Bubbly Mary


  • 8 ounces tomato juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • Tabasco sauce, to taste
  • Drained bottled horseradish, to taste
  • Pepper, to taste
  • Salt, to taste
  • + 2 more ingredients
    • Oyster liquor, reserved from one dozen oysters (optional)
    • Good-quality Champagne

1. Stir all ingredients in small pitcher or large bowl and refrigerate until cold, about 1 hour. Add about 2 ounces mixture to 6 Champagne flutes, then add splash oyster liquor to each, if using. Top each flute with 4 ounces Champagne and serve.

View full recipe at SpringPad


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