If you saw Doc’s Bloody Mary blog today, you’ll know why I was inspired to write this one. The Bloody Marys in the video are a little extreme. When it comes to a Bloody Mary, I’m a traditionalist. Well, kind-of. I like a pretty plain Bloody Mary. Also… how many times can I type Bloody Mary in this post?
Before I tell you my recipe, I have to preface this by saying I LOVE olives: Kalamata, Cerignola, Picholine, canned black olives; I’m pretty much an olive snob. I’ll eat any olive you put in front of me. But I especially love Spanish Manzanilla green olives, the kind you find in the jar at the super market. I used to eat a whole jar by myself in one sitting. I could still do it, but I’, not 20 anymore, and I now realize how much sodium is in an entire jar of green olives, so I stopped doing that. Mostly.
I also use Clamato because some Bloody Mary mixes are too spicy for me. They do make a spicy Clamato flavor if you prefer the spice, or you can throw some hot sauce or horseradish in there for a kick.
Anyway, I took my love for olives and combined it with my love for a good Bloody Mary (that’s 7 times). I call it a Dirty Bloody Mary, because it’s like a Dirty Martini.
- Ice (1/2 of a 16 oz glass)
- 2.5 oz Gorget Vodka
- 2 oz olive juice
- Clamato juice (fill to the top of a 16 oz glass)
- olives as a garnish, or throw in as many as you want!
- celery or other Bloody Mary fixins’