0 Picture
Ingredients
- 1small shallot, finely minced
- 1stalk celery, tough strings peeled
- 1radish, thinly sliced
- Kosher salt and freshly cracked pepper
- 5ounces cold vodka, plus more for topping (Alex likes Stolichnaya)
- 5ounces cold tomato juice
- 1lemon, halved
- 1teaspoon Angostura or Peychaud's bitters
- 2teaspoons creamy horseradish (Alex likes Inglehoffer)
- 3dashes Worcestershire sauce
- 3 drops hot sauce
Details
Servings 2
Preparation time 10mins
Cooking time 10mins
Adapted from foodnetwork.com
Preparation
Step 1
Put the minced shallot in a small strainer and rinse under cold water. (This will remove some of the raw onion flavor and help the shallot retain its crunch.) Pat dry, then transfer to a small bowl and add the celery, radish, and salt and pepper to taste.
Combine the vodka, tomato juice, the juice of one lemon half, the bitters, horseradish, Worcestershire sauce and hot sauce in a small pitcher and stir. Add salt and pepper to taste.
Add some crushed ice to 2 chilled glasses. Don't overload the Bloody Marys with ice so the flavors remain intense, not diluted. Add a hearty spoonful of the shallot mixture, then pour in the tomato juice mixture, filling the glasses almost to the top. Add another spoonful of the shallot mixture. Top each drink with a splash of vodka, like a "floater," and a squeeze of the remaining lemon half. Serve immediately.
Photograph by Stephanie Foley
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