Bloody Mary bar
Just a little bloody bar I set up for a brunch party. I use the recipe from the Employee’s Only book, Speakeasy, and it usually goes over well. I adapted it to 32 oz of tomato juice (which is a common size where I shop), so lots of the quantities are a little weird. But it’s a very forgiving recipe, so I don’t stress that!
- 32 oz tomato juice
- ⅔ tablespoon capers
- 4 oz Worcestershire sauce
- 2 ⅔ oz lemon juice
- 1 ⅓ oz olive brine
- ⅔ teaspoon celery salt
- 1 ⅓ teaspoon ground black pepper
- 1 ⅓ teaspoon Tabasco
- 5 ⅓ tablespoon horseradish
Stir all ingredients in a large food-safe container until well combined. Refrigerate overnight. Stir again before using.
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