Pickled Junior
Pickled Junior
Make ahead the ice. Fill an ice tray with pickle juice and freeze for 6 hours, or until frozen. In a shaker, combine tomato juice, Premium Select, Worcestershire, horseradish, hot sauce, lemon juice, and pepper, but leave in the shaker until you rim the glass. On a small plate, stir together salt and chili powder. Run a lemon wedge around the rim of glasses and dip them in the salt mixture. Add the leftover spices to the shaker and shake until mixed. Add pickle cubes to the glasses and fill with Bloody Mary mixture. Garnish with celery, dill, mini pickles, and a lemon wedge.
Inspired by Delish
- 2 baby dill pickles (or any small pickle), plus juice from jar
- 1/2 c. tomato juice
- 2 oz. Junior Walton’s Premium Select
- 1/2 tbsp. Worcestershire sauce
- 1/4 tbsp. horseradish
- 1/2 tsp. hot sauce (such as Tabasco)
- Juice of 1/2 a lemon, plus wedge for rimming
- Freshly ground black pepper
- 3/4 tbsp. kosher salt
- 1/4 tbsp. chili powder
- 1 celery stalk, halved, for garnish
- 1 stalks dill, for garnish (optional if you’re lookin to be fancy)
- 1 Lemon wedges, for garnish
Make ahead the ice. Fill an ice tray with pickle juice and freeze for 6 hours, or until frozen. In a shaker, combine tomato juice, Premium Select, Worcestershire, horseradish, hot sauce, lemon juice, and pepper, but leave in the shaker until you rim the glass. On a small plate, stir together salt and chili powder. Run a lemon wedge around the rim of glasses and dip them in the salt mixture. Add the leftover spices to the shaker and shake until mixed. Add pickle cubes to the glasses and fill with Bloody Mary mixture. Garnish with celery, dill, mini pickles, and a lemon wedge.
Inspired by Delish
