As soon as I had my first sip of today's cocktail — a tangy balsamic-vinegar-enhanced bloody Mary — I knew that I had found my be-all-and-end-all bloody Mary recipe. Spicy (tone down the horseradish a notch if your heat tolerance isn't particularly high), slightly sweet, salty, and perfectly balanced, this weekend morning staple — with a twist — is so perfect that I've already planned a brunch date to share it with my girlfriends.
A quick note on garnishes: unless you have a strong aversion to celery salt, don't leave the salted rim off. If you're not on speaking terms with the stuff, sub out kosher salt; either way the saline punch is crucial. Likewise, a celery stalk is a classic aromatic addition, but bloody Marys are by nature customizable, so try one of these garnishes if you're looking to change things up.