Broadmoor Bloody Mary

The best Blood Mary’s that we have ever had are served at the Broadmoor Hotel, where we were engaged many years ago.  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 surprising thing to discover was no tabasco sauce, which is a traditional ingredient (you can still add a little if you like).  Mike and Margaret make a similar recipe, which we always enjoy before the point-to-point races or foxhunt in Ireland.

INGREDIENTS

• 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

INSTRUCTIONS

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.

EVEN EASIER—-TOP OF THE ROCK BASS PRO BLOODY MARY MIX

Mix moonshine with Zing Zang Bloody Mary mix over ice and shake with prepared horseradish and Blis Blast Hot Pepper sauce. Serve with bacon, olives, celery and olives, and peeled shrimp.

• Zing Zang Bloody Mary Mix, 1.75 liters