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
  •  

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.