By Jordan Catapano and Jocelyn Dunn Muhlbach | Special to the Palisadian-Post
July Fourth is one of our favorite holidays, especially in Pacific Palisades. We enjoy several traditions throughout the day, starting with the race and ending with the fireworks. But my favorite custom is definitely the post-race, potluck brunch.
Ever since our kids were infants, we’ve gathered with other local families for the run, and followed it up with delicious food and drinks. Eggs, bacon, bagels, lox, coffee cake … you name it, it’s on the table.
Because of my bartending business, my contribution is always a giant Bloody Mary batch. This recipe is deliciously savory, a little higher on the heat barometer and hearty enough to stick a fork in. It’s also great with tequila or bourbon instead of vodka, or just served as-is over ice.
Just like you would when cooking, don’t hesitate to tinker with the balance until it’s exactly the way you love it.
Enjoy, and see you on the race route!
Cali Brunch (Serves 12-15)
56 ounces tomato juice
3 ounces lemon juice
3 ounces Worcestershire sauce
2.5 tablespoons horseradish
1 tablespoon Tabasco sauce
½ teaspoon salt
1 tablespoon ground pepper
1 bottle vodka (mix in each drink individually)
Directions
In a large measuring pitcher or mixing bowl, combine the lemon juice, Worcestershire sauce, horseradish, Tabasco sauce, salt and ground pepper, and mix until the horseradish is well blended.
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