This recipe from Society member, John Reusing, is as rich in history as it is in flavor. It is crafted from ingredients that have been enjoyed on the Chesapeake for hundreds of years, including fresh-shucked oysters, Old Bay mix, and Cream of Celery. True Baltimoreans are sure to enjoy.
1 can (10 ½ ounces) Campbell's® Healthy Request® Condensed Cream of Celery Soup
1/4 cup fresh horseradish
1/2 cup reduced sodium Worcestershire sauce
1/4 cup dill pickle juice
Juice of 1 lemon
4 tablespoons Old Bay® Seasoning
1 raw oyster (preferably from the Chesapeake Bay)
1 ½ fluid ounces vodka (1 shot or about 3 tablespoons)
How to make it
For Fells Point Bloody Mary Mix, add ½ of the bottle of vegetable juice (about 4 cups) and soup to a blender and blend until smooth. Pour mixture into a large pitcher and stir in the remaining vegetable juice (about 4 cups), horseradish, Worcestershire, pickle juice, lemon and Old Bay® seasoning.
Shuck the oyster and reserve the oyster and oyster liquor.
Fill a pint glass with ice. Stir the reserved oyster liquor, Bloody Mary Mix and vodka in the glass.
Serving Suggestion: Garnish with the reserved raw oyster, 2 pickled green beans and 1 dill pickle spear. Sprinkle with additional Old Bay® Seasoning.
John Reusing is a Baltimore native with 13 years of bartending experience – focusing on quality over every other concern. Frustrated with the seemingly low standards for cocktails, and repetitive liquor selection available in “Charm City,” in 2008 he decided to open Bad Decisions. Bad Decisions specializes in rare liquors and superior cocktails and prides itself with staying on the forefront of cocktail trends. His bar quickly became a local favorite, and has recently gained national acclaim in being named one of Esquire’s Best Bars in America. John also owns Ostrowski’s Famous Polish Sausage in Baltimore, and outside of the two businesses he runs, he spreads the gospel of a distinct cocktail.