Chef Todd's Bloody Mary

Name: Chef Todd's Bloody Mary
Prep time: 10 min
Total time: 10 min
Yield: 1 Bloody Mary, 1 serving(s)
Ingredients: 2 tablespoons beef stock (see note); 6 dashes Tabasco sauce; 2 pickled garlic cloves, pressed; 2 teaspoons horseradish; 1/4 teaspoon Dijon mustard; 1/4 teaspoon soy sauce; 1/4 teaspoon Worcestershire sauce; 1/2 lime, juiced; 1/2 teaspoon celery salt; 1/2 teaspoon kosher salt; 1 teaspoon cracked pepper; 1/2 cup tomato juice; 3 ounces vodka

Submitted by Normaone

"Chef Todd's real name is Todd Fischer. He is a columnist in the Monterey Herald Newspaper and a chef de cuisine at Sticks at the Inn at Spanish Bay. This recipe was posted in the Monterey Herald 6-01-2011"

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Ready In:: 10mins
Ingredients:: 13
Yields:: 1 Bloody Mary
Serves:: 1

ingredients

2 tablespoons beef stock (see note)
6 dashes Tabasco sauce
2 pickled garlic cloves, pressed
2 teaspoons horseradish
¹⁄₄ teaspoon Dijon mustard
¹⁄₄ teaspoon soy sauce
¹⁄₄ teaspoon Worcestershire sauce
¹⁄₂ lime, juiced
¹⁄₂ teaspoon celery salt
¹⁄₂ teaspoon kosher salt
1 teaspoon cracked pepper
¹⁄₂ cup tomato juice
3 ounces vodka

directions

Shake hard with a glass full of ice and serve in a pint glass rimmed with kosher salt and garnished with a stuffed olive, pepperocini, pickled onion and a kosher pickle spear.
Note: Veal Demi Glace or a mixture of a beef bouillon cube dissolved in water can be substituted for the beef stock.
Also, the horseradish specified in the recipe was Beaver Atomic Horseradish. I was unable to include the name in the list of ingredients.