Ingredients:

  • 1 Tbsp Coarse Sea Salt
  • 1 tsp Celery Salt
  • ½ tsp Smoked Paprika
  • 1 lime or lemon wedge (for rim)
  • 12 oz Premium Tomato Juice
  • 3 oz Plain Vodka
  • 3 oz High-Quality Dill Pickle Brine
  • 1 Tbsp Prepared Horseradish
  • 1 tsp Worcestershire Sauce
  • ½ tsp Hot Sauce (e.g., Tabasco)
  • ½ tsp Freshly Ground Black Pepper
  • A pinch of fine salt (to taste)
  • 2 Celery stalks (for garnish)
  • 2 Large Dill Pickles or 4 Mini Gherkins (for garnish)
  • 4-6 Green Olives (pitted, for garnish)
  • 2 Lemon wedges (for garnish)

Instructions:

  1. Prepare the Rim: On a shallow plate, combine the coarse salt, celery salt, and smoked paprika. Run a lemon or lime wedge around the rim of each highball glass. Gently dip the moistened rim into the salt mixture to form an even crust. Set aside.
  2. Mix the Base: In a mixing glass or pitcher, combine the tomato juice, vodka, pickle brine, horseradish, Worcestershire sauce, and hot sauce. Add the black pepper and initial pinch of salt. Stir vigorously for 30–60 seconds until all ingredients are fully incorporated.
  3. Chill (Recommended): Taste the mixture and adjust seasoning as necessary. Place the pitcher in the refrigerator for at least 30 minutes to allow the flavors to deepen and marry.
  4. Build and Garnish: Fill both rimmed glasses completely with fresh ice cubes. Pour the chilled Bloody Brine mixture evenly over the ice. Assemble the garnish by threading olives and pickles onto a skewer. Place a celery stalk in each glass and rest the skewered garnish atop the rim. Serve immediately.