There’s no hair of the dog that bit you quite like a Bloody Mary. And Daring’s take on brunch’s favorite cocktail is one definitely worthy of a snap on your social feed. This by-the-pitcher recipe has just the right amount of kick thanks to ingredients like Worcestershire sauce (the vegan version!) and dill pickle brine, and is topped off with skewers of the crispiest, herbiest Breaded Daring pieces. Hangover? We don’t know her.
For the ultimate low-effort brunch, prepare the Bloody Mary mixture the night before, and stir vigorously just before serving.
Preheat oven at 400ºF. When oven is hot, place Daring Breaded Pieces on a small sheet pan, and bake for 12-14 minutes (or until golden-brown), flipping halfway.
Meanwhile, stir together tomato juice, vodka, pickle brine, Worcestershire sauce, and horseradish in a large jar or pitcher until fully combined. Chill the Bloody Mary mix in the refrigerator until ready to serve.
When the Daring is cooked, mix together the melted vegan butter and 1 tsp dried dill. Use a pastry brush to brush the dill butter onto the hot Daring pieces, and allow to rest until cool enough to handle. When cooled, carefully slide 2-3 Daring pieces onto four separate wooden skewers, alternating with dill pickle chips.
Combine the kosher salt and 1 tsp dried dill in a plate or shallow bowl, and fill another plate or bowl with about ¼” of room temperature water. Dip the rim of each cocktail glass into the water, then coat the rims with the dill salt mixture.
When ready to serve, fill each cocktail glass completely with ice, mix the Bloody Mary once more, and distribute evenly among the glasses. Top each glass with a Daring and pickle skewer, garnish with celery stalks and lemon wedges, and serve immediately.