This is my Wisconsin version of a classic Bloody Mary drink. On special occasions, garnish with skewered bite-sized pieces of Wisconsin Cheddar, Monterey Jack, pepperoni, salami, green olives, or cocktail shrimp. Best when consumed before noon.
Ingredients
- ice cubes: 4 piece
- jigger vodka: 1 piece (1.5 fluid ounce)
- pimento-stuffed green olives: 3 piece
- brine from olive jar: 1 Tbsp
- celery salt: 0.5 tsp (for garnish)
- ground black pepper: 0.5 tsp
- dashes Worcestershire sauce: 3 piece
- dashes hot pepper sauce (e.g. Texas Pete's): 3 piece
- tomato and clam juice cocktail: 1 cup
- stalk celery, with leaves: 1 piece
Metric Conversion
Stages of cooking
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Fill a large tumbler with ice cubes. Pour in vodka, then add olives and brine. Season with celery salt, pepper, Worcestershire sauce, and hot pepper sauce. Top with tomato and clam juice cocktail. Stir with celery stalk and leave in as a garnish. Sprinkle with additional celery salt before serving.
