On today’s Kitchen Table Blues, mixologist, Mark Stone, made Bloody Mary’s for the band. Here’s the recipe for your brunch enjoyment.
Kitchen Table Blues Bloody Mary
2 oz vodka (if so inclined)
3 oz freshly pressed Roma tomato juice
1/4 oz lemon juice
1/4 oz Castelvetrano olive brine
1/4 oz Worcestershire sauce
2 dash Tabasco
2 pinch cracked black pepper
1 pinch celery salt
1 pinch paprika
Build in ice-filled highball glass, transfer to mix tin, shake, transfer back to highball.
Garnish with any combination of: Castelvetrano olives, lemon wedge, celery stalk, carrot stick, bacon strip, kitchen sink.