Bloody Maria

Recently my daughter Kristin treated me to a scrumptious brunch at Brucie in Brooklyn. For cocktails we had a Bloody Maria, garnished so beautifully and absolutely delicious.

Since then I have been trying to find a Bloody Maria recipe as good as the one I had that day. This recipe is close and quite tasty, yet it  cannot compare to the Bloody Maria at Brucie.

                                                             Bloody Maria 
                                                             Adapted from
                                                   The Complete Bartender
                                                            Robyn M. Feller

Ingredients
1 1/2 oz. tequila
3 oz. tomato juice
1/2 oz. lemon juice
3 drops Tabasco sauce
3 drops Worcestershire sauce
pinch celery salt
pinch pepper
dab horseradish (squeeze out liquid)

1. Combine tequila, tomato juice, lemon juice and seasonings (to taste) in a well-chilled mixing glass.
2. Shake
3. Pour into oversized wineglass or a chilled Collins glass.
4. Garnish with a lime slice or celery stalk

Note: For an extra special touch, I rimmed the glass with celery salt, chili powder and fleur de sel.

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