The B-E-L-T Bloody MaryPublished on June 29, 2016


  • Photo by: Mark Holleron

  • Photo by: Mark Holleron

  • Photo by: Mark Holleron

  • Photo by: Mark Holleron

The classic Bloody Mary cocktail can double as breakfast, lunch, snack or appetizer with some creative garnish combinations.


1-1/2 oz vodka (optional)
1 tbsp (15 mL) freshly-squeezed lemon juice
1 tsp (5 mL) freshly-grated horseradish (more to taste) 
2 dashes hot sauce (more to taste) 
1 dash Worcestershire Sauce (more to taste)
Tomato juice
1 stalk celery


1 strip cooked bacon
1 hard-boiled egg, halved
1 cherry tomato 
1 leaf romaine or Boston Bibb lettuce


Fill a wide-mouth glass with ice, then add vodka, lemon juice, horseradish, hot sauce, Worcestershire Sauce and tomato juice; add celery and stir lightly.

On lettuce leaf place bacon lengthwise; top with halved hard-boiled egg and tomato; pull lettuce and bacon up around the egg and tomato to envelop. Run skewer through the lettuce, bacon and center of egg and tomato to secure.

Place skewer on glass; serve on small plate with pita bread on the side to turn the garnish into a sandwich.

Korey’s Tip

Have garnishes prepared in advance for easy assembly.

Rim glass with cracked black pepper & coarse sea salt for added flair and flavor.

Korey Kealey

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