By RockinAroundTheFrock on March 02, 2013
A lot of people get their holiday on with a Easter brunch, and what is brunch without the perfect frocktail?… boring is what it is. Bloody Mary’s are my fave brunch frocktails, and it’s easy to flavor them to everyone’s liking. Frocktails can be a big pain if you have to make them for all of your guests, so I always make each individual Bloody Mary the night before, and then pour them into a pitcher (so each sip has the perfect amount of everything in it). You can make the Bloody look sickening with the right garnish, and an elegant rim job. My recipe for each Bloody Mary is the same, except I just add a pinch of whatever I’m rimming the glass with to the Marys. I also change up the vodkas and juices, but here’s the standard recipe to follow:
Mix the following into a cocktail strainer, shake vigorously, and pour over ice.
- 1/3 Vodka (I tend to favor Absolut)
- 2/3 Juice
- Pinch of salt
- Pinch of pepper
- 3 Dashes of hot sauce
- 2 Dashes of Worcestershire Sauce
- 1 Squeezed lime wedge
The Mary Lou:
I like to think of this Mary as the healthiest of the bunch. Use low sodium V8 and regular Absolut. Rim the glass with celery salt, and garnish with a large lettuce leaf…. festive.
The Mary J. Blige:
Use Absolut Citron and Clamato juice. Garnish with a sliced green pepper + twist of lime, and rim the glass with Worcestershire pepper… a lot of flavor, just like Mary J.
Give your glass a nice heavy Old Bay rim job, garnish with sliced pickles, use v8 Spicy Hot, and regular Absolut…. Old Bay is da bomb.
The Mary Catherine Gallagher:
This frocktail is a Superstar (hence the name). Use Picante Clamato, Absolut Peppar, a lime garnish, and a salty rim. This Bloody Mary is serving up heat… and I like it hot.
Rock Out With Your Frock Out*
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