Can I make the pickle ice cubes in advance?

Yes, I sometimes make them a week in advance and store them airtight in the freezer.

How do I make it alcohol-free?

Skip the vodka and make a Virgin Pickled Mary – also nice and spicy.

Which tomato juice do I use?

I prefer to choose pure tomato juice without added sugar or salt.

What if I don't eat chorizo?

Then I'll have veggie sausage, or even roasted peppers – just as festive!

Can I also make the edge differently?

Definitely. Try it with paprika, smoked salt, or even sesame seeds.

Pickled Bloody Mary

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20 min + 1 night freezing

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Medium

Bloody Mary is such a nostalgic cocktail for me. Not that I've been drinking it since I was a kid, nope, duhhhh. But it's one of those classics I learned to make at hotel school and proudly served to guests in the restaurant. Whenever I'm in Brussels, in the Dansaert district, I drink it at the Archiduc, by the way. This time, I'm making it classic from scratch, but I'm taking it to the next level: pickled. With sweet and sour gherkins in ice cubes, a loaded satay full of nibbles, and an edible rim of spicy tortillas. I love it. And of course: the celery is a must.

Fan of Bloody Mary? Also check out this recipe.

Bloody Mary is such a nostalgic cocktail for me. Not that I've been drinking it since I was a kid, nope, duhhhh. But it's one of those classics I learned to make at hotel school and proudly se ...

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Ingredients

What do you need?

Quantity: 2

Pickled ice cubes:

2 large pickles (1 per person)
100 ml pickle juice (from the jar)

Cocktail:
100 ml vodka (50 ml per person)
4–6 drops of Worcestershire sauce per person
2-3 drops of tabasco to taste per person
300 ml tomato juice
extra ice cubes

Edible rim:
2 tbsp agave or honey
1 handful of spicy tortilla chips (finely ground)

Finishing/satay:
2 celery stalks
olives
pickled silver onions
2 slices of chorizo
2 cubes of cheese
2 pickled peppers

Pickled ice cubes:

2 large pickles (1 per person)
100 ml pickle juice (from the jar)

Cocktail:
100 ml vodka (50 ml per person)
4–6 drops of Worcestershire sauce per person
2-3 drops of tabasco to taste per person
300 ml tomato juice
extra ice cubes

Edible rim:
2 tbsp agave or honey
1 handful of spicy tortilla chips (finely ground)

Finishing/satay:
2 celery stalks
olives
pickled silver onions
2 slices of chorizo
2 cubes of cheese
2 pickled peppers

Make it veggie!

Replace the chorizo with grilled zucchini or vegetarian sausage.
Use vegan cheese and make sure you use anchovy-free Worcestershire sauce.

Preparation method

How do you make this?

Preparation (day before):
Cut the pickles into long strips and pour some pickle juice in an ice cube tray. I put a piece of pickle in each hole and then put it in the freezer overnight.

Making the edible rim:
Grind a handful of spicy tortilla chips fine and put some agave or honey in a small bowl. Dip the rim of your glass in the honey first, then in the tortillas. A delicious crunch!

Creating the cocktail:
Put a few regular ice cubes and a few of my pickled ice cubes in the glass. Pour vodka with tabasco, then a few drops of Worcestershire sauce and top it off with tomato juice. Stir briefly.

Making the satay & finishing:
Put everything you like as a snack on on a stick: olives, silver onions, chorizo, cheese cube and a pepper. Place them on top of the glass, along with a fresh celery stalk to nibble on. Let's partyyy!

Tips

Those pickle ice cubes really make a difference. Let them really soak in.
I alternate the toppings depending on what I have on hand: mini corn, radishes, even grilled pineapple!
Want to make it extra festive with a salty rim? Use celery salt or chili salt instead of tortillas.

Storage & reheating:

In the refrigerator: you can make the tomato base (without vodka) a day in advance.
In the freezer: I only freeze the pickle ice cubes – not the rest.
Warm up: no, always serve well chilled.