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