Sunday Bloody Sunday

Even though part of my New Years resolution is to stop getting hangovers, I can't help but love a good Bloody Mary. I have yet to try this recipe from A Cup of Jo but I had to share it, well because it looks amazing!

The Best Bloody Mary You'll Ever Have
By Nicole Franzen of La Buena Vida

I don't know about you, but I love Bloody Mary's. The best thing about them is that there's no wrong way to make them. These days, people are getting really creative with their recipes, including ingredients like clam juice, pickled vegetables, hot sauces, bouillon cubes, and bacon—but I prefer to go the classic route.

My dear friend is a bartender on the Lower East Side, and she makes what I think are the best Bloody Marys. I visit her often to sip on one of her perfect concoctions, sometimes even without the vodka. There is something so satisfying about the salty, spicy tomato juice that I just love and crave. Her twist: the addition of Old Bay. And while some recipes call for more Worcestershire, I like to go heavy on the lemon juice, olive juice and horseradish. My ideal afternoon? These Bloody Mary's and a dozen oysters.

Recipe: Old Bay Bloody Mary's
Makes 2 drinks

For the drink:
4 oz. vodka
16 oz. tomato juice 
1 tbsp. Worcestershire sauce 
Juice of one lemon 
2 tbsp. olive juice 
2 tbsp. horseradish 
1 tsp. hot sauce 
Freshly ground pepper 
1 tsp. Old Bay, plus extra for the rim

For the garnish:
2 stalks of celery 
A few olives
Two lemon slices

What to do: 
Combine all the ingredients—minus the vodka—in a pitcher. Taste and adjust seasoning to preference.

Run a lemon along the rims of each glass. Then dip each rim in a dish filled with Old Bay seasoning. 

Fill glasses with ice, pour 2 oz of vodka in each, and finish with the Bloody Mary mix. Garnish with lemon slice, olives and celery.