Bloody Mary



et’s face it, brunch is always a good idea.


We spent the past few winters up north in Canada without guests onboard. It gave Ben & I loads of free weekends too Brunch to our hearts content. (Is Brunch a verb?…if not, it should be!)



Vancouver Island’s capital Victoria is known for it’s endless foodie options. Biscuits and sausage gravy, burritos, chicken & waffles, tofu scramble, blueberry pancakes…you name it, we ate it. To be honest, we based our weekend around what brunch spot we were going to try with friends.

Regardless of the food, it was such a great excuse to get off the boat and explore the area. While Ben was in food heaven, I was more interested in something else on the menu…Bloody Mary’s.

I often find myself wondering, do Bloody Mary’s count as a vegetable?!

And I obviously tell myself YES!

So today lovely stews, I’m sharing my recipe for the perfect brunch (or really anytime) Bloody Mary!

First, its important to buy good quality tomato juice. I have found in the past that Campbells Tomato Juice is great & the can is the perfect size for a tall glass.


2 oz of bacon infused vodka (or regular vodka)
1 lemon wedge (squeezed)
3 cherry tomatoes
3 shakes black pepper
3 shakes Salt
3 dashes Valentina’s Hot Sauce
1 dash Worcestershire Sauce
2 dashes Celery Salt
1 heaped teaspoon horseradish
Tomato Juice


In a tall glass, muddle 3 cherry tomatoes. Leave it to the side.

In a shaker, add all ingredients EXCEPT for horseradish. Shake it over ice for 30 seconds & pour into the prepared tall glass of cherry tomatoes, stir. Add horseradish & stir together.
Finally, fill with ice.

Garnish with a celery stick, small pickled onions & cherry tomatoes.

Enjoy! xo






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