Eat and Drink Bloody mary recipes to celebrate National Bloody Mary Day By Melissa Kravitz firstname.lastname@example.org Updated December 31, 2015 9:00 AM Print Share fbShare Tweet Email Good morning, 2016! And what better way to celebrate the first morning of the new year than with a brunch cocktail? It is Friday, after all. Jan. 1 is National Bloody Mary Day! Celebrate accordingly with these recipes. Stoli Bloody Mary Photo Credit: Stoli Ingredients: 2 oz. Stoli Vodka 4 oz. tomato juice ½ oz. fresh lemon juice ¼ oz. freshly grated horseradish Dash Worcestershire sauce Dash hot sauce Dash salt and pepper Method: Build in an ice-filled highball glass and stir. Garnish with lime, olive and celery. Svedka Bloody Mary Photo Credit: Svedka Ingredients: 1½ parts Svedka vodka 3 parts tomato juice ½ part fresh lemon juice Dash of Worcestershire sauce Dash of hot sauce Pinch of salt Method: Build the ingredients in a mixing glass filled with ice and "roll" from one cup to another until cold and mixed. Pour into a tall glass and garnish with cherry tomatoes and grated black pepper. Yellow is the New Black Bloody Mary from Upholstery Store: Food & Wine Photo Credit: Upholstery Store: Food & Wine Ingredients: 6 parts bloody mary mixture* (or about half way) 2 parts basil-infused Tres Agaves Blanco Tequila Crushed red pepper Prosciutto jerky** Fresh basil Mini mozzarella balls (garnish) Method: In a Collins glass, add one large Collins ice cube. Pour in Tres Agaves tequila and top with mixture (allow a ½ inch or so of ice to show on top). Stir to combine them. Garnish the top with 1 piece of basil, 1 piece of prosciutto jerky and mini mozzarella balls (optional). Makes 3 to 4 servings. *Bloody mary mixture: For 1 quart: 5 Large Yellow Heirloom Tomatoes (cut into eighths) 2 lemons (squeezed) 1 tablespoon of salt 1 tablespoon of black peppercorn 1 tablespoon cayenne pepper 1 tablespoon of extra virgin olive oil 1 inch Horseradish (chopped) ½ cup of apple cider vinegar Combine all ingredients except vinegar into mixer. Begin to puree and add in apple vinegar to help thin out the mixture. Once smooth, pour through a chinois strainer and use a rubber spatula to extract all liquid until mixture is dry and sticking to spatula. Can be refrigerated for up to a week. **For prosciutto jerky, place slice in oven at 200 degrees between two pieces of parchment paper and two cooking sheets (to keep flat). Bake for 90 minutes, then pat dry. By Melissa Kravitz email@example.com Share on Facebook Share on Twitter More on this topic Celebrate January food holidays in NYCMake your New Year's resolution to celebrate every food holiday this month. Where to brunch on New Year’s Day in NYCWelcome the first day of 2016 with eggs benny. Unique and cheap bubbly for your NYE toastChampagne, prosecco, cava. You don't have to splurge for great bubbles! Comments We're revamping our Comments section. Learn more and share your input.