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