Baltimore Bloody Mary Recipe
Daily Value: 9%
Fat-Free, Low-Fat-Abs, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||52µg||13%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
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 Old Bay native, but I do think that Bloody Marys were given an extra special boost with this Inner Harbor staple.
- 1 small plate Old Bay seasoning
- 1 wedge lime
- 2 ounces vodka
- 4 ounces tomato juice
- 8 dashes Worcestershire sauce
- 6 dashes hot sauce
- 1 pinch salt
- 1 pinch fresh ground cracked black pepper
- 1 stalk celery
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, the juice from the lime wedge, salt, and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery.
Recipe DetailsServings: 1
Special Designations: Dairy-free
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