Dill Bloody Marys
With a nice level of pepper, and just enough dill from the pickle, these Bloody Marys are sure to please. To make Contrary Marys simply leave out the vodka. —Jay Ferkovich, Green Bay, Wisconsin
Ingredients
- salted rim (optional):
- 1/2 teaspoon each coarse salt, celery salt, ground cumin, granulated garlic, paprika and ground mustard
- 3 tablespoons dill pickle juice
- bloody mary:
- 1-1/2 cups Clamato juice, chilled
- 1/4 cup vodka
- 2 tablespoons dill pickle juice
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon celery salt
- 1/8 to 1/4 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- Ice cubes
- 2 celery ribs
- 2 pepperoni-flavored meat snack sticks
- 2 dill pickle spears
- 2 each pitted ripe and green olives
Directions
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1If desired, to make salted rim, combine spices in a shallow dish. Add 3 Tbsp. pickle juice to another shallow dish. Dip rims of glasses into pickle juice, allowing excess to drip off. Dip in salt mixture, pressing lightly. Tap to remove excess.
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2In a small pitcher, combine the Clamato juice, vodka, pickle juice, Worcestershire sauce, celery salt, pepper and hot pepper sauce. Pour into glasses filled with ice; garnish with remaining ingredients.
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