Elizabeth’s Red Thai Bloody Mary Mix Recipe
Active Prep: 10 min
- 16 oz. tomato juice
- 3 oz. pickle juice
- 1 oz. olive brine
- 1/2 oz. pickled jalapeño (or other pepper) brine
- 6 shakes of Worcestershire Sauce
- 2 tsp. Red Thai Curry
- 1 tsp. Cantanzaro Herbs Seasoning Salt
- 2 tsp. Mayan Sea Salt
- 1/2 tsp. Horseradish Powder
- 1/2 lime
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Pour tomato juice, pickle juice, olive brine, jalapeño brine, Worcestershire, Cantanzaro Salt, and Red Thai Curry into a cocktail shaker or small pitcher and stir. Add vodka or other spirit of your choice, to taste, if preferred. On a small plate, combine sea salt and horseradish together until the horseradish is stuck to the salt. Take each serving glass and wet the rim with a lime wedge. Squeeze remaining lime juice into cocktail mixture. Dip glass rims into horseradish-salt mixture until covered completely. Fill each glass halfway with ice, top with Bloody Mary mixture, garnish and serve.
Garnish with pickle spears, olives, pickled jalapeño slices or any other brined or pickled delicacies. Or play up the Asian theme and garnish with bok choy, poached shrimp, fresh ginger slices or edamame. For less heat, rim the glass with Cantanzaro Herbs Seasoning Salt instead of the horseradish-salt mixture.
Elizabeth Clark, Savory Spice—South End/Charlotte, NC