Ballpark Bloody

Makes 6 drinks

This drink got its name because the inclusion of mustard and relish in the Bloody Mary mix. A sausage garnish seemed like it would be right at home in a ballpark.

2 cups tomato juice

1 cup fire-roasted crushed tomatoes, such as Muir Glen or Pomì

⅓ cup sweet pickle relish

⅓ cup Dijon mustard

⅓ cup freshly squeezed lemon juice

1 tablespoon celery bitters

2 teaspoons ground cumin

1 teaspoon chili powder

¾ teaspoon dried oregano, preferably Mexican

Celery salt, as needed, plus 3 tablespoons for rimming the glasses (optional)

9 to 12 ounces vodka or Bacon-Infused Vodka (here)

SUGGESTED GARNISHES:

Skewers of grilled sausage, such as kielbasa or knackwurst

Skewers of cubed soft pretzels

Sweet and Tangy Pickles (here)

Lemon wedges

Combine the tomato juice, tomatoes, relish, mustard, lemon juice, bitters, cumin, chili powder, and oregano in a food processor or blender, and purée until smooth. Season with hot sauce and celery salt to taste. Chill well.

Rim 6 (14-ounce) glasses with celery salt, if desired, following the instructions here.

Pour about 6 ounces (¾ cup) of the mix into a pint glass, add 1½ to 2 ounces of the vodka, and fill the glass completely with ice. Roll the drink between 2 pint glasses to mix and chill for individual servings (see here), or pour the vodka and mix into a pitcher filled with ice and stir well with a long-handled spoon.

Strain the drink into a rimmed glass using a funnel to avoid wetting the rim. Add ice cubes, and garnish each drink with a skewer of grilled sausage, a skewer of soft pretzel cubes, a pickle spear, and a lemon wedge. Serve immediately.

Notes: The mix can be made up to 2 days in advance and refrigerated, tightly covered.

Mexican oregano is widely available. It has a more pungent aroma and flavor than its Mediterranean cousin (both are in the mint family). If using Mediterranean oregano, increase the amount to 1 teaspoon to achieve the same flavor.

highball