I’ve never had a Bloody Mary I really, truly loved. Some are just watery, others too sweet, and some just way, like way, too boozy. On a recent trip to San Diego, I was on a mission — we were staying in the Gaslamp Quarter and went tasting from Cafe 21 to Union Kitchen and Tap and Seersucker – I tried as many as I could handle without toppling over. I Goldilocks-ed it, tasting and testing to find the one and I think I’ve found it in this here Dirty Bloody Mary. It’s more messy than dirty as it doesn’t have olive juice but it does have cracked Castelvetrano olives in it, which I know you’ll dig, because, well, Castelvetranos are the olive even non-olive lovers love. So, it’s a classic Bloody Mary with an olive-y twist and now I can say, I’ve got a Bloody Mary I love and hope you will too.
(not creamed horseradish)
Place olives in the bottom of a cocktail shaker and, using the bottom of a wooden spoon or muddler, smash the olives until they're broken into big pieces. Add remaining ingredients, except celery stalk, then roll the cocktail by pouring it back and forth between the cocktail shaker and a large glass or second cocktail shaker. Pour the drink and ice into a serving glass, garnish with celery and serve.
A lot of people shake Bloody Marys but I just don't agree! Doing that makes it watery and causes it to separate. Instead, if you roll the cocktail (aka pour it back and forth between two glasses) it will be well mixed but not watery.
Photography and food styling by Aida Mollenkamp