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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.



  • 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


  1. 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.
  2. 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.
  3. Fill the pint glass to the top with ice and pour your Bunny Mary over the ice.
  4. Garnish as desired with pickled vegetables, celery, or tomatoes. Enjoy! 

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