The BEST Bloody Mary I’ve ever had!

For the pickle ice cubes: in an ice making tray, place 1 olive in each cube, then a cornichon half. Then pour about a cup of pickle brine into the cubes, filling them almost all the way. Place into the freezer overnight.

For the pickle vodka: in a sealable jar, combine the vodka, a pickle spear, 3 pickle coins, 2 ounces of dill pickle brine, and sprigs of fresh dill. Place in the fridge to infuse/chill overnight.

For the skewers: use small cocktail skewers and slide on some salami, cheddar, mozzarella pearls, and some of the cornichons and pickle coins. Set aside.

To make the Bloody Mary: pour some garlic salt onto a small plate. Wet the rim of highball glasses, then dip into the garlic salt to create a seasoned rim. In each glass, drop a few of the pickle ice cubes. Pour in tomato juice, filling up the glass about 2/3 of the way. Then pour in about 2 ounces of the pickle vodka into each, plus lemon juice, horseradish, Tabasco, and Worcestershire to taste. Place the skewers on top, and slide an extra pickle spear into each if you’d like: Enjoy!