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Bunny-Mary bar
As for beverages, a self-serve drink bar inherently makes sense for a brunch spread, since the concept is in line with the help-your-self theme.
YIELDS
3
TO
4
Ingredients
- 32 ounces carrot juice
- 8 ounces vodka
- 6 ounces pickle juice or olive brine
- 0.5 ounces lemon juice
- 5 dashes Worcestershire sauce
- 3 teaspoons bloody Mary rim salt (+ more for rimming)
- 2 teaspoons black pepper
- 1 1/2 teaspoons garlic powder
- 2 teaspoons ground ginger
- 2 teaspoons horseradish
- Hot sauce, to taste
Directions
- Add carrot juice, vodka, pickle juice or olive brine, lemon juice, Worcestershire sauce, black pepper, garlic powder, ground ginger, and horseradish in a pitcher and stir until well combined.
- Taking a pint glass dip the lip in water. Then tip the rim of the glass onto a plate of Bloody Mary Salt to coat the entire rim.
- Fill the pint glass to the top with ice and pour your Bunny Mary over the ice.
- Garnish as desired with pickled vegetables, celery, or tomatoes. Enjoy!
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