Monday, July 12, 2010

Serious garnish

We made bloody marys for world cup final watching this weekend, paying special attention to my favorite part- the garnish. Our skewer featured genoa salame, swiss cheese, pickles and a pimiento stuffed olive with a celery stalk on the side. YUM.
Bloody recipe from Anne Burrell's show, Secrets of a Restaurant Chef. She is kind of over the top goofy but really does a good job of explaining the steps to the recipes.


  • 1 quart vegetable juice
  • 3 tablespoons celery salt, plus more for rimming the glass (after making this, I think a little less is better)
  • 2 tablespoons horseradish
  • 1 tablespoon Worcestershire sauce
  • 1 to 2 teaspoons Sriracha
  • 2 tablespoons sherry vinegar
  • Lime wedges
  • Vodka
  • Celery stalks, for garnish
  • Large green olives, for garnish


In a large pitcher combine the vegetable juice, celery salt, horseradish, Worcestershire sauce, Sriracha and sherry vinegar. Stir well to combine.

Add some celery salt to a small plate.

Run a lime wedge around the edge of the cocktail glasses and then dip the glasses in the celery salt. Fill the glasses 2/3 of the way with ice cubes. Add 2 ounces of vodka to each glass and then fill the rest of the way with the Bloody Mary mix. Stir to combine and garnish with celery stalks and olives.

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