This Bloody Mary recipe is a little more complex than others, but the result is really worth it. It needs to sit for at least 8 hours, so plan to make it ahead of time. It's refreshing and is the perfect summer drink to be enjoyed all year round.
Hubs made this for me and it was outstanding. As he always does he used Montreal Steak Seasoning rather than pepper and, knowing my preferences in Bloody Mary's, cut way back on the lemon juice. The pickled pepper juice was a new addition and I liked it - it was an interesting twist. Didn't have cilantro and wouldn't have used it in a Bloody Mary if I had. Hubs just garnished it with my usual celery stick and three gargantuan stuffed green olives! Enjoyed this immensely as I was doing the prep work for our dinner, so that didn't allow for refrigerating it for eight hours! - 01 Feb 2010 (Review from Allrecipes US | Canada)
Awesome! I add a beef stick from the local butcher to each glass. A little protein to help clear the red eyes. - 11 Jan 2011 (Review from Allrecipes US | Canada)
Very refreshing and a perfect balance of flavors. I just made this for a party tomorrow and I can't wait to share it! - 07 Feb 2009 (Review from Allrecipes US | Canada)