Bloody Roy

A complex smorgasbord of briny and smoky flavors, this drink mirrors Roy’s anything-but-vanilla personality. It’s a great recipe for a morning brunch after group yoga or as a cure for last night’s karaoke party. If you’re feeling extra spicy, add a dash of horseradish and garnish to your heart’s desire. No matter what you do, don’t use vanilla vodka for making this drink, and remember, “He’s here, he’s there, he’s every f---ing where!”

MAKES 2 DRINKS

Rim salt

• 1 teaspoon celery salt
• 1 tablespoon smoked paprika
• 2 teaspoons coarse salt
• ½ teaspoon garlic powder
• ¼ teaspoon chili powder
• Lemon wedge

Bloody Roy Mix

• 8 ounces tomato juice
• 4 ounces vodka
• ½ teaspoon Worcestershire sauce
• ½ teaspoon Tabasco sauce
• ½ teaspoon horseradish (optional)
• ½ teaspoon celery salt
• ½ teaspoon ground mustard
• Juice from ½ lemon (about 1 tablespoon)
• 1 tablespoon pickle juice
• Freshly ground black pepper
• 1 cup ice cubes for mixing, plus more for serving
• Green olives on cocktail pick (optional)

Equipment

• Mixing glass or measuring cup
• Bar spoon
• Cocktail strainer (optional)
• Cocktail pick (optional)

1. Make the rim salt: Mix together the celery salt, paprika, coarse salt, garlic powder, and chili powder on a plate.
2. Rub the lemon wedge around the rim of a highball glass and then roll the edge of the glass in the salt to coat the rim.
3. Make the Bloody Roy mix: Place the tomato juice, vodka, Worcestershire sauce, Tabasco sauce, horseradish, celery salt, ground mustard, lemon juice, pickle juice, and pepper in a mixing glass and stir well with a bar spoon.
4. Add ice to the mixing glass and stir well to chill the drink.
5. Fill the highball glass with fresh ice and, using the cocktail strainer or bar spoon, pour the drink into the highball glass. Garnish with green olives.