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You’re at Sunday brunch with friends. A round of Bloody Marys arrives. You toast the day, take a sip and are...utterly disappointed. (Sigh.) We’ve all experienced Bloody Mary letdown at one time or another. So what’s the key to making a brunch cocktail with kick? Our formula is twofold. First, use high-quality bottled or fresh tomato juice (finally a reason to use that juicer). Second, season the juice properly so that it’s both savory and spicy. The result: a refreshingly bold drink that tops any restaurant version. Now that’s what we call hair of the dog.
Make a meal of it: Serve a pitcher of Bloody Marys with our hash-brown-crust mini quiches.
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