Salt, Time, Smoke

The Perfect Bloody Mary

You wake up late, your eyes are blurry and your head feels like you spent the evening prior at Rammstein concert. Getting up your stomach turns in protest. Hazy memories rush in. You recall tequila shots at 2:00am sounding like a good idea at the time.

You’re in misery and you want relief. This is why we have the Bloody Mary. Is it because tomato juice is packed with vitamins and nutrients? I guess…. but it doesn’t cure your hangover. It only delays it. So it’s like a snooze button for your hangover! Why face now what we can put off ’til later? As we all know the only true cure for a hangover is a complete brunch at the Slagles’.

Anyone who has had cocktails in my home knows I take them very seriously. If prepared with a little extra care your cocktails will reward you with outstanding results. I am often asked if you need to use an expensive spirit to make a good cocktail. The answer is no, but you do have to use a high quality spirit. Use cheap distillates and you should expect more of the above scenario. For Bloody Marys I like to use a good vodka that has some body and character. My two top choices are Stoli and Russian Standard.

As always, I encourage you to take this recipe as a guide and make it your own. Put away the measuring cups and tweak it to your liking.

Jeremy’s Bloody Mary

1 3/4 oz good vodka

3 oz tomato juice

1 tsp Worcestershire sauce

1/2 tsp prepared horseradish

juice of 1/4 lemon

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp celery salt

salt and fresh cracked black pepper

several dashes Tabasco

for the garnish

sea salt

Korean chili powder

1/2 cornichon

1 green olive

1 pickled pepper

lemon wedge

Prepare your glass by rubbing a lemon around the rim and rolling the rim of the glass in a mixture of sea salt and chili powder. Mix all of the ingredients for the cocktail and mix well with a bar spoon. Crack a little extra black pepper to float on top. Add lots of ice and stir again to chill. Garnish witha lemon wedge and a skewer of cornichon, pepper and olive.


  1. I love me a good bloody mary…this sounds awesome with the Korean chili powder and all…yum! Brunch here I come :)

    • Thanks Joey, the Korean chili powder was a last minute improvisation since I have a ton of it. I found it to be perfect because it has a flakier consistency than standard chili powder and has a perfect heat level when mixed 1:1 with sea salt.

      Anyway, I have another brunch coming up on the 27th. You should attend! I’ll email you the details.


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