The Original Mary Danger

For those who like them traditional and spicy. A nice, herby and spicy bloody mary.

Mix Ingredients

• 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

Mix Preparation

• 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
  • Celery
  • Skewer of cocktail onions and/or olives.
  • Fresh grated tumiric
  • Sprinkle of smoked peprika
  • Some ground pepper.

Notes

• 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.