2 dashes Worcestershire sauce
For the garnishes:
Celery stalk with leaves attached
Beef stick
Dill pickle spear or gherkins
Pickled vegetables, such as green beans and carrot sticks
Green olives
Rim the glass: Sprinkle lemon-pepper onto a small plate. Add a few dashes of chili powder and mix together. Spread the spice mix in a circle on the plate about the same size as the rim of your pint glass, Mason jar, or other 16-ounce glassware. Cut the 1/2 lime into three wedges. Rub one lime wedge around the rim of the glass and dip glass into the spice mixture until the edge is lightly coated. Set glass aside.
Make the Bloody Mary: Fill a cocktail shaker or other large glass about 1/3 full with ice cubes. Squeeze the two remaining lime wedges into the shaker. Add vodka, kombucha (it will fizz), tomato juice, horseradish, hot sauce, Worcestershire, and additional dashes of lemon-pepper and chili powder to taste; stir with a spoon until mixed.
Add the garnishes: Carefully pour Bloody Mary into prepared glass without disturbing the rim. Add ice until glass is full to within 1 to 2 inches of the top. Add desired garnishes and enjoy.
Recipe Notes
- It seems like there's a new brand of kombucha on store shelves every week. Use your favorite in this recipe. Most brands have a lemon or ginger (or lemon-ginger) flavor, which works nicely in this Bloody Mary. I used Health-Ade Kombucha's Ginger-Lemon.
- Stirred, not shaken: Avoid the urge to shake this cocktail and just stir it instead. Shaking will cause the carbonation from the kombucha to bubble and make your Bloody too fizzy.