Barbecue Bloody Mary

Name: Barbecue Bloody Mary
Yield: makes 2 potent drinks
Ingredients: 4 ounces hot-pepper vodka; 8 ounces vegetable juice (we recommend V8); 2 tablespoons Neely’s Barbecue Sauce (page 25); 2 teaspoons prepared horseradish; 1/2 teaspoon celery salt; Dash Worcestershire sauce; Dash hot sauce; 1/2 lemon, juiced, plus a lemon wedge for moistening glasses; Neely’s Barbecue Seasoning (page 22), for garnish; 2 thinly sliced lemon rounds, for garnish; 2 celery stalks from the heart, including leaves, for garnish; Pickled okra, for garnish; Large green olives, for garnish

December 9, 2011

Pat: It’s the last chapter of the book, right? Gina: It is. Pat: Our last chance to use barbecue sauce, right? Gina: Did we use it in the dessert chapter? Pat: I don’t think so. Gina: Well, okay, then. Neely’s Barbecue Sauce and your favorite spicy morning libation are a match made in heaven. Using robust vegetable juice like V8 (in place of tomato juice) helps balance out the flavor of the tangy sauce. To make a Virgin Mary, skip the vodka and add an extra squeeze or two of fresh lemon juice.

Recipe notes

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