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 ...

Ingredients

What do you need?

Quantity: 2

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

Cocktail:
100 ml vodka (50 ml per person)
4–6 drops Worcestershire sauce per person
2-3 drops 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 crushed)

Finishing/satay:
2 celery sticks
olives
pickled pearl onions
2 slices of chorizo
2 cubes of cheese
2 pickled peppers

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

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

2 tbsp agave or honey
1 handful of spicy tortilla chips (finely crushed)

2 celery sticks
olives
pickled pearl 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 (the day before):
Cut the pickles into long strips and pour some pickle juice into an ice cube tray. In each cavity, place a piece of pickle and then freeze it overnight.

Making the edible rim:
Crush a handful of spicy tortilla chips and put some agave or honey in a small bowl. First dip the rim of your glass in the honey, then in the chips. Delicious crunch!

Assembling the cocktail:
In the glass, add a few regular ice cubes and a few of my pickled ice cubes. Pour in vodka with Tabasco, then a few drops of Worcestershire sauce and top off with tomato juice. Stir a bit.

Making & finishing the satay:
Skewer everything you like to snack on: olives, pearl onions, chorizo, cheese cube, and a pepper. Place them on top of the glass, along with a fresh celery stick to nibble on. Party!

Tips

The pickle ice cubes really make a difference. Let them come through well.
I alternate the topping based on what I have at home: mini corn cobs, radishes, even grilled pineapple!
Extra festive with a salty rim? Use celery salt or chili salt instead of chips.

Storing & reheating:

In the fridge: the tomato base (without vodka) can be made a day in advance.
In the freezer: I only freeze the pickle ice cubes – the rest not.
Reheating: no, always serve well chilled.