Bubbly Mary
This recipe is adapted from Audrey Saunders, owner of Pegu Club in New York City. The slightly bubbly riff on the Bloody Mary goes wonderfully with Oysters on the Half Shell with Spicy Vinegar. For expert advice on pairing cocktails with food, click here.
Editor's note: Saunders suggests that you use your favorite Bloody Mary recipe for this drink. In case you don't have one, we've provided one of our best.
Recipe information
Yield
Serves 6
Ingredients
8 ounces tomato juice
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
Tabasco sauce, to taste
Drained bottled horseradish, to taste
Pepper, to taste
Salt, to taste
Oyster liquor, reserved from one dozen oysters (optional)
Good-quality Champagne
Preparation
Stir all ingredients in small pitcher or large bowl and refrigerate until cold, about 1 hour. Add about 2 ounces mixture to 6 Champagne flutes, then add splash oyster liquor to each, if using. Top each flute with 4 ounces Champagne and serve.
