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Home » Cocktails » Best Bloody Mary with Pickled Asparagus, Recipe from a Bartender

Best Bloody Mary with Pickled Asparagus, Recipe from a Bartender

September 27, 2013 by Angela Roberts 26 Comments

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Best Bloody Mary with PIckled Asparagus 2 by Angela Roberts

What makes a Bloody Mary best? They need to taste like food and jump a little. I got this recipe from a very sharp bartender who knew how to balance the briny,  salty, spicy elements with just enough citrus  to pull it all together.

Bloody Mary’s are most often enjoyed in the day time, maybe even the early morning.   Some years ago, Jason, the bartender at the lobby bar at the Sir Francis Drake Hotel helped  me to pass some rainy day time, while I was waiting for Mr. ST to return from his conference. We both just happen to have events that took us from Nashville to San Francisco on the exact same weekend, and I sat at the lobby bar waiting for him on a Sunday afternoon. I was intrigued that he wasn’t using a Bloody Mary mix. I watched him muddle together the tomato and jalapeno, add in real tomato juice, and horseradish, Tabasco and lemon, and I knew I had to have one. He was nice enough to make me second one, slowly showing me his step by step method. Then he wrote it all down for me.

Somehow I’ve managed to hold onto that paper for the past three years, and I’m finally sharing it today.

Best Bloody Mary with Pickled Asparagus by Angela Roberts

I don’t can food, and I rarely make anything pickled, but in recent years I’m discovering that pickling is a hot new trend and you don’t have to can the old fashioned way if you are going to eat the pickled food in the next few weeks.

I tend to like pickles a lot, especially if they are spicy, so I threw a good dash of cayenne pepper in the mix. I think this garnish is especially nice for a Bloody Mary and not everyone likes the typical celery.

Pickling Asparagus by Angela Roberts

The asparagus in this recipe makes a great appetizer, as well as a drink garnish. I used an interesting pickling spice that has cinnamon, mustard seed, dill seed and tumeric among other things, but any pickling spice will do.

The result is a very flavorful Bloody Mary. I was so excited to make this, I went and bought a muddler, which is used to muddle the  jalapenos and tomatoes.

Tell me, have you ever asked a bartender or a server for a  special recipe? Do you feel awkward doing that?

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5 from 1 vote

Sir Francis Drake Hotel Bar Bloody Mary by Jason

Lucky enough to snatch the recipe for the best Bloody Mary from San Franciso's Sir Francis Drake Hotel Lobby Bar, starting with a key ingredient, olive juice.
Course: Cocktails
Cuisine: American
Servings: 1
Author: Angela Roberts

Ingredients

  • 3-4 grape tomatoes
  • 3-4 slices jalapeno
  • 1/2 teaspoon horseradish
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 2-3 dashes of Tabasco sauce
  • juice of 1/2 lemon
  • 2 oz. vodka
  • 2 oz. tomato juice
  • FOR GARNISH
  • 1 olive
  • 1 grape tomato
  • squeeze lime
  • celery stick
  • pickled asparagus optional

Pickled Asparagus

  • 10 asparagus spears or as many as fit into the jar
  • 2 pint mason jar
  • 2 cups apple cider vinegar
  • 2 cups water
  • 2 tablespoons pickling spice
  • 1 teaspoon dill seed or fresh dill
  • 2 teaspoons pepper corns
  • 1/8 teaspoon cayenne pepper
  • 2 cloves garlic

Instructions

  • Muddle the grape tomatoes and jalapeno and add ice.
  • Add horseradish, pepper, salt, Tabasco sauce, lemon juice, vodka, tomato juice.
  • Shake.
  • Pour in pint glass, garnish as desired with garnishes

Pickled Asparagus

  • Trim woody bottoms of asparagus and make sure it will fit into the height of the jar.
  • Blanch asparagus in boiling water for one minute.
  • Remove to ice bath
  • Bring vinegar and water, pickling spice to a boil. Boil for two minutes
  • Put asparagus into jar and pour pickling liquid over asparagus.Add remaining ingredients. Give a good shake.
  • Cool. Put on lid tightly and refrigerate for a few days before serving.
  • Pickled asparagus will keep in refrigerator for a few weeks.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

 

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Filed Under: Cocktails, Smoothies Tagged With: asparagus, cayenne pepper, cider vinegar, dill, grape tomatoes, horseradish, jalapeno, lemon juice, Tabasco Sauce, tomato juice, vodka

« Saffire Restaurant, Still Good Elevated Southern Food
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Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Jamie says

    April 10, 2015 at 11:19 am

    Omg this is awesome! Been a fan of Bloody Marys for a long time. You should try that one called LAVA (www.lavabmm.com). It’s the best bloody mary mix, I think, since it tastes really good, not to mention, it uses whole non-gmo San Marzano tomatoes and is gluten free. =)

    Reply
  2. Jenn and Seth says

    October 12, 2013 at 9:45 am

    what a fabulous drink! it sounds extremely flavorful and delicious, and the pickled asparagus is an inspired touch!

    Reply
  3. Teresa, foodonfifth says

    October 5, 2013 at 3:43 pm

    You know I do not ever ask as bartender for a recipe due to the fact that I am always conjuring up some cocktail creation on my own, but this looks really fabulous Angela. Thanks for sharing.

    Reply
  4. Erica says

    October 4, 2013 at 3:30 pm

    I would love to try this one! It looks and sounds amazing!I am going to make it this weekend!

    Reply
  5. Lisa Mays says

    October 3, 2013 at 12:24 pm

    I love Bloody Mary’s! Can’t wait to try this recipe!

    Reply
  6. La Diva Cucina says

    October 2, 2013 at 4:53 pm

    As a bartender, I’m always curious to see how others make classic drinks. This one looks like it’s the bomb, and I’ve already printed it up to try on the weekend! Funny thing, when I was in Traverse City Michigan at some old school bar/restaurant, I ordered a Bloody Mary and it came with the most unusual garnish. I couldn’t tell what the hell it was! It ended up being a pickled Brussels sprout! So, there you go! Bet the pickled asparagus was lovely in this!

    Reply
  7. Lori Lynn says

    October 2, 2013 at 8:36 am

    Hi Angela – pickled asparagus makes such an elegant garnish for your hand-crafted bloody mary. This is really fabulous. Excellent addition to the CCC pickle event.
    Lori Lynn

    Reply
    • angela says

      October 2, 2013 at 8:57 am

      Thanks Lori
      Oh I like that word “hand crafted.”

      Reply
  8. Norma - Platanos, Mangoes and Me! says

    October 1, 2013 at 8:25 am

    5 stars
    I am dying to try this…I have a Brunch that I do every December for my husband’s friends and this will be the signature drink…Thanks Angela and again Happy Birthday!

    Reply
  9. deana says

    September 30, 2013 at 8:11 pm

    Fabulous drink. I love it when I have private times with bartenders who tell stories and share secrets — especially when they involve great recipes. Never would have thought to add asparagus to a bloody mary… smashing idea.

    Reply
  10. Victoria says

    September 30, 2013 at 3:05 pm

    Wow, I’m so impressed by this! I love that it’s completely fresh and the ingredients are simply muddled together. The pickled asparagus garnish is also quite stunning and an awesome addition!

    Reply
    • angela says

      September 30, 2013 at 3:23 pm

      Thanks Victoria. It was a fun drink to make.

      Reply
  11. Joan Nova says

    September 30, 2013 at 2:34 pm

    Gorgeous — and a great idea to pickle asparagus as a garnish.

    Reply
  12. Kirsten Leah says

    September 30, 2013 at 5:23 am

    Whaaaat?! Nu-uh. That’s fantastic!

    Reply
  13. Evelyne@cheapethniceatz says

    September 27, 2013 at 10:56 am

    Asparagus was a great pickling choice and way better than a celery stick. What a cocktail recipe.

    Reply
    • angela says

      September 27, 2013 at 7:44 pm

      THanks Eveylyne,
      I thought it should be a little different

      Reply
  14. Leah | So, How's It Taste? says

    September 27, 2013 at 10:27 am

    Oh wow, that really does sound like the best bloody mary ever. Going to have to make this one. I’m a celery hater, so I love the pickled asparagus touch!

    Reply
    • angela says

      September 27, 2013 at 10:52 am

      Thanks, Leah.
      I like celery myself, but I know that it’s like cilantro. Love or hate it.

      Reply
  15. Shannon says

    September 27, 2013 at 8:50 am

    not a huge fan of bloody mary’s, but pickled asparagus is definitely getting the wheels turning- i want to try that!

    Reply
    • angela says

      September 27, 2013 at 9:02 am

      Shannon, I did it for fun, but it’s a great snack, especially around 4:00 when I need something to eat but don’t want to eat anything fattening.

      Reply

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