David Welch's Red Boat Bloody Mary

Name: David Welch's Red Boat Bloody Mary
Yield: Makes 1 batch
Ingredients: 20 ounces tomato juice; 2.5 ounces lime juice; 1 ounce Red Boat fish sauce; 1/4 teaspoon salt; 1 tablespoon horseradish (heaping); 1/4 ounce olive juice; 1 teaspoon Tabasco sauce; 1 1/2 ounces vodka

By Jenn Louis

November 13, 2013

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David Welch's Red Boat Bloody Mary — 1 of 2 Photo by James Ransom

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Author Notes: Chef Jenn Louis of Lincoln in Portland, OR brings this recipe from her husband, cocktail master David Welch that elevates the ordinary Bloody Mary into something new with the help of a dose of fish sauce. —Jenn Louis

Makes: 1 batch

20 ounces tomato juice
2.5 ounces lime juice
1 ounce Red Boat fish sauce
1/4 teaspoon salt
1 tablespoon horseradish (heaping)
1/4 ounce olive juice
1 teaspoon Tabasco sauce
1 1/2 ounces vodka

Combine the first 7 ingredients together to make a mix. Measure out 4 ounces of that mix and combine it with the vodka in an ice filled cocktail shaker and shake for 30 seconds. Strain into an ice filled pint glass with a salted rim. Garnish with anything pickled.