Boston Bloody Mary
This bloody mary is based on one served at the restaurant Eastern Standard in Boston, Massachusetts.
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Credit: Michael Kraus
4 oz. tomato juice
2 tsp. fresh lemon juice
1⁄8 tsp. celery salt
Prepared horseradish, to taste
Worcestershire, to taste
Tabasco, to taste
Kosher salt and freshly
ground black pepper, to taste
2 oz. vodka
2 freshly shucked oysters with their juice
2 green olives, for garnish
Celery stalk, for garnish
1. In a mixing glass, combine the tomato juice, lemon juice, and celery salt and season with horseradish, Worcestershire, Tabasco, salt, and pepper; refrigerate until chilled.
2. Fill an old-fashioned glass with ice. Pour in the chilled tomato juice mixture and the vodka. Add oysters and their juice; stir. Garnish with olives and celery.
MAKES 1 COCKTAIL
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