Bartenders at Kincaid’s, Minneapolis, prepared this Bloody Mary in the early 1990’s, advertising this recipe and a recipe for my favorite Marguerita (which can be found here as well) on small cards posted on tables throughout the bar. What makes this recipe different and better than a thousand other Bloody Mary cocktails is that it calls for beef broth and horseradish. Great for a cold, clear winter brunch or football gathering. Recommend that one serves this with a snoot (a small glass) of ice-cold beer.
“Bloody Mary” circa 1991, Kincaid’s Restaurant Minneapolis
makes 1 pitcher
1 (46 oz.) can tomato juice
½ c. Swanson clear beef broth
6 tbsp. fresh squeezed lime juice
½ c. Worchestershire sauce
2 tsp. Kosher salt
1 tsp. course ground pepper
1 tsp. celery salt
1 tsp. dill weed
1 tsp. Tobasco
1 tsp. creamy horseradish
Vodka or Gin to taste
Suggested, optional ways to garnish (or allow your guests to top their own drinks): pickle spear cut in wedges; inner celery stalk with leaves; pickled asparagus; green olive with pimento, square of sharp cheddar, square of strong summer sausage
Combine a first 10 ingredients in a pitcher and stir. Keep Ice cold.
Add a shot of Vodka or Gin to a tall glass, and garnish as drink is ordered, pour to top with Bloody Mary mixture. Serve with tobasco, a pepper grinder and a “snoot” of ice cold beer.
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