The Elevated Craft Team
1
5 minutes
Cocktails
Few cocktails own the brunch table quite like the Bloody Mary. Born nearly a century ago and endlessly reinvented since, the vodka-and-tomato classic has become a savory staple with plenty of room to make it your own.
Our take goes bold and briny with dill pickle juice, Tajín, MSG, Worcestershire, black pepper, and lemon, finished with cornichons, Fresnos, olives, and fresh dill.
Easy to batch and built for a crowd, it’s perfect for lazy Sundays, lively brunches, or a well-earned back-to-school toast once the kids are officially out the door. Pour generously, garnish boldly, and cheers to quieter mornings.
(Originally published 01/30/26)
2 oz. Vodka
6 oz. Tomato Juice
1 ¼ oz. Dill Pickle Juice
¾ oz. Lemon Juice
¼ oz. Worcestershire Sauce
2 barspoons MSG (We used Ac'cent Flavor Enhancer)
1 barspoon Black Pepper
1 barspoon Tajín (Plus additional for the rim)
1–2 Celery Leaves
Rim a chilled Hybrid Pint Glass with Tajín.
Add ice to your Hybrid Cocktail Shaker and measure in all ingredients.
Shake vigorously to combine and strain into the Hybrid Pint Glass, topping with more ice as needed to fill the glass.
Garnish to your preference. We added fresh celery, dill, cornichons and fresno peppers. Then to a cocktail pick, we added a lemon wedge and pimento olive.
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