When it comes to Bloody Marys, people tend to have a lot of opinions. Some like it spicy, others want more zest. For Ashley English, author of the new book Southern From Scratch, the go-to brunch cocktail is the perfect opportunity to showcase one of her favorite ingredients: pickled okra.
Okra tends to get a bad rap, thanks to its odd texture and appearance (“it’s very slimy and looks like a witch’s finger!” says English). But when it’s pickled, it’s a delicious addition to meals or drinks. “I’m a fan of bold cocktails at brunch, and I also enjoy incorporating pickles in unusual and unanticipated ways,” says English. “Pickled okra tucked into a zippy Bloody Mary was my way of subversively pickle-ifying an already bold drink.”
English recommends pickling the okra yourself (check out her recipe below) but you can also use store-bought if you’re short on time. After mixing up the Bloody Mary, garnish it with the pickled okra for a more substantive drink. “I love that it gives you something to nibble on alongside the cocktail while also adding to its overall flavor,” says English.
Spicy Bloody Mary with Pickled Okra
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Prep Time10 minutes
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Cook Time
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Servings1 person
Ingredients
For the pickled okra
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3 cups white vinegar
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3 cups water
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1/3 cup pickling salt
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6 garlic cloves
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6 tsp dill seeds
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3 tsp red pepper flakes
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2 lbs okra, stem ends trimmed
For the bloody mary
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3 oz vodka
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6 oz tomato juice or tomato-based veggie juice
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1 Tbsp pickled okra brine
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1 Tbsp Worcestershire sauce
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1 Tbsp lemon juice
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1/2 tsp prepared horse radish
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Dash of hot sauce
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freshly ground black pepper
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Several pinches of celery salt, for the drink and the rim
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Lemon slice
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Celery stalk, for stirring
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Pickled okra, for garnish
Instructions
Recipe Notes
From Southern from Scratch by Ashley English, © 2018 by Ashley English. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. For more healthy-ish cocktails, check out these summer cocktails and this low sugar, floral cocktail.