Boston Bloody Mary

Name: Boston Bloody Mary
Total time: PT0D0H0M
Yield: makes 1 Cocktail
Ingredients: 4 oz. tomato juice; 2 tsp. fresh lemon juice; 1 ⁄ 8 tsp. celery salt; Prepared horseradish, to taste; Worcestershire, to taste; Tabasco, to taste; Kosher salt and freshly ground black pepper, to taste; 2 oz. vodka; 2 freshly shucked oysters with their juice; 2 green olives, for garnish; Celery stalk, for garnish

Serves
makes 1 Cocktail

MICHAEL KRAUS

This bloody mary is based on one served at the restaurant Eastern Standard in Boston, Massachusetts.

Ingredients

4 oz. tomato juice
2 tsp. fresh lemon juice
¹⁄₈ tsp. celery salt
Prepared horseradish, to taste
Worcestershire, to taste
Tabasco, to taste
Kosher salt and freshly ground black pepper, to taste
2 oz. vodka
2 freshly shucked oysters with their juice
2 green olives, for garnish
Celery stalk, for garnish

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Instructions

Step 1

In a mixing glass, combine the tomato juice, lemon juice, and celery salt and season with horseradish, Worcestershire, Tabasco, salt, and pepper; refrigerate until chilled.

Step 2

Fill an old-fashioned glass with ice. Pour in the chilled tomato juice mixture and the vodka. Add oysters and their juice; stir. Garnish with olives and celery.

In a mixing glass, combine the tomato juice, lemon juice, and celery salt and season with horseradish, Worcestershire, Tabasco, salt, and pepper; refrigerate until chilled.
Fill an old-fashioned glass with ice. Pour in the chilled tomato juice mixture and the vodka. Add oysters and their juice; stir. Garnish with olives and celery.