Alaea Hawaiian Bloody Mary Recipe

Name: Alaea Hawaiian Bloody Mary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fine alaea Hawaiian salt; Juice of 1/4 lemon; 2 ounces vodka; 2 dashes celery bitters; 6 drops clam juice; 6 drops Worcestershire sauce; 1 teaspoon horseradish; 3 to 6 drops Tabasco sauce; 3 grinds coarsely ground black pepper; 3 ounces unsalted tomato juice; 1 long, fine celery stalk, leaves still attached, for garnish

Servings: persons

Fine alaea Hawaiian salt
Juice of 1/4 lemon
2 ounces vodka
2 dashes celery bitters
6 drops clam juice
6 drops Worcestershire sauce
1 teaspoon horseradish
3 to 6 drops Tabasco sauce
3 grinds coarsely ground black pepper
3 ounces unsalted tomato juice
1 long, fine celery stalk, leaves still attached, for garnish

1
Put a three-finger pinch of alaea salt on a flat plate.
2
Wet the edge of a tall highball glass with the squeezed-out lemon rind.
3
Place the glass upside down on the plate to rim it with salt.
4
Combine the lemon juice, vodka, bitters, clam juice, Worcestershire, horseradish, Tabasco, pepper, tomato juice, and 1 two-finger pinch alaea salt in a shaker over ice.
5
Stir thoroughly for 5 seconds, pour the liquid and ice into the glass, and garnish with the celery.

156

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Fine alaea Hawaiian salt, Juice of 1/4 lemon, 2 ounces vodka, 2 dashes celery bitters, and more.

Yes, Alaea Hawaiian Bloody Mary falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Alaea Hawaiian Bloody Mary

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