This balsamic bloody mary is a new twist on a classic cocktail–spicy, sweet, and totally addictive. Make them for your next brunch!
Last weekend, my friend Meghan, who was over for brunch said, “I feel like a bloody mary is the only cocktail you can drink while pregnant and still feel like you’re part of the celebration.”
If you know me, or read my blog often, you know I am obsessed with make-ahead cooking. This goes double for brunch. I like to have everything done the night before, so all I have to worry about in the morning is making coffee. These balsamic bloody marys are perfect. You can mix them up a few days in advance. In fact, I think they taste even better after the flavors have had a chance to meld. And trust me–your guests will be so impressed when you hand them a homemade bloody mary with all the fixings. I like celery sticks, olives, and lime wedges, but you can go totally crazy with things like bacon, shrimp, or pickles–when it comes to bloody marys, more is more.
Balsamic Bloody Mary
- 1/2 cup balsamic vinegar
- 1 can tomato juice 46-ounce, about 6 cups
- Juice of one large lime
- 3 teaspoons horseradish
- 3/4 teaspoon Worcestershire sauce
- 1/2 teaspoon celery salt
- 1 1/2 teaspoons hot sauce I like Tabasco
- 3 large stalks celery chopped
- 1 1/2 cups vodka
- Lime wedges celery stalks, and olives, to garnish
In a small saucepan, simmer the balsamic vinegar over medium-low heat until it has reduced to 1/4 cup, about 5 minutes.
In a large pitcher, combine 2 tablespoons of the reduced balsamic vinegar, tomato juice, lime juice, horseradish, Worcestershire sauce, celery salt, and hot sauce.
Place the chopped celery stalks in a food processor and pulse until coarsely ground. Add about 1 cup of the tomato mixture and process until pureed. Pour the celery mixture back into the pitcher with the rest of the tomato juice mixture.
To make each drink, fill a glass with ice. Add 1/4 cup of vodka and top with the bloody mary mix. Drizzle with a little of the remaining balsamic vinegar. Garnish with a lime wedge, celery stalk, and olives.