A virgin Bloody Mary is great for summer barbecues or when you just want a low carb drink. Because it uses tomato juice instead of fruit juice you end up drinking your vegetables instead of a bunch of sugar! This recipe is for the kiddie version of the drink, but if you want to make it for grown-ups, just add an ounce of vodka at the same time as the ice.
Check your tomato juice to make sure that it doesn’t have any added fruit juices, sugar, or corn syrup – some vegetable juice blends can be especially bad for having added sugars creeping around in the ingredient list.
Making a good Bloody Mary is an involved process. To get it just right you’ll need to coat the rim of the glass with celery salt and use a generous amount of ice. Most importantly, you’ll need to select the proper garnish. A spear of pickled asparagus or a long pickled bean are my favourite choices, but if you can’t find either of those a stalk of celery will do. Try to find one that still has some of the leaves attached.
Ok, I need to fess up. This Bloody Mary recipe is actually a modified version of my favourite Caesar recipe, but I didn’t publish the Caesar recipe because I didn’t think the world was ready for Clamato juice. Clamato juice, in case you don’t know, is a refreshing blend of tomato juice and, well, clam juice (yes clam juice is a thing), which tastes a lot better than it sounds. If your feeling brave or want to just be an honorary Canadian for a day, special order in some Clamato juice and give it a try!
A virgin bloody Mary is a spicy low carb drink that is great for a summer barbecue or whenever you want to drink your veggies.
- 1 lime wedge
- celery salt
- 4 dashes Worcestershire sauce
- 3 dashes Tabasco sauce
- 1 stem pickled asparagus (or a pickled bean or a celery stalk)
- 1 cup tomato juice
Put a few tablespoon of celery salt onto a plate.
Rub a lime wedge around the rim of a tall cocktail glass.
Turn the glass upside-down and put the wet rim of the glass in the celery salt, turning it so that the celery salt evenly coats the rim of the glass.
Fill the cocktail glass rimmed with celery salt ¾ full of ice.
Fill the glass with tomato juice (about 1 cup), leaving about half an inch so at the top so you have room to stir.
Add 4 dashes of worchestershire sauce and 3 dashes (or to taste) of tabasco sauce and stir. The tabasco sauce adds a lot of heat so go easy on it if you don't like it hot.
Sprinkle a pinch of celery salt on top of the ice and garnish with a pickled bean, stem of pickled asparagus, or a celery stalk.