Bubbly Mary
Bubbly Mary
From Gourmet magazine
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
Oyster liquor, reserved from one dozen oysters (optional)
Good-quality Champagne
- 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.
Serves 6.