Traditional Balsamic Bloody Mary

A bold twist on the classic brunch cocktail, this Traditional Balsamic Bloody Mary uses a balsamic reduction for depth and richness. Perfectly tangy, spicy, and savory, it’s ideal for brunch gatherings or holiday mornings.

Servings

• Makes 6 drinks

Ingredients

• ½ cup Paducah Olive Oil’s Traditional Balsamic Vinegar

• 1 (46 oz) can tomato juice (about 6 cups)

• Juice of 1 large lime

• 3 tsp prepared horseradish

• ¾ tsp Worcestershire sauce

• ½ tsp celery salt

• 1 ½ tsp hot sauce (adjust to taste)

• 3 large celery stalks, chopped

• 1 ½ cups vodka

• Ice

For Garnish:

• Lime wedges

• Celery stalks

• Olives

Instructions

1. Reduce the balsamic:
   In a small saucepan, simmer balsamic vinegar over medium-low heat until reduced to ¼ cup (about 5 minutes).

2. Mix the base:
   In a large pitcher, combine 2 tablespoons of the reduced balsamic, tomato juice, lime juice, horseradish, Worcestershire sauce, celery salt, and hot sauce.

3. Blend the celery:
   Pulse chopped celery in a food processor until coarsely ground. Add about 1 cup of the tomato mixture and puree until smooth. Stir this back into the pitcher with the rest of the mix.

4. Assemble the drinks:
   Fill glasses with ice. Add ¼ cup vodka to each glass, then top with the bloody mary mix. Drizzle with remaining balsamic reduction and garnish with lime wedges, celery stalks, and olives.