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Samhain 2009

Dicey Garber (photo)


Sometimes, we AntiCrafters do things just to prove to ourselves that we can do it better than anybody else. I wanted to make the best Bloody Mary ever, so I did. Now you can, too.

by Dicey Garber

Suggested Reading

Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar. Featuring the Original Formulae for 100 Classic American Drinks and a Selection of New Drinks Contributed in His Honor by the Leading Mixologists of Our Time
by David Wondrich


Bottle Short of a Six Pack
Click here for definitions of difficulty levels.


Full page recipe (pdf format)
3x5 card recipe (pdf format)

Pickle Ingredients

U.S. Metric Ingredient
3 garlic cloves, peeled and sliced lengthwise
1 Tbsp 3 g dill, dried
1 c and 3 Tbsp 236ml and 44 ml vodka, divided
2 Tbsp 36 g coarse salt
1 lb .45 kg fresh green beans, as long and straight as you can find, cleaned and ends trimmed
1/2 c 118 ml water
1/2 c 118 ml white vinegar
1/2 c 118 ml white wine vinegar

Bloody Mary Ingredients

U.S. Metric Ingredient
7 oz 200 g fresh tomatoes, processed with an immersion blender or food processor until no chunks remain
1/4 tsp 1.2 ml Worcestershire sauce
1/4 tsp 1.2 g horseradish, ground, packed firmly
1/2 tsp 5 g salt
1/4 tsp 1.2 ml fresh lemon juice
1/4 tsp 1.2 ml Tabasco® chipotle sauce
garnish lemon, cut into wedges
garnish green bean pickles

You Will Also Need

  • one 1-quart canning jar, with lid and ring

Chef/Bartender's Notes

NB: shot sizes vary internationally, so we will use ounces and milliliters. In the U.S., a shot equals 1.5 ounces.

This recipe makes 1 quart of pickles. Each Bloody Mary is mixed in the glass so you can make as many as you like.

The AntiCraft assumes any well stocked kitchen and bar to have certain things on hand. (Click for our basic kitchen items list) and click for our basic bar accoutrements list)


Make the Pickles:

Put garlic, dill, 3 Tbsp vodka, and salt in the canning jar. Next, stack the beans in neatly, lining them up lengthwise. In a saucepan, heat remaining vodka and vinegars just to boiling. Pour vodka-vinegar mix into the jar and close with lid and ring. Refrigerate for 8 hours or more before using.

Make the Drink:

click image to enlarge

Pour tomatoes into a large highball glass. Add remaining ingredients one at a time, stirring gently between each one. Garnish with a lemon wedge and 2 or 3 pickled green beans.


Creative Commons License contact Dicey: legal info


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