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Bloody Mary
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A picture of Bloody Mary.

Bloody Mary

Pete Kolonia
Pete Kolonia @cook_3733279

Published in the New York Times and attributed to bartender Lu Ratunil

Published in the New York Times and attributed to bartender Lu Ratunil

Read more

Bloody Mary

Pete Kolonia
Pete Kolonia @cook_3733279

Published in the New York Times and attributed to bartender Lu Ratunil

Published in the New York Times and attributed to bartender Lu Ratunil

Read more
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Ingredients

5 mins
1 serving
  • Ingredients
  • 1 slicelemon
  • 1 slicelime
  • 4 oztomato juuce
  • 2 dashtabasco
  • 2 dashWorcestershire sauce
  • 1 pinchsalt
  • 1 pinchcelery salt
  • 1 pinchcoarsely ground pepper
  • 1/4 tspFreshly shredded horseradish
  • Garnish
  • 1 sliceSeedless cucumber
  • 1Pitted olive
  • 1Lemon wedge
  • 1Ground pepper
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Steps

5 mins
  1. 1

    Squeeze lemon and lime wedges into a shaker.

  2. 2

    Add all other ingredients except vodka and stir.

  3. 3

    Taste and adjust seasoning if necessary.

  4. 4

    Let this mix sit overnight in the refrigerator.

  5. 5

    Pour vodka into the shaker and ice cubes and shake.

  6. 6

    Fill an 8 ounce glass about halfway with ice, and drain the shaker contents over it.

  7. 7

    Surround rim of glass with garnishes, include a celery stalk if you must.

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Pete Kolonia
Pete Kolonia @cook_3733279
on May 10, 2014 22:44

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Keywords

Lemon Horseradish Cucumber Lime Pepper Celery Tomato

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