There are many origin stories for the bloody mary, the combination of tomato juice, vodka and sometimes outlandish garnishes. Regardless of where and when it started, it remains a popular daytime drink—said to ease hangovers and popular among boaters and brunchers.
This month, we join the staff at the dockside bar at Pusser’s Caribbean Grille in Annapolis for a quick tutorial on crafting a true Chesapeake Bay-style bloody.
Chesapeake Bloody Mary
- Dip the rim of a glass in fresh lime juice
- Coat with crab seasoning (we recommend J.O. Spice).
- Add ice and one shot Tito’s Vodka
- Fill with George’s Bloody Mary Mix (available in Mild or Spicy).
- Garnish with a celery stick, lime, pepperoncini and an olive.
