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True Wisconsin Bloody Mary

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“Received online; this is how a lot of the bars in WI make bloody marys. Some also add canned mushrooms, dill pickle spears, and beef sausage sticks.”
READY IN:
5mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

  • 4 ice cubes
  • 1 (1 1/2 fluid ounce) jigger vodka
  • 3 pimento-stuffed green olives
  • 1 tablespoon brine from olive jar
  • 12 teaspoon celery salt
  • 12 teaspoon ground black pepper
  • 3 dashes Worcestershire sauce
  • 3 dashes hot pepper sauce
  • 1 cup tomatoes, and clam juice cocktail
  • 1 stalk celery, with leaves

Directions

  1. Fill a large tumbler with ice cubes. Pour in the vodka, then drop in the olives and the olive brine.
  2. Season with celery salt, pepper, Worcestershire sauce and hot pepper sauce.
  3. Fill the remainder of the glass with tomato and clam juice cocktail.
  4. Stir with the celery stalk and leave it in as a garnish.
  5. Sprinkle with a little bit of celery salt before serving.

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