Bloody marys are my favorite brunch cocktail. I’ve even been known to order them sans-alcohol, if I’m not in the mood to imbibe. While some people drink the savory, spicy cocktail for the supposed hangover remedy, I’m all in on the flavor.
While I love the flavor of horseradish, the one part of bloody marys I don’t care much for is the texture of prepared horseradish in my cocktail. I solve this by blending some of the tomato juice (I like the clean flavor of Sacramento brand ) with the horseradish until smooth. From there, it’s just about picking my garnishes. I will happily accept any and all bloody mary garnishes—and trust me, there are many wild ones out there—but I love the classic leafy, tender celery heart and a few pimento olives.
