Bloody Mary with Dill Pickle Twist

Ingredients

• 4 tablespoons dill pickle juice
• 1 tablespoon sriracha salt
• 1 tablespoon celery seed
• ½ tablespoon ground black pepper
• 4 cups vegetable juice (such as V8®)
• ¾ cup vodka
• 3 tablespoons freshly squeezed lime juice
• ¼ teaspoon powdered horseradish
• 4 dashes hot pepper sauce (such as Tabasco®), or to taste
• 4 bamboo skewers
• 4 pickled eggs
• 4 pickled okra spears
• 4 dill pickles
• 8 ice cubes
• 4 celery stalks

Ingredient Image

Step 1

Pour some dill pickle juice onto a shallow plate. On another shallow plate, mix together the sriracha salt, celery seed, and black pepper. Take four glasses and dip the rims first into the pickle juice, then into the spice mixture to coat them nicely. Pop the glasses into the fridge or freezer to chill while you prepare the drink.

Step 2

In a large pitcher, combine the remaining pickle juice and spice mix with the vegetable juice, vodka, lime juice, horseradish powder, and hot sauce. Give everything a good stir, then let the mixture sit in the fridge for at least an hour so the flavors can meld.

Step 3

While the mixture is chilling, thread a pickled egg, a pickled okra spear, and a dill pickle onto each bamboo skewer for garnish.

Step 4

When you're ready to serve, add a couple of ice cubes to each rimmed glass, along with one of the loaded skewers and a celery stalk. Give the Bloody Mary mix one last stir, pour it evenly into the glasses, and enjoy right away.