Broadmoor Bloody Mary

The best Blood Marys that we have ever had are served at the Broadmoor Hotel, where we were engaged many years ago.  The recipe remains unchanged. They serve them in a tall, thin glass, garnished with a pickle, olives, lime, and a stalk of celery. It’s a meal in a glass. We bribed the bartender for the secret recipe. The surprise was no tabasco sauce (but we like to add a few drops anyway).  Mike and Margaret make a similar recipe, which we always enjoy before the point-to-point races or foxhunt in Ireland. 

• 2 oz. Worcestershire sauce
• 2 T. horseradish freshly ground
• Dash hot sauce
• 1 T. celery salt
• 2 T. black pepper
• French sea salt
• Tomato juice
• Vodka to taste
• A squeeze of fresh lime juice
• Wedge of lime to garnish
• Sprig of celery to garnish
• Three olives on a stick to garnish
• Slice of Kosher dill pickle to garnish
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Garnish with olives, celery, lime and dill pickle spear. You can kick it up with a dash of Emeril’s Essence, if you like, but it is very hard to improve on this recipe.