Ingredients
- ¼ cup brine (from the jar)
- ¾ cup tomato juice (divided)
- 1/3 cup vodka
- 1 tbsp Horseradish
- 2 tsp Worcestershire Sauce
- 5-7 shakes HotBox Philly Habanero Hot Sauce
- Freshly ground black pepper
- Garnish
- Extra pickles
- Celery stalks
- Lemon or lime wedges
This isn’t just a cocktail, it's a punchy pickle snack too! We took the classic Bloody Mary and gave it a twist: a jar of dill pickle coins swimming in tomato juice, vodka, horseradish, and hot sauce. The result? Pickles that taste like your favorite brunch cocktail and a cocktail that tastes like your favorite snack.
It’s tangy, spicy, and a little over the top — just the way we like it. Whether you’re posting up at a tailgate, hosting brunch with friends, or just feeling like your celery stick needs backup, this recipe brings the party straight to your glass (and your pickle jar).
Recipe Instructions:
- Drain the brine from the pickle jar into a separate glass, keeping the pickle coins inside.
- Add ½ cup tomato juice (reserve the other ¼ cup), horseradish, Worcestershire, hot sauce, ¼ cup reserved pickle brine, and a few grinds of black pepper to the jar.
- Screw on the lid and gently shake — a little cocktail shaker moment for your pickle jar.
- Refrigerate at least 24 hours (up to 1 week) to let the pickles soak up all that Bloody Mary flavor.
- To serve as a cocktail: rub a lemon or lime wedge around the rim of a tall glass, then dip into the Natural Blonde Bloody Mary Rimmer. Pour the liquid from the pickle jar into the glass, top with the reserved tomato juice, and load it up with garnishes.
- To snack: skip the glass and dive right into those brine-soaked coins straight from the jar.
