Beety Bloody Mary

By Chrissy
April 2, 2015
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Author Notes: Traditional brunch favorite spiked with notes of pickled beets and citrus.Chrissy

Serves: 2

  • 2 cups fresh squeezed tomato juice
  • 1/2 cup orange juice
  • 1/4 cup pickled beet juice
  • 3 tablespoons Worcestershire Sauce
  • 4 tablespoons horseradish
  • 2 tablespoons Cholula hot sauce
  • 4 teaspoons coarsely ground black pepper
  • 3 tablespoons smoked Spanish paprika
  • 6 shots vodka
  • 3 shots Grand Marnier
  • Parsley, to garnish
  • Olives, to garnish
  • Orange wedges, to garnish
  • Pickled beets, to garnish
  • Smoked paprika and black pepper, for the rim
  1. Pour some smoked paprika and coarse black pepper onto a small plate. Rub the juicy side of an orange wedge along the lip of a pint glass. Roll the outer edge of the glass in the paprika and pepper until fully coated. Fill with ice and set aside.
  2. Add the remaining ingredients to a shaker and fill with ice. Shake gently and strain into the prepared glass. Garnish with an orange, olives, picked beets and parsley.

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