Bloody Marys are one of the few libations that are socially acceptable to drink before noon. So, when it comes to brunch–especially Easter brunch–they are an obvious choice. They also lend themselves beautifully to variation upon variation. Here’s a version to try this Easter: Cumin Lime Celery Bloody Marys. And they’re easy to make. Here’s how…
64 oz bottle of V8 Spicy Hot Vegetable Juice
Juice of 2 limes
2-3 limes, cut into wedges
2 stalks of celery, washed & chopped
4-6 celery tops for garnish
1 teaspoon of cumin seeds, ground
Open the bottle of V8 juice and pour a little out to make room. Add the lime juice, chopped celery, and cumin. Shake well and let rest in the fridge over night. In the morning, transfer the juice to a pitcher and stir. Select your glassware and cut the remaining celery stalks to be 2-3 inches taller than your glasses are deep. Place the trimmed stalks in the glasses. Place everything in the area that you’ve designated for your guests to mix their drinks.
I also highly recommend having some kind of Mexican beer available. (I like Tecate or Dos Equis.) Bloody beers (or micheladas) are a great lower-alcohol-alternative to Bloody Marys that are easy to drink. I made this option available at my last brunch and–surprisingly–the beer was a more popular choice than the vodka.
If you’re hosting this Easter, don’t miss my tips for hosting a stress-free brunch.