Bone Broth Bloody Mary

After the Savannah Marathon we went out for lunch at a The Public, and had, for many reasons including the fact that I had just finished running 26.2 miles, one of the best meals ever. I spent the better part of the marathon fantasizing about the hamburger I was going to eat and it absolutely stood up to muster; it was delicious. But the start of the show, truly, was the Bloody Mary. When I ordered it the waiter asked me “you’re not a vegetarian, are you?” which is probably the best question I’ve ever been asked after ordering a cocktail. I knew in that moment that I was going to have a love thing with this Bloody Mary, and I was right.

The special ingredient in the Bloody Mary at The Public that makes it so fantastic is not bacon or even bacon infused vodka, it’s bone broth. They start their cocktail with a hearty beef stock and it makes all the difference. This Bloody Mary made enough of a mark on me that I decided to try it at home, so after putting together a big pot of bone broth I whipped up a batch of hearty, rich, tangy, filling Bloody Marys. Perfect for brunch. Perfect for the back porch. Perfect for after a marathon. Perfect for after a nap.

Bone Broth Bloody Mary

Inspired by one delicious meal at The Public
makes 1 pitcher, serves 6

1 can whole peeled tomatoes

5 cloves garlic, peeled

3 tbsp horseradish

1 tbsp Worchestershire sauce

1 tsp salt

1 tsp celery seed

1 tsp Old Bay

1 tsp garlic powder

1 tsp mustard powder

1 cup bone broth

2 tbsp Tabasco

Juice of 2 lemons

1 1/2 cups vodka

2 cups tomato juice

Pickled carrots for garnish

In a blender combine tomatoes and juices, garlic, horseradish, Worchestershire, spices, Tabasco, and bone broth. Blend until smooth. Taste and adjust seasoning as desired. Combine in a pitcher with lemon juice, vodka, and tomato juice. Stir well. Serve over ice with pickled carrots, okra, or green beans for garnish.