Take your Bloody Mary to a whole new level with this OLD BAY Bloody Mary!
This is a sponsored post written by me on behalf of OLD BAY. All opinions are 100% mine.
This post may contain paid links. For more information, please see our disclosure policy.
One of the most unique aspects about curling is how teammates and opponents always gather after a game to have a drink together. It’s this camaraderie that made upstate New York finally starting feeling like a home for us. Most of the time, the nightcap with friends is a great way to wrap up a long day. But in bonspiels, the games start early. It’s not uncommon for the first game to start at 8:30am or 9am on a bonspiel weekend…and that’s after the last games sometimes go past midnight. (With any luck, you don’t usually have to play that early if you curled the late game.) But as I mentioned, curlers always gather after a game to share a drink together. So what do you do when that game ends up 10:30am? You order an OLD BAY Bloody Mary (alcohol optional)!
Laura grew up in central Pennsylvania, and she and her sisters would always spend a week each summer with their aunt and uncle in Maryland. I’ve heard so many stories about these weeks! And those Maryland weekends would always end with crabs on the back deck. As adults, we’ve continued that tradition, and we head down to Maryland for a long weekend every summer. And those long weekends always start with eating blue crabs on the back deck. (Some things never change…and that’s a good thing!)
Maryland is known for blue crabs, and Maryland is also known for OLD BAY. When Laura and I first moved in together, we had to combine everything. Furniture. Dishes. Even spices in our spice cabinet. And somehow in the move, Laura’s can of OLD BAY disappeared. I still remember her standing in the kitchen looking for her that can. We never found it, and we promptly made a run to the local grocery store for a new one. I wasn’t familiar with OLD BAY until then, but I’m definitely familiar with it now!
OLD BAY is a classic seafood spice mix, and it’s been a favorite in the mid-Atlantic region for over 75 years. We now use OLD BAY on everything from shrimp to scrambled eggs to even French fries…and of course on blue crabs. (Although, to be fair, we can only find blue crabs when we go down to Maryland. Upstate New York is known for a lot of things, but blue crabs are not one of them!) I love well-seasoned food, and OLD BAY is one of my go-to’s when I’m looking for an excellent spice blend. (It’s a mix of 18 herbs and spices.) Sometimes when we’re making dinner on the weekend, Laura will ask me to try a bite (or vice versa), and the response is often “I’d OLD BAY that!”
I recently whipped up this OLD BAY Bloody Mary for us to sip on. In my opinion, a good Bloody Mary should also come with a selection of appetizers…in the glass! For this OLD BAY Bloody Mary, I included spicy olives, bacon and a couple steamed shrimp…and I garnished the rim with a mix of spices including OLD BAY. One of my favorite things about a spicy Bloody Mary is that you have to sip it slowly. Laura’s mother came to visit last weekend, and we all sat on the back porch sipping on an OLD BAY Bloody Mary while catching up on Robbie stories. (Robbie was entertaining us with his “jumps” and dancing at the time.)
As we head into Autumn (and the return of curling season!), I highly recommend bookmarking this OLD BAY Bloody Mary. Come back and whip up a batch for this weekend. (Or make it early…it only gets better after sitting in the fridge overnight.) It’s the perfect sipping drink, and it comes with it’s own appetizer plate, too! Cheers!
OLD BAY Bloody Mary
For Bloody Mary
For the Bloody Mary
- Place all ingredients in a non-metal bowl. Stir until well combined; cover and refrigerate overnight.
For Rimming Glasses
- Combine OLD BAY, kosher salt, ground coriander, pepper and celery salt; spread mixture onto a small plate. Rub the rims of glasses with fresh lemon wedges and then dip glasses into OLD BAY to coat rims. Set glasses aside.
For the Garnishes
- Using a medium saucepan, combine vinegar and OLD BAY with ½ cup of water. Place over medium-high heat until boiling.
- Add shrimp, cover and continue cooking for 2-3 minutes, or until shrimp turn pink. Drain and skewer 2 cooked shrimp onto a wooden skewers.
- Fill rimmed glasses with ice and pour Bloody Mary mix into glasses.
- Garnish each glass with bacon, celery, skewered olives and skewered shrimp before serving.