19 December, 2020
The Bloody Long
The Bloody Long
Back in my early 20's I worked as a part time bar tender. More of a drinking supervisor who just poured beer and shots. Not the type a place to get a Martini. However, I did serve up many Bloody Mary's being that we opened up early on the weekends for football games. It was a pretty basic recipe, but did grab the attention from the city. We consistently won best Bloody Mary in our local news paper. I must have somehow gloated this accomplishment enough times for Brooke to be impressed, because she always had me making them for her and our friends. Brooke has influenced the recipe and I have tweaked a few ingredients which really has made it our own. Enjoy!
Ingredients
- 1½ oz vodka
- 1 oz Guinness
- 4 oz Clamato juice
- 2 lime wedges
- 1 tsp pickle juice
- 2 tsp horseradish more or less with the horseradish depending on how hot you like it
- 2 dashes Worcestershire
- 2 dashes Red Hot any hot sauce will do
- splash of soy sauce
- pinch of celery salt
- pinch of pepper
- garnish with celery and pickled green beans if you would like
The OG that I served at the bar:
- 1.5 oz vodka
- 4 oz tomato juice
- 2 lime wedges
- 2 tsp horseradish
- 2 dashes Worcestershire sauce
- 2 dashes Tabasco
- Pinch of celery salt
- Pinch of pepper
Instructions
- Fill a pint glass with ice. Squeeze a lime wedge into the glass and drop it in.
- Pour in all of the ingredients except the Clamato and Guinness. I know I said 4 oz of Clamato, but just pour enough juice leaving about a half inch at the top.
- Pour your bloody into a shaker.
- Take your remaining lime wedge and rub it on the rim of the glass. I like to pour some sort of seasoning onto a plate and coat the rim of the glass.
- Shake up your bloody and pour it into your pint glass.
- Top it off with your shot of Guinness and any garnish you would like to make your drink come alive.