Bloody Mary Bar

By edible MAINE Staff

Feature Image by Jamie Salomon

This recipe comes to us from writer and media strategist Candace Pilk Karu and interior designer and real estate developer Tyler Karu. A Bloody Mary bar is such a festive way to get the brunch party started. And it couldn’t be easier. I have a pitcher of tomato juice, vodka and glasses at the ready. Next, I add anything you could ask for to make your Bloody Mary perfect—and uniquely your own.

Here are some of my favorite additions:
A selection of hot sauces
Horseradish
Celery stalks
Olives
Sweet and spicy pepper spears
Crisp bacon strips
Dill pickle spears
Lemon and lime wedges
Seasonings—Old Bay, garlic salt, cayenne, celery salt, black pepper, cumin
Shrimp or lobster

The list goes on. The great thing about a fully stocked Bloody Mary bar is that everyone gets exactly what they want; spicy or mild, cocktail or mocktail, classic or fully loaded. Don’t forget toothpicks and stirrers.

Ladies and gentlemen, the bar is open.

About the author

edible MAINE Staff

edible MAINE Staff, a dynamic ensemble of writers, editors, photographers, and designers, is deeply committed to celebrating Maine's rich culinary heritage. United by a passion for the state's unique gastronomy, they expertly weave stories of local produce, innovative chefs, and captivating culinary experiences into each visually stunning and engaging issue. Their dedication extends beyond storytelling; they actively forge connections with local farmers, artisans, and food enthusiasts, ensuring authenticity and a true representation of Maine's evolving food scene. In an age where digital media prevails, the Print Team remains devoted to the tangible, intimate experience of print, creating a magazine that's not only a visual feast but a cherished, shareable piece of Maine's gastronomic world. Their work honors the people, places, and flavors that make Maine's food culture extraordinary, upholding the magazine's mission to celebrate and showcase the state's culinary legacy.