This October 31st treat your guests to a bloody Halloween cocktail with tomato juice, horseradish and pickled green beans. Of course, it wouldn’t be a Halloween party without a Bloody Mary. Using the brine from the green beans will give your cocktail a delicious sour flavor and the crunchy texture of the beans or “witches fingers” will force your guests to laugh a little. Kosher pickle spears make an excellent substitute if you can’t find pickled green beans.
Bloody Marys are boldly flavored and this one is particularly spicy so use small tumblers or mini Mason jars to serve them. Your guests will want to slowly sip these cocktails. Serving them in smaller glasses with a single ice cube will ensure that they don’t get too watered down. If you like things spicy add cayenne pepper but it’s perfectly fine to leave it out. Similarly, if you can’t find Old Bay seasoning, use an equivalent mixture of celery salt and finely ground black pepper.
Bloody Mary with Witches Fingers
Makes six 4 oz. cocktails
18 ounces organic tomato juice such as Knudsen’s
6 ounces organic vodka such as Crop
12 picked green beans + ½ cup brine from jar or kosher dill pickle spears
1 lemon, cut in half
2 tablespoons Worcestershire sauce
3 tablespoons prepared white horseradish or make your own
2 tablespoons hot sauce
2 tablespoons Old Bay seasoning
Freshly ground black pepper to taste
1/2 teaspoon cayenne pepper (optional)
In a large pitcher or jar combine the tomato juice, brine, juice from ½ of the lemon, Worcestershire sauce, horseradish, hot sauce, 1 tablespoon Old Bay and a few grinds of fresh pepper.
Slice the other half of the lemon into small wedges. To serve, pour 1 tablespoon of Old Bay onto a small plate. Coat the rim of each serving glass with lemon juice and dip into the old bay.
Add 1 large ice cube and 1 ounce of vodka to each glass. Pour in 3 ounces of the tomato juice mixture, add 2 green beans and a lemon wedge.
Related on Organic Authority
Lemon-Sriracha Bloody Mary
5 Vegetable Cocktails
Photo credit: Ally Jane Grossan