Baltimore Bloody Mary Recipe
- 1 small plate Old Bay seasoning
- 1/4 teaspoon fresh lemon juice
- 2 ounces vodka
- 6 ounces tomato juice
- 8 dashes Worcestershire sauce (Lea and Perrins or bust)
- 6 dashes hot sauce (Tabasco chipotle pepper sauce is ideal)
- 1 pinch salt
- 1 pinch smoked paprika
- 1 pinch fresh ground cracked black pepper
- 1 stalk celery
When I lived in Maryland, I found that true Baltimoreans believed that everything — crab, fries, chips, pizza, onion rings, cauliflower, macaroni and cheese — is better with Old Bay. I didn’t live there long enough to go that level of Old Bay native, but I do think that Bloody Marys were given an extra special boost with this Inner Harbor staple.
Rim a tall glass with the Old Bay. To do so, pour the Old Bay onto a small plate, moisten the rim of the glass with the lime wedge, and press into the Old Bay. Fill the glass halfway with ice cubes.
In a cocktail mixer full of ice, combine the vodka, tomato juice, Worcestershire sauce, hot sauce, lemon juice, salt, paprika, and pepper. Shake vigorously untli chilled and strain into the glass. Garnish with a stalk of celery.