Rhody Bloody Recipe

Rim the glass (optional)

If desired, run the lemon wedge around the rim of a highball or rocks glass and dip the rim into a shallow plate of coarse salt or celery salt. Set glass aside.

Chill glass (optional)

If serving straight up, chill the serving glass in the freezer 10 minutes before making the drink. For on-the-rocks service, fill the serving glass with fresh ice now.

Combine ingredients

In a cocktail shaker, add 2 oz vodka, 5 oz housemade Bloody Mary mix, 1/2 oz fresh lemon juice, 3 dashes Worcestershire sauce, 2 dashes hot sauce, 1 tsp celery salt, and 6 twists freshly cracked black pepper. Add a generous scoop of ice (about 1 cup).

Shake or stir

For a shaken-on-the-rocks style: secure the shaker and shake vigorously for 8–12 seconds until chilled and slightly frothy. For straight-up (served without additional ice): give a short, vigorous shake 8–10 seconds and strain into the chilled glass. For stirred-on-the-rocks (less aeration): stir the mixture in a mixing glass with ice for 20–30 seconds and then strain over fresh ice in the serving glass.

Strain and serve

If serving on the rocks, strain the shaken or stirred mixture into the prepared glass over fresh ice. If serving straight up, double-strain into the chilled glass to remove small ice shards for a cleaner presentation.

Garnish

Garnish with a celery stalk, lemon wedge, and a pickle spear or olive on a pick. Give a final twist of fresh black pepper over the top and, if desired, squeeze the lemon wedge into the drink before dropping it in.