Bloody Aardvark

Since this is my first post on this new blog, I figured I’d get things off to a an eye-opening start with a cocktail.


Bloody Aardvark

It’s like a Bloody Mary, but based on an Aardtini instead of just plain boring vodka.


  • 1 oz vodka (good quality, but doesn’t have to be the bestest ever)
  • 1 oz gin (I use Tanqueray)
  • Dry vermouth
  • 1 5.5oz chilled can V8 (I use the low sodium, but any are fine)
  • 2-3 splashes (about 1/8 teaspoon) Tabasco sauce
  • Several drops (about 1/8 teaspoon) Worcestershire sauce
  • A few drops (about 1/8 teaspoon) Extra Virgin Olive oil (optional)
  • Pinch of dried Sumac (optional)
  • Pinch Celery salt
  • Black pepper, preferably freshly ground
  • Squeeze of lemon juice
  • Sea Salt, to taste (preferably French Atlantic)
  • 3 Cocktail olives (eg Manzanilla stuffed with pimentos)


  1. In a cocktail shaker, add 1 oz ea of the vodka and gin. Increase to a full jigger (1-1/4 oz) for an extra strong drink. Add a splash (about half a capful) of dry vermouth.
  2. Shake V8 and add to shaker, along with a few drops of the olive juice if using the low sodium V8.
  3. Season to taste with the rest of the ingredients. Add salt last as the other ingredients are salty.
  4. Fill shaker with ice cubes, and shake vigorously for a minute.
  5. Strain into cocktail glass over ice (about 4 cubes).
  6. Garnish with 3 olives.


This makes a relatively thin bloody Mary, not the gloppy stuff when using the store-bought mix.


For a version to accompany Mexican food, substitute tequila for gin, tapatio for tobacco, and chili powder for sumac




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