For those who like them traditional and spicy. A nice, herby and spicy bloody mary.
- 1 quart tomato juice
- 2 tbsp garlic powder
- 1 tbsp ground pepper
- Pinch of cumin seeds
- Pinch of kosher salt
- 2 tbsp fresh, chopped, cilantro
- 2 oz galangal (Thai ginger)
- 4 oz finely chopped horseradish
- 2 oz Worchestershire sauce
- 6 oz freshly squeezed lime juice
- Dash or two of pickle juice
- Dash or two of hot sauce
- In a large glass jar or pitcher add all the ingredients, finishing with the tomato juice.
- Stir or shake well. Set aside until ready to serve, a couple of hours is good.
The Original Mary Danger
- Edge a large glass with volcano salt.
- Pour in a shot or two of Morgana spice and herb vodka. Strain if needed.
- Pour in the mix, fill about 2/3rds of the glass.
- Add ice. Be sure and leave some room in the glass.
- If you have it, pour a little Guinness on top.
- Add garnishes. Here is where you get creative.
- Pickled beans
- Cucumber rolled in a bit of salt.
- Pickled asparagus
- Skewer of cocktail onions and/or olives.
- Fresh grated tumiric
- Sprinkle of smoked peprika
- Some ground pepper.
- Go easy on both celery and pepper as they can overwhelm the taste a bit.
- If the mix is a bit thick, no worries, just add some water.
- For a vegan version, use tamari, soy or a bit of Bragg's liquid amino mixed with tamarind paste instead of Worcestershire.
- Substitute Esmerelda pepper vodka if you want heat, or Ursula cucumber vodka if you want something more crisp.