At Mother's Ruin on New York City's Spring Street, founder TJ Lynch likes his bloody marys punched up with a kick. And that's very OK with us—because the recipe you're about to get mixes up to one of the best damn versions of this stalwart serve-before-noon drink that's ever ended up on a brunch table. Sure, on the surface, you may see what looks like a lot of ingredients and work for what could be just another bloody, but trust TJ on this one that a pinch here and dash there (and Old Bay, which really seals the deal) put this thing over the top.
And don't you dare forget that pickle.
One additional note: 12 quarts is non-math people speak for a lot. So, unless you're planning a knock-down, drag-out brunch for one, consider this recipe party-sized.
- Yields: 12 quarts
Combine all ingredients thoroughly.
Serve over ice in a highball glass with half a pickle sliced lengthways.