There’s just something about a bloody mary — the salt, the spice… the vodka. I love it all. I know there’s all kinds of fancy options out there nowadays that have chicken strips or cheeseburgers as the topper, but I’m a fan of the classic version. For me that means 37 pickles and 53 green olives. My mouth is salivating just writing this.
The truth is, this recipe is super basic and easy, but I love a good bloody mary, so I wanted to share my go-to.
I’m a big fan of Zing Zang. I tried it once in college and it had the perfect taste for me. This is important because not all mixes are created equal. Some have much sweeter flavors or are extremely spicy. I like spice, but not over the top. So, anyway, if you like a classic Bloody Mary taste with lots of flavor, but not too much heat, I highly suggest Zing Zang.
You can just drop your olives in or skewer them with a tooth pick. I didn’t have tooth picks so I broke off the end of a kabob stick (desperate times). Then I took my dill pickle spears and dropped them in. I also threw in a celery stalk because I actually really like celery, but if you’re not into it just replace with another pickle. As hard as it is not to eat them right away, I like to wait a few minutes and let them soak up some of the tomato juice and spices. Yum.
Ok, that’s it!! Enjoy, and of course, drink responsibly. 😉
- 1 dill pickle
- green olives
- 1 lime
- 1 stalk
- 1 bottle Zing Zang Bloody Mary Mix
- 1 bottle vodka (whatever variety you prefer)
Fill your cup with ice
Pour a shot (or two) of vodka over ice
Add Zing Zang Bloody Mary Mix to fill glass
Top with lime, olive, celery and lime