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Bloody Rosemary

Our take on the classic bloody mary uses a rosemary swizzle stick.

Bloody Rosemary Photo
Yield: serves 2


  • 1 cup tomato juice (we used V8 low-sodium)
  • 1 tbsp. fresh-squeezed lemon juice
  • 2 oz. chilled vodka
  • 4-6 shakes worcestershire sauce
  • 4 shakes hot sauce
  • fresh cracked black pepper
  • pinch Kosher salt
  • 2 sprigs rosemary


  1. In a cocktail shaker place the rosemary sprig, fresh lemon juice, and ice. Use a wooden spoon to muddle the rosemary to release the herb's oils. Set to the side.

  2. In a large glass add the tomato juice, vodka, worcestershire, and hot sauce. Pour over the ice in the shaker, close and give two or three vigorous shakes.

  3. Fill a tall glass with ice, pour the shaker, and finish with a fresh rosemary sprig. original recipe created for the Baker's Dozen eCookbook

photos by Dana Shultz for

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