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)||58µg||15%|
|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 that level of 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
- 1/4 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
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.
Recipe DetailsServings: 1
Special Designations: Dairy-free
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