Bloody Mary Recipe for Mother's Day
Servings: 1
Ingredients
Pickled Asparagus:
- 8-10 asparagus spears or as many as fit into the jar
- Mason jar
- 1 cups apple cider vinegar
- 1 cups water
- 2 tablespoons pickling spice
- 1 teaspoon fresh dill
- 2 cloves garlic
Bloody Mary:
- Old Bay Seasoning
- 2 oz Vodka
- 2-3 cherry tomatoes
- 1/2 jalapeño pepper sliced
- 1/2 teaspoon dried dill
- 1/2 teaspoon ground pepper
- 1/2 teaspoon celery salt
- 2 dashes Worcestershire sauce
- 2 dashes Tabasco Sauce
- 1/2 ounces of the pickle juice from the asparagus.
- 1/4 lemon juiced
- 4 oz Tomato juice
- Celery Stalk
- Fresh Ice
- 2-3 Pickled Asparagus Spears
Instructions
Pickled Asparagus:
- Trim woody bottoms of asparagus and make sure it will fit into the height of the jar.
- Add Apple Cider Vinegar, Water, Pickling Spice and asparagus to small saucepan and bring to a quick boil for 1-2 minutes.
- Remove from heat.
- Put dill and asparagus into jar and pour pickling liquid over asparagus.
- Put on lid tightly and let cool on your counter.
- Refrigerate for a few days before serving.
- Pickled asparagus will keep in refrigerator for a few weeks.
Bloody Mary:
- Add tomatoes and jalapeño to martini shaker and smash and muddle.
- Add Dill, Pepper, Salt, Vodka, Worcestershire, Tobasco, Pickle Juice (from asparagus) and Tomato juice to a shaker and shake gently.
- Fill High ball with Ice and pour tomato juice mix over top.
- Garnish with a sprinkle of Old Bay Seasoning, Celery Spear, Asparagus Spears