Bloody Mary

Today’s drink was shot on location by our friends at their cabin near Lake Mille Lacs. Andrew and Melissa already make great Bloody Mary’s but I knew they’d love to try a new one. Not only did they to a great job getting all the ingredients, they also walked out on their newly frozen lake to get a few photos for the blog post. Didn’t they do an awesome job!

Serves 4

For the Skewers

4 green olives

2 cubes cheddar cheese

4 cubes hard salami

4 peppadew peppers or banana peppers

4 long toothpicks

For the Drinks

32 oz vegetable juice, chilled

1 tablespoon molasses

1 tablespoon cumin

2 tablespoons prepared horseradish

1 oz Worcestershire sauce

1/2 oz hot sauce (like tobasco)

4 oz pickle juice and or beet juice

2 oz fresh lemon juice

1 teaspoon celery salt

1 teaspoon black pepper

8 oz Vodka

To make the Skewers, thread an olive, cheese cube, salami cube,

and a pepper onto each toothpick. Set aside while you make the drink.

Combine, the vegetable juice, molasses, cumin, horseradish, Worcestershire,

hot sauce, pickle juice, lemon juice, celery salt, and pepper into a large pitcher.

Divide the vodka into 4 servings, topping off each glass with the bloody mary mix.

Add ice and garnish with skewers.  

Serve with a sidecar of  your favorite beer. 

**Recipe from: Camp Cocktails, Easy, Fun & Delicious Drinks For The Great Outdoors, by Emily Vikre