until completely smooth.
2. Add lemon, lime, and tomato juice and blend. Adjust the mix to taste depending on how spicy, salty, or citrusy you like it.
3. Add a tablespoon of vodka to stabilize the mix and keep the juices fresh.
4. Refrigerate and let marinate for at least 24 hours, ideally three days, but no more than five.
5. Combine 6 to 8 ounces of the mix with 2 ounces of vodka. Garnish with meat straw.

The recipe, which originates from The Publican in Chicago, is courtesy of Esquire.com.