Bloody Mermaid


Grill Master
Gold Site Supporter
Bloody Mermaid
Serves 4
24 oz. Clamato juice
1½ tbsp. Worcestershire sauce
1 tbsp. prepared horseradish
2 tsp. Sriracha
1½ tsp. light brown sugar
1 tsp. cracked black pepper
½ tsp. celery salt
8 oz. vodka
8 pickled green beans
4 lemon wedges
1. In a large pitcher, mix first seven ingredients. Vigorously stir, then refrigerate for at least an hour, up to several days.
2. When ready to serve, fill four glasses with ice. Pour 2 oz. vodka into each glass, then top with spicy tomato mixture. Finish each glass with a lemon wedge and two pickled green beans.

Johnny West

Well-known member
There was one in Iowa City I had and liked called a Bloody Bull. It was a Bloody Mary with added beef bullion and was quite tasty.

On our trip back from Utah we stopped in Pendleton, OR to overnight. After a google search we found a distillery that had pub food as well. Being the Pacific NW no one can eat indoors so we got carry out. The horseradish vodka looked interesting, they have takeaway cocktails so got the horseradish Bloody Mary and wasn't disappointed. Their burgers were half pounders and one of the best burgers I've had out. I got the bacon blue cheese burger and it didn't need ketchup. There must have been three russets worth of french fries, as well. I know the burger looks plain but it was excellent.
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Grill Master
Staff member
Gold Site Supporter
That all looks delicious to me, John! :clap:

I drank Bloody Bulls in Bermuda years ago and adored them! I asked what they made them with and they told me beef consomme.

I think I'll make one of those sometime this winter. Maybe two!


beef consomme.jpeg