Bone Broth Bloody Mary - biscuits and such
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Bone Broth Bloody Mary

bone broth bloody mary 1

After the Savannah Marathon we went out for lunch at a The Public, and had, for many reasons including the fact that I had just finished running 26.2 miles, one of the best meals ever. I spent the better part of the marathon fantasizing about the hamburger I was going to eat and it absolutely stood up to muster; it was delicious. But the start of the show, truly, was the Bloody Mary. When I ordered it the waiter asked me “you’re not a vegetarian, are you?” which is probably the best question I’ve ever been asked after ordering a cocktail. I knew in that moment that I was going to have a love thing with this Bloody Mary, and I was right.

bone broth bloody mary 3 The special ingredient in the Bloody Mary at The Public that makes it so fantastic is not bacon or even bacon infused vodka, it’s bone broth. They start their cocktail with a hearty beef stock and it makes all the difference. This Bloody Mary made enough of a mark on me that I decided to try it at home, so after putting together a big pot of bone broth I whipped up a batch of hearty, rich, tangy, filling Bloody Marys. Perfect for brunch. Perfect for the back porch. Perfect for after a marathon. Perfect for after a nap.

bone broth bloody mary 2

Bone Broth Bloody Mary

Inspired by one delicious meal at The Public
makes 1 pitcher, serves 6


1 can whole peeled tomatoes

5 cloves garlic, peeled

3 tbsp  horseradish

1 tbsp Worchestershire sauce

1 tsp salt

1 tsp celery seed

1 tsp Old Bay

1 tsp garlic powder

1 tsp mustard powder

1 cup bone broth

2 tbsp  Tabasco

Juice of 2 lemons

1 1/2 cups vodka

2 cups tomato juice

Pickled carrots for garnish


In a blender combine tomatoes and juices, garlic, horseradish, Worchestershire, spices, Tabasco, and bone broth. Blend until smooth. Taste and adjust seasoning as desired. Combine in a pitcher with lemon juice, vodka, and tomato juice. Stir well. Serve over ice with pickled carrots, okra, or green beans for garnish.

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  • katie p

    01.02.2014 at 12:51 Reply

    I hope there will be a batch of those for book club!!!

    • elena

      02.02.2014 at 08:15 Reply

      I’ll take requests for when I host in April!

  • Virginia -

    03.02.2014 at 15:49 Reply

    Great idea!

  • Perry @ Ketchum Idaho restaurants

    04.02.2014 at 08:50 Reply

    It’s refreshing to have Bloody Mary in the morning,especially after a night out, it is said to be good for hangovers.

  • Biscuits and Such » Fire Cider:

    24.02.2015 at 08:05 Reply

    […] Fire cider is a traditional recipe with deep roots in folk medicine. Like any dish with a long history there are countless recipes, ingredients, and techniques available, as many as there are Appalachian grandmothers. The touted benefits are also incredible- it is antibacterial, decongestive, anti-inflammatory, antiviral, anti fungal, it promotes circulation and helps with nausea and gut health. It’s a fermented miracle tonic that tastes damn good on its own and even better splashed on top of a bloody mary. […]

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