Recipe: Alameda Bloody Mary

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Dive into the pages of our magazine with this delicious recipe for a favorite cocktail by Andaz Savannah’s Jane Fishel, mixologist extraordinaire.

Photography by Teresa Earnest

Alameda Bloody Mary

Serves 4

8 ounces St. George Chile Vodka

12 ounces Savannah Bloody Mary Mix

4 dashes Bitter Truth Celery Bitters (optional)

Freshly ground black pepper

For garnish

House-pickled vegetables (recipe following the image)

Celery and asparagus

Fresh basil

Steamed and peeled tail-on shrimp

Add the vodka and Bloody Mary mix to a large pitcher filled with ice and stir. Strain and pour the cocktail into a Collins glass and add ice. Garnish with a sprinkling of freshly ground black pepper and the garnish of choice.


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House Pickled Vegetables

4 cups water
1 cup red wine vinegar
3/4 cup white vinegar
2 tbsp. kosher salt
4 tbsp. chopped garlic
1 tsp. each: peeled and chopped ginger, whole black peppercorns, celery seeds, mustard seeds and dill seeds
1 sliced jalapeño pepper

1 large bunch fresh dill

Vegetables of your choice ( Jane suggests okra, green beans, cauliflower and beets)

Thoroughly wash and dry a large glass jar. Pack tightly with fresh dill sprigs and your choice of vegetables and set aside. Combine remaining ingredients in a saucepan and heat on low for 5 minutes. Remove from heat and cool to room temperature. Once cooled, pour brine over packed vegetables and dill, cover with lid of jar and keep at room temperature for one hour before refrigerating. Your pickled garnishes will be ready in one week and will keep covered in the refrigerator for a month.


For the full story, subscribe now for the November/December issue of Savannah Magazine. Available on stands 11/5 here.

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