Recipe: Black Bloody Mary
If you want to impress your brunch guests, make this this dark yet flavorful twist on a classic Bloody Mary. We layered unique smoke and charcoal notes on top of familiar celery, dill, and pickle flavors. The color alone is definitely a conversation starter!
- 1 1/2 tsp. Horseradish Powder
- 1/4 cup Tomato Powder
- 3 cups cold water
- 2 1/2 tsp. Cook County Charcoal Seasoning
- 1 1/2 tsp. Cambridge Celery Seasoning
- 1 tsp. Coarse Black Malabar Pepper
- 1/2 tsp. Dill Weed
- 4 Tbsp. Black Dip Barbecue Sauce
- 2 Tbsp. lime juice, plus 4 lime wedges for rimming glasses and garnish
- 3 tsp. pickle juice
- 1 tsp. Tabasco sauce
- 5 dashes Angostura bitters
- salt & pepper to taste
- 1 Tbsp. Hickory Smoked Sea Salt
Mix horseradish powder with 1 tsp. water to form a thick paste. Set aside to allow natural heat to develop. Working with two pitchers, mix tomato powder with cold water in one pitcher and whisk until thoroughly blended. In the same pitcher, whisk in Cook County Charcoal Seasoning, Cambridge Celery Seasoning, pepper, and dill. Add Black Dip, lime juice, pickle juice, Tabasco, and bitters. Stir in reserved horseradish paste. Pour from pitcher to pitcher until thoroughly blended. Add salt & pepper to taste and adjust any other seasonings to taste. Place Hickory Smoked Sea Salt in a small plate. Run a lime wedge around the rim of a glass and dip glass rim in salt to coat. Repeat with 3 more glasses. Fill glasses with ice and pour in Black Bloody Mary mix. Garnish with lime wedges used to rim glasses.
Have fun with the garnish—try pickles, sausage pieces, olives, cherry tomatoes, or hot peppers. For a cocktail, fill glass two-thirds with ice, just less than half way with vodka or gin then top off with Black Bloody Mary mix and stir.