Virgin Bloody Mary

a non-alcoholic Bloody Mary with olives, tomatoes, cheese and celery on top

Susannah Brinkley Henry

This Virgin Bloody Mary is the perfect mocktail for brunch and game day. It can be made three ways, each without alcohol and just as tasty as the real thing.

Course Non-Alcoholic Drink

Cuisine American

Prep Time 5

Total Time 5

Servings drink

Calories 98kcal

Author Susannah Brinkley Henry

Ingredients

Bloody Mary salt for rim
2 ounces zero-proof spirit OR brine from olives or pickles optional
4 ounces tomato juice
½ ounce lemon juice
½ teaspoon Worcestershire sauce
2 to 4 dashes hot sauce to taste
½ teaspoon horseradish
½ teaspoon celery salt
½ teaspoon sea salt
¼ teaspoon black pepper
garnishes such as a celery stick olives and bacon

Instructions

Place Bloody Mary rim salt on a plate. Rub a lime wedge around the edge of a Collins or Highball glass. Roll the rim of the glasses in the salt to coat the rim. Add ice cubes to the glass.
To a cocktail shaker filled with ice, add your vodka alternative. You can use a zero-proof spirit, pickle juice, olive brine or skip this step entirely.
Then add lemon juice, Worcestershire sauce, hot sauce, celery salt, sea salt, black pepper and horseradish.
Shake well and pour into the prepared glass. Embellish with your favorite garnishes.

Notes

See article above for garnish ideas and variations on the Bloody Mary.

Nutrition

Find more recipes at feastandwest.com