Bloody Elixir

Bloody Elixir

This drink gets its name from Elixir, a neighborhood saloon in San Francisco whose owner, H. Joseph Ehrmann, specializes in hand-crafted cocktails. While this Mary was born on the West Coast, we think it should be the Chesapeake region’s Bloody mascot. To get the spicy flavors just right, be sure to rim the glass with Old Bay Seasoning and don’t leave out the Elixir Juice and dried dill or you won’t truly experience Bloody nirvana. For a more Chesapeake-style garnish, stab a freshly fried oyster, lemon wedge, and dill pickle onto a wooden skewer.


Old Bay Seasoning to rim glass (or to taste in the recipe)

2 oz Square One Organic Vodka

4 shakes (about 1 tsp) Dried dill

4 shakes (about 1 tsp) Ground white pepper

4 shakes (about 1 tsp) Celery salt

2 dashes Worcestershire sauce

2 dashes Tabasco Sauce

About .5 oz Elixir Juice (a mixture of olive brine, dill pickle brine and various other pickle brines) or pickle brine

Juice of 1 lemon wedge

1 tsp Prepared horseradish

4 oz Tomato juice

Kosher dill pickle and cooked thick-cut bacon slice for garnish


Coat the rim of a pint glass with Old Bay Seasoning.

Add the remaining ingredients to a shaker and fill with ice. Shake lightly—you want to mix the ingredients without melting too much of the ice—and pour (unstrained) into the prepared glass.

Garnish with a kosher dill pickle spear and a cooked slice of thick-cut bacon.

Don’t use a straw; drink from the rim in order to get a little of the Old Bay with each sip.