Dill Pickle Bloody Mary
Recipe type: Breakfast
Cuisine: American
This bloody mary has a dilly little secret. ?
  • 4 cornichons (mini pickles), plus juice from jar
  • 2 c. tomato juice
  • 8 oz. vodka
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. horseradish
  • 2 tsp. hot sauce (such as Tabasco)
  • Juice of ½ a lemon, plus wedge for rimming
  • Freshly ground black pepper
  • 3 tbsp. kosher salt
  • 1 tbsp. chili powder
  • 2 celery stalks, halved, for garnish
  • 4 stalks dill, for garnish
  • 4 Lemon wedges, for garnish
  1. Fill an ice tray with pickle juice and freeze for 6 hours, or until frozen.
  2. In a large pitcher, combine tomato juice, vodka, Worcestershire, horseradish, hot sauce, lemon juice, and pepper.
  3. On a small plate, stir together salt and chili powder.
  4. Run a lemon wedge around the rim of glasses and dip them in the salt mixture.
  5. Add pickle cubes to the glasses and fill with Bloody Mary mixture.
  6. Garnish with celery, dill, mini pickles, and a lemon wedge.
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/dill-pickle-bloody-mary/