With the unexpected 60 degree February weather we are having in Chicago today, I thought it might be time to get everyone ready for some springtime Bloodies. I was taught by the best (Mom and Aunt Nola) but have made marked improvements over the years and now I’m ready to share with you! These are basically the most delicious home Bloody Mary you can come across, so get excited.

Some people use Tabasco instead of Frank’s Red Hot which adds more heat than flavor- I prefer the flavor of Red Hot. I use Clamato (duh) instead of tomato juice because it adds the teeniest bit of brine-y flavor. It isn’t the least bit fishy, so don’t be scared. The Worcestershire sauce gives the drink some body, though my cousin swears by Guinness for this. The bonus addition is a teeny bit of olive juice and some olives and anything else pickled you can find. (Prepare yourself, here comes a little plug). I swear by the olives that my mom has been making for parties and the like since I was little, and lucky you (!), we just started selling the olives ourselves. Evelyn’s Twice-Pickled Olives are salty, yummy little garlic bombs and will ruin you for all other olives. Be prepared. Directions by Hillary below!