The Restorative Bloody Mary

Jaquie Rice shares her Bloody Mary recipe.

Few hangover cures are as delicious as the Bloody Mary. Spicy and vegetal (and vaguely healthy, with all that tomato juice), the restorative Bloody Mary has been a morning-after fixture for decades, rarely seen without a plate of eggs.

Rarer still is the cocktail glimpsed after sunset. Unless, that is, you happen to be at The Malt House. Known for its encyclopedic selection of beer and whiskey (about 250 varieties altogether), the tavern is an unlikely destination for Bloody Mary buffs. But bartender Jaquie Rice has a thing for hot sauce. A home brewer, Rice invented her Bloody Mary to drink after beer tastings. “My friends have usually tied one on the night before,” she says. “So in the morning, I’m the Bloody Mary queen.”

No surprise, then, that the secret to her recipe is beer: a glug of porter gives this cocktail a sweet, malty base that takes it from brunch to primetime.


RECIPE: Jaquie's Bloody Mary

3 oz. Referent Horseradish Vodka
8 oz. tomato juice
2 tablespoons horseradish
3 dashes Angostura bitters
2 dashes celery salt
2 tablespoons Frank’s RedHot
1 tablespoon pickle juice
1 teaspoon Worcestershire
About 1 oz. porter, stout or other dark beer
A couple shakes of black pepper

Shake all ingredients in a shaker with ice. Pour into pint glass. Garnish with pickle, garlic-stuffed olive or wedge of lemon or lime.

Recipe courtesy of the Malt House, 2609 E. Washington Ave., 204-6258

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