Happy 2012! My condolences to those that over-indulged while celebrating last night, because hung-over is kind of a sucky way to start a brand new year.
But, help is here: the Bloody Mary is supposed to be a surefire hangover cure. It’s also a great brunch drink. And a yummy happy hour drink. And a veggie snack-in-a-glass, too. The booze is strictly optional.
Many thanks to my fellow planning goddess, Karen, for this fabulous adult beverage recipe. Rumor has it that she sweet-talked a bartender in Yakima, Washington out of this coveted recipe. I don’t doubt it.
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Bloody Mary Mix
46 ounces organic tomato or vegetable juice
3 ounces sour mix (see note)
1/4 cup vegan Worcestershire sauce
32 dashes (more or less) Tabasco sauce
1 Tablespoon garlic salt
1 Tablespoon celery salt
1 teaspoon ground black pepper
1 teaspoon sea salt (optional)
Mix all ingredients together and store in a large container in the refrigerator for several hours before using. I use a large Rubbermaid pitcher with a tight-fitting lid. Shake well before serving.
To serve, pour the mix into a pint glass half-full of ice and add the desired amount of vodka (or tequila for a Bloody Maria); stir well. Add a tablespoon of green olive juice, if desired.
Garnish your Bloody Mary with green olives, pickled green beans, pickled asparagus, fresh celery, etc. Enjoy!
Note: most commercial sweet and sour mixes list high fructose corn syrup as their first ingredient. And most of the commercial mixes contain nasty artificial dyes, too. So, we make our own sweet and sour mix and you should, too. It’s really easy: dissolve 1/2 ounce of agave in 1/2 ounce of water, and mix in 1 ounce of fresh lime juice and 1 ounce of fresh lemon juice.