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