When asked to share a recipe with SFoodie readers, Chris Beerman of Citizens Band and Pinkie's Bakery quickly admitted his current obsession with Bloody Marys: "I'm forever tinkering and perfecting my Bloody Mary recipe," he said.
The obsession began when the restaurant started making pickles and Beerman started taking the pickles home. He soon discovered that they made an excellent addition to his Sunday morning Bloody Mary. (If you'd like to read the full Q&A with Chris Beerman and Cheryl Burr, you can find part one here and part two here.)
Bloody Mary Mix
Makes enough for a boozy brunch
50 ounces Clamato
67 ounces tomato juice
6 ounces Worstershire sauce
9 ounces pickle juice
3.5 ounces lime juice
1 ounce sea salt
4 ounces horseradish
Pinch of freshly ground black pepper
1 ounce Tabasco, or more as desired
Mix all ingredients in a large pitcher and add Tabasco to fit your spice tolerance. Add your liquor of choice or drink on its own, and garnish the glass with pickled green beans. Keeps for up to one week in the refrigerator.