The Dock at Crayton Cove’s Sunday brunch and boat-up service earned the restaurant two Best of the Gulfshore awards in our May issue. Readers voted it the best Bloody Mary as well as the best boat-access eatery in Collier County.
During the pandemic, along with offering its boat-up takeout, the restaurant also started selling build-your-own Bloody Mary kits, so people can make the classic cocktail at home. The kit comes with the restaurant’s secret mix, along with Old Bay seasoning, pickles, olives, lemon, Tabasco and straws, for people to easily recreate the Dock’s coveted Sunday Brunch experience. But if you want to do it all yourself, the team also shared their special recipe (which dates back to the Dock’s early days in 1976). Cheers!
The Dock’s Famous Sunday Bloody Mary Bar
Yield: 1 quart, serves 4
What you’ll need:
- 30 ounces tomato juice
- 1¼ ounces Worcestershire sauce
- ½ ounce (about 6 teaspoons) celery salt
- ½ ounce (about 6 teaspoons) black pepper
- ¼ ounce Tabasco hot sauce
- ½ ounce (about 6 tablespoons) horseradish
- 2 ounces vodka (St. George’s Green Chile Vodka is recommended)
Directions:
- Mix all ingredients, except for vodka.
- Fill glass generously with ice.
- Pour in 2 ounces of your favorite vodka.
- Add the mix.
- Garnish your glass with your favorites, like celery, olives or limes.
