KBC Spicy Bloody Mary
Born and raised in Dothan, Alabama, Kelsey Barnard Clark became the first southerner to win the title of Top Chef. She says it’s no secret that the hair of the dog does the trick the day after a wild night. KBC’s Spicy Bloody Mary, which she serves at KBC, her Dothan restaurant, kicks it up a notch and delivers the magic cure. Every Saturday, guests line up to enjoy the biscuits and Bloody Marys. Though they’ve moved, remodeled, revamped and expanded, Kelsey says, they’ve never altered this recipe, and it’s rarely met a critic.
Ingredients
- One 32-fl.-oz. (960-ml) bottle tomato juice
- 8 fl. oz. (240 ml) high-quality vodka
- 1 Tbs. Worcestershire sauce
- 1 tsp. freshly grated horseradish
- 1/2 tsp. celery salt
- 1/2 tsp. freshly ground black pepper
- 1/8 tsp. soy sauce
- 4 to 6 dashes Tabasco hot sauce
- 1 lime, cut into 4 to 6 wedges
- Tajín Clásico seasoning, for the rings
- 4 to 6 slices pickled jalapeño rings
- 4 to 6 pimiento olives
- 4 to 6 pickled okra
- 4 to 6 pickled green beans
- 4 to 12 celery stalks
Directions
In a medium pitcher, stir together the tomato juice, vodka, Worcestershire, horseradish, celery salt, pepper, soy sauce and Tabasco until combined.
For each serving, squeeze a lime wedge into an empty Ball jar or Collins glass, then run the wedge around the rim. Spread a layer of Tajín seasoning on a plate and dip the rim to completely coat. Drop a lime wedge into the glass, fill with ice and then pour in the Bloody Mary mixture to the top.
Skewer 1 jalapeño ring, 1 olive, 1 okra and 1 green bean on a bamboo stick and place in the glass with a celery stalk or two. Repeat with the remaining glasses. Serves 4 to 6.
Adapted from Southern Grit by Kelsey Barnard Clark (Chronicle Books, 2021).