Our take on the classic bloody mary uses a rosemary swizzle stick.
Yield: serves 2
- 1 cup tomato juice (we used V8 low-sodium)
- 1 tbsp. fresh-squeezed lemon juice
- 2 oz. chilled vodka
- 4-6 shakes worcestershire sauce
- 4 shakes hot sauce
- fresh cracked black pepper
- pinch Kosher salt
- 2 sprigs rosemary
In a cocktail shaker place the rosemary sprig, fresh lemon juice, and ice. Use a wooden spoon to muddle the rosemary to release the herb’s oils. Set to the side.
In a large glass add the tomato juice, vodka, worcestershire, and hot sauce. Pour over the ice in the shaker, close and give two or three vigorous shakes.
Fill a tall glass with ice, pour the shaker, and finish with a fresh rosemary sprig.
DietsInReview.com original recipe created for the Baker’s Dozen eCookbook
photos by Dana Shultz for DietsInReview.com