Palmetto Bloody Mary
The most amazing Bloody Mary ever created. Slightly spicy with a bit of Old Bay seasoning, this cocktail was created using fresh tomato juice elevating the flavor to something completely incredible.
I tasted something wonderful. In 2008, my mother-in-law, Eloise, (who lived in Hilton Head at the time) picked my family up from the airport and swiftly whisked us away to an amazing paradise. It was a beautiful resort in South Carolina….The Inn at Palmetto Bluff. If you haven’t been there and want to experience a low-key, laid-back southern vacation….this is the place for you. It has several restaurants, beautiful cottages, immaculate grounds….the list goes on and on. It even has a chapel! If I wasn’t married, I would have my wedding here. I would save every cent and blow it all on the most over-the-top…but low-key…wedding and invite everyone I know. Because I would want them to see this dream land. And sit on a dock and drink the most incredible Bloody Mary with me while we listen to the sounds of the South. The Bloody Mary from their Buffalo’s restaurant has been etched in my memory ever since. It was perfection in a glass.
I usually don’t like Bloody Mary’s. Most of the time their too thick to be refreshing. Not theirs. It was cool, spicy, tangy and thirst-quenching. The perfect hydration after a long flight. Well, maybe not but it certainly TASTED refreshing. The glass was rimmed with Old Bay and the olives were paired with pickled okra. Pickled okra!!! I don’t know about you but this was a new food revelation for me. And I wanted to stay there forever. Seriously. I’m pretty sure the moment we arrived at Eloise’s house I started looking at real estate prices and then realized I would need to find a job there….and perhaps, win the lottery.
Since that day, I vowed to make my own version at home and since it’s been 6 years since I’ve visited Buffalo’s at Palmetto Bluff the cocktail may not be quite the same but it will do. It will have to do because despite the fact that I’m dying to go back there and vacation for more than a day….it’s probably not in the immediate future. For my version I used fresh tomato juice because everything tastes better fresh. I used my Breville Juice Fountain which helped me shave minutes off the juicing process. It took me 3 whole minutes to juice 6 tomatoes. 3 minutes. And the flavor can’t be beat, seriously. I purchased my juicer at Williams-Sonoma and they offer a great resource page to help you decide which product will work best for you! You could use commercial tomato juice but if you can get your paws on some fresh tomato juice….do it.
You know what the best thing is about the Palmetto Bloody Mary besides the fresh juice, the hint of Old Bay and the pickled okra garnish? You don’t have to wait until 5:00 PM to enjoy one. In fact, it’s perfectly acceptable for breakfast, brunch, lunch or dinner! So, find a porch…pull up a rocking chair…and swill.
Disclaimer: This is not a paid or sponsored post. The Breville Juice Fountain Elite is a product I use and love, I just wanted to share my thoughts will all of you.
Palmetto Bloody Mary
- 25 ounces fresh squeezed tomato juice
- 3/4 cup vodka
- 1 teaspoon worcestershire sauce
- 1/2 tablespoon old bay seasoning, plus extra for rimming the glasses
- 1 tablespoon prepared horseradish
- 2 tablespoons olive juice
- 4 olives
- 2 pickled okra
- In a large pitcher, whisk together the tomato juice, vodka, worcestershire sauce, 1/2 teaspoon old bay, horseradish and olive juice. Refrigerate for 30 minutes or more.
- Add some old bay to a bowl and a small amount of water in another bowl. One at a time, dip the rim of two glasses first in the water and then the Old Bay. Set aside.
- Remove the Bloody Mary mixture from the refrigerator and whisk again. Divide the mixture between the two glasses, garnish with olives and okra. Serve immediately.