Featured Recipe: Bloody Chesapeake Mary

Bloody Chesapeake Mary
From Nicole Olson of Two Acre Farms

This drink is a snack and a cocktail all-in-one: nibble your way to the bottom of the glass. Serve the Bloody Chesapeake Mary with a selection of garnishes, including mini-hot pickles, garlic stuffed olives, and more. Store in the refrigerator for up to three days.

  • Old Bay Seasoning & lemons for rimming the glasses
  • 3 cups high-quality tomato juice
  • 3/4 tsp. Dried dill
  • 3/4 tsp. White pepper
  • 3/4 tsp. Celery seed
  • 6 grinds smoked salt ( or 1/2 tsp. Salt)
  • 12 dashes Worstershire sauce
  • 12 dashes hot sauce (sriracha sauce)
  • 3 ounces exlir ( we used 1 ounce hot pickle brine, 1 ounce blue cheese stuffed olives juice, 1 ounce garlic olive juice)
  • Juice of half lemon
  • 4 tsp. Prepared horseradish
  • Garnishes

Sprinkle Old Bay Seasoning on plate. Rub glass with lemon wedge and dip rims of glass into Old Bay Seasoning.

Make mix: in a quart size mason jar, add the remaining ingredients except garnish.  Replace lid and shake.

Pour cocktail into rimmed glasses & garnish with celery (with leaf on top), lemon wedge and garnishes of your choice.


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