autumn orchard bloody mary
Say Bloody Mary three times in front of your dining table, and brunch will appear!
A few years ago I shared my first iteration of a fall Bloody, but this one I love even more. Helps that I’m a better photographer than I was back then…
Kicking off the weekend with a beloved brunch cocktail dressed up in an autumn coat. This Bloody Mary is flavored with apple cider and pumpkin butter, warming spices, and smacked up with a touch of heat thanks to hot sauce and a sassy Old Bay rim for your glass.
I typically don’t love Bloody Marys myself, or drinking in the morning for that matter beyond maybe a Christmas morning mimosa with fresh orange juice. But this one is fabulous for after a double digit long run alongside a heaping plate of oatmeal pumpkin pancakes.
A good standby for the entirety of fall (or what remains of it, SHEESH) and especially for entertaining your guests on Thanksgiving. You bet I made this part of the FMG menu this year!
Bloody Good
Bloody Mary mix is a simple process of mixing a bunch of shit together in a pitcher, chilling, and divvying it up into glasses. Really no science to it.
So, that’s what we do here. Combine all your ingredients in a serving pitcher: tomato juice, apple cider, vodka, pumpkin butter (I use Trader Joes brand), cinnamon, ginger, cloves, hot sauce, and lemon juice. The granules will take some sloshing to incorporate into the liquids, and they won’t dissolve entirely, so don’t be frazzled if some of the spices float around the top of the pitcher.
Cover and chill the mix for at least two hours. This step is kind of optional since most Bloodys are served over ice anyway, but I like to let the ingredients mesh a bit first.
For the rim of each glass, I love me a good Old Bay garnish. Brush each glass with a little honey first – honey holds the embellishment WAY better than citrus juice. Toss some Old Bay with coarse salt on a shallow plate, and I emphasize coarse salt. I have a big tub of Maldon salt around at all times, as you’ve seen in the little bowl I use in practically all my photos.
Twirl and twist the glass in the salt, shaking off excess. Then pour in a portion of the Bloody Mary, as full as you’d like.
As far as garnishes go, I’m not a huge fan of the over-the-top, meal-like renditions, so I kept mine simple with a celery stick and apple slice. J skewered some olives for his glass, too. If you’re a hardcore Bloody Mary consumer, some bacon strips or grilled shrimp are pretty classic touches.
A good way to kick back this weekend, I think. Enjoy your pre-Halloween festivities and yes, I’d call this drink a good recovery blend for the next morning’s breakfast affair. Don’t drive after, though, please.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Cozy fall pitcher drinks:
Sparkling Cranberry Cider Tequila Punch
autumn orchard bloody mary
Ingredients
- 3 cups tomato juice
- 1 1/2 cups apple cider
- 1 cup vodka
- 1/3 cup pumpkin butter
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 2-3 tsp hot sauce
- 2 tbsp lemon juice
- apple slices and celery sticks, for garnish
Instructions
- In a pitcher, combine all the ingredients, stirring until well blended. Keep in mind the spice granules will not incorporate completely. Taste and adjust spiciness level as needed.
- Cover and refrigerate at least 2 hours, but preferably overnight. Stir well before pouring into glasses. Garnish with apple slices and celery sticks, as desired.
