Pickled Pig Bloody Mary

Sunday Brunch & Bloody Mary’s go together like PB&J. Some Bloody Mary’s though can lack a depth of flavor and leave you feeling like you’re sipping on chilled condensed tomato soup. The key is starting with a high quality tomato juice, preferably organic with no corn syrup. Pickle juice adds a layer of saltiness and other herbs. Using fresh squeeze citrus juice brings a zest that lightens the flavor. Horseradish & hot sauce bring the heat – adjust to your liking. And how can you not like a crispy piece of prosciutto or bacon with your brunch cocktail?


  • 1 ounce Vodka, per drink. Recommend Dixie Vodka
  • 3 Cups Organic Tomato Juice
  • 1/3 Cup Vlasic Dill Pickle Juice
  • 3 tbsp Fresh Lime Juice
  • 3 tbsp Fresh Lemon Juice
  • 2 tbsp Worcestershire
  • 1 tsp Hot Sauce
  • 1 tbsp Prepared Horseradish
  • 1 tsp Celery Salt
  • 1/4 Ground Peppercorns
  • 1/4 tsp Garlic Salt
  • Crisp Prosciutto or Bacon, for garnish
  • Olives, for garnish
  • Vlasic Dill Pickles, for garnish

In a blender combine the tomato juice, pickle juice, lime juice, lemon juice, horseradish, Worcestershire sauce, and hot sauce and process until smooth. Add the celery salt, pepper and garlic salt to taste and give it one more quick blend. Pour the juice into a glass pitcher and refrigerate until thoroughly chilled, at least 2 hours and up to overnight (cover if overnight). 

When you’re ready to serve, fill each glass with ice and 1 ounce of Vodka of choice (or Gin if you’re my brother-in-law). Pour the Bloody Mary mix into the glass and stir well or mix in a cocktail shaker. Garnish each glass with the crisp prosciutto/bacon, olives & dill pickle. Cheers!

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