Who doesn’t love a delicious, spicy Bloody Mary during the holidays, especially the morning after over indulging at the party the night before? Hair of the reindeer, so to speak. We’ve taken this classic cocktail to the next level while giving it a fun Mid Century twist by adding gelatin and a dill pickle as a serving vessel. A blast to make, but even more fun to sip and nibble as a delectable, whimsical amalgamation of appetizer and adult beverage. Thanks to the folks at THE IDLE CLASS magazine, these little pucker worthy gems were the hit of a recent Mid Century Modern cocktail party hosted by your truly at Holidaze Holiday bar in Fayetteville, Arkansas.

BLOODY MARY ASPIC SHOTS

1 cup Tomato Juice

1/2 cup Vodka

2 tbsp. Pickle Brine

2 packages Gelatin

2 tsp. Horseradish

1 tsp. Worcestershire

1 tsp. Sri Racha

8 Large Dill Pickles, halved

Seasoned Salt

Celery Leaf, for garnish 

*Using an apple corer, hollow out each halved pickle, then gently slice each end to create a flat base; rim the top of each halved pickle with seasoned salt and set (top up) in Tupperware container.  Next, mix tomato juice with pickle brine, horseradish, Worcestershire, and sri racha; whisk in gelatin; then pour enough of the mixture into each pickle to the top.  Allow to set up for two hours, then serve with garnish of celery leaf.