Happy Hour wouldn’t be complete if we didn’t include the ever-versatile Bloody Mary Recipe.
It’s great at brunch or after dinner; it can be your drink or, among the more creative, even your meal. The spicy kick works well with an array of vegetables and garnishes, and it’s even been known to include bacon or chicken wings… sometimes even both at the same time! The moral of the story is – there are a million ways to dress a Bloody Mary, and there really are no limits but your imagination.
Our flavourful twist on this classic cocktail really amps up the savory notes that make it a fan-fave. Starting with the addition of Celery Flavour and Green Olive Flavour, this pairing works beautifully with the tomato juice to create a great depth of flavour that is clean but briny at the same time. We then layer in our Chili Hot and Mustard Flavours for the kick this drink is best known for.
As for the garnish, our version of this cocktail is more like an appetizer, with the star of the show being our pickled beans. We think you’ll agree they’re a welcome addition, both in the amount of flavour they add, as well as the crisp, bright texture they bring to the drink. The addition of our Garlic Flavour melds with the pickle brine to balance the heat and bring all the flavours together.
And because our spicy pickled beans are easier and quicker to make than canning, they can be refrigerated for up to a month and enjoyed any time in salads, sandwiches, or as a cold, tasty finger snack
Bloody Mary Recipe
- Cocktail Shaker
- Garnish Skewer
- 2 ½ tbsp kosher salt
- 2 tsp celery salt
- 2 tsp granulated garlic
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 2 lemon wedges, divided
- 1 cup tomato juice
- 2 oz vodka
- 1 tbsp green bean pickle juice
- 6 drops Hedessent Celery Flavour
- 6 drops Hedessent Green Olive Flavour
- 4 drops Hedessent Chili Hot Flavour
- 4 drops Hedessent Mustard Flavour
- 8-10 dashes worcestershire
- Pinch pepper
- Pickled Green Beans
- Lemon wedge
- Pepperoncini pepper
- Green Olives (optional)
- Celery Stock (optional)
- Gherkin (optional)
- Combine kosher salt, celery salt, granulated garlic, smoked paprika and ground coriander on a small plate; stir to mix evenly. Rub the lip of two tall glasses with 1 lemon wedge; dip glass edge into rim salt seasoning mixture to create an even rim. Fill with ice.
- In a cocktail shaker, squeeze remaining lemon wedge and add to shaker. Fill with ice. Add tomato juice, vodka, green bean pickle juice, Hedessent Celery Flavour, Green Olive (if using), Chili Hot and Mustard Flavour, Worcestershire and pepper. Cover and shake to combine; strain into prepared glasses.
- Garnish with green beans and topper of choice.
Quick Pickled Beans Recipe
- Medium saucepan
- Tall jar(s) with lids
- 1 lb green beans, trimmed, washed and dried
- 1 1/2 cups water
- 1 1/3 cups white distilled vinegar
- 2 1/2 tbsp granulated sugar
- 2 tsp kosher salt
- 1 1/2 tsp mustard seeds (toasted)
- 1 tsp black peppercorns (toasted)
- 6 Dill sprigs
- 25-35 drops Hedessent Garlic Flavour
- 6-8 drops Hedessent Chili Hot Flavour
- In a medium saucepan, combine water, vinegar, sugar, salt, mustard seeds and peppercorns over medium heat and bring to a boil. Cook until sugar and salt is dissolved. Add green beans and cook until slightly tender, about 2 minutes.
- Remove beans to a large plate to cool slightly. Tightly arrange in a bundle with dill leaves to tightly fit into a jar with available space on top. Ladle the brining mixture into the jar followed by any remaining beans. Pour enough brine to cover the green beans.
- Let the liquid cool slightly before adding Hedessent Garlic Flavour and Hedessent Chili Hot Flavour. Let cool before covering. Refrigerate at least 24 hours and two days for the best flavour.
Toast the mustard seeds and peppercorns in a small skillet over medium-low heat until fragrant and the seeds begin to pop, about 3 minutes. Pro Tip #2:
Enjoy leftover pickled green beans in a three-bean salad, pasta salad, or on a charcuterie board. Note: Despite the amount of salt used for making the brine, the beans don’t absorb all of it and won’t come out overly salty.