Wrecking Bar Brewpub bartender and manager Isabella Ordway walks us through making their house bloody mary.
Ordway says the Brewpub serves anywhere from 25 to 50 bloody mary’s on any given Sunday. Ordway has been serving up this brunch favorite at Wrecking Bar for almost four years now.
Ingredients you’ll need:
- Tito’s vodka
- Hot sauce
- Horseradish
- Ice
- Worcestershire sauce
- Zing Zang bloody mary mix
- Beer
- Pickled veggies
- Olives
- Lime
Wrecking Bar uses barrel aged hot sauce and a house brewed jemmy stout in their bloody mary’s but your hot sauce and your favorite stout will do just fine if you’re making these at home.
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