Raise a Glass (or Copper Mug) to the Winning Bloody Mary

Here's how to mix up a 'Bloody Mule,' the concoction that nabbed first place at the Bloody Mary Smackdown during Park City Magazine's inaugural Brunch at Altitude.

By Park City Magazine Staff December 8, 2018 Published in the Winter/Spring 2018-19 issue of Park City Magazine

Anna Turner, formerly of the Eating Establishment, edged out the competition at the inaugural Bloody Mary Smackdown (during Park City Magazine’s Brunch at Altitude) with this Bloody Mule recipe:

1.5 oz vodka
3/4 oz fresh ginger juice
3/4 oz fresh lime juice
3 oz house Bloody Mary mix*
4 cucumber wheels, muddled

Rolled and served in chilled copper mug

*To mimic the Eating Establishment’s house mix, use V8 as the base, add a little Tabasco, fresh lime, lemon, horseradish, Worcestershire sauce, pickle juice, salt, pepper, celery salt, and the EE’s unique additions: Grey Poupon mustard and garlic.

Filed under

Recipes, Cocktails, Bloody Mary, The Eating Establishment, Alcohol