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This brine-y, spicy Pickle Bloody Mary is perfect for your next brunch! Serve it with my Bloody Mary Deviled Quail Eggs and Bacon Wrapped Shrimp in an Old Bay Salt Rimmed glass for a cocktail that is sure to wow your guests!

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The Best Bloody Mary recipe, complete with snacks!

Hangover elixir of the gods, a good Bloody Mary as to be one of my favorite Brunch cocktails. What truly sets the cocktail apart from me, aside from its savory nature, is the fact that at most establishments at which it’s served- it’s really a meal in a glass.

When I set out to make a Bloody Mary worth talking about, I wanted to make sure that my recipe was not only loaded with snacks to die for, but was also loaded with great flavor.

For this recipe, the cocktail base includes delicious brine-y and salty elements, like pickle and pepperoncini juice- for a boozy concoction that packs a punch. Pair that with some delicious sweet and salty bacon wrapped shrimp and Bloody Mary deviled quail eggs- and you’ve got a brunch cocktail to remember (or forget, depending on how many Bloody Marys you have).

Looking for more cocktail ideas? 

Why not try my Fennel Grapefruit Vodka FizzGin Honey BeeHoney and Thyme Paloma, or Nectarine and Basil Bourbon Spritz!

pickle bloody mary

A Meal in a Glass: Making the garnishes for the cocktail

Making the Bloody Mary Deviled Quail Eggs

To make the cute little deviled quail eggs, you’ll first need to hard boil them, chill and peel them. If you’ve never worked with quail eggs before, don’t let them intimidate you!

The cook time on quail eggs is significantly less than that of a full size chicken egg. And the shells are a little harder, but I recommend tapping the shell gently with a small knife to make them easier to peel once cooked and chilled. Full details in the recipe below!

Making the Bacon Wrapped Shrimp with Honey Glaze

To make the shrimp for the cocktail, you’ll start by peeling and deveining the shrimp. Next, wrap each shrimp with a half a slice of bacon, and secure with a toothpick. The shrimp are then brushed with a mixture of honey and melted butter, and baked, then briefly broiled so they get extra crispy!

Making and assembling the Bloody Mary

Once you’ve got the snacks ready to thread on a skewer, it’s time to make the cocktails!

bloody mary

To make the Bloody Marys, simply add all the cocktail ingredients to a shaker, and shake well. Pour over ice, garnish and serve! If making the old bay salt rim, moisten your glass with a lemon wedge first and dip in the old bay salt before filling with ice and serving.

The drink recipe serves one at a time, but the garnishes are enough for 6 lucky friends!

pickle bloody mary

Want to give this recipe a try?

If you make my Pickle Bloody Mary with Old Bay Salt, Deviled Quail Eggs and Bacon Wrapped Shrimp, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!

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Pickle Bloody Mary with Old Bay Salt, Deviled Quail Eggs and Bacon Wrapped Shrimp

Prep Time15 mins
shrimp/egg cooking time30 mins
Total Time15 mins
Course: Brunch, cocktail
Keyword: bacon wrapped shrimp, bloody mary, devilled eggs

Ingredients

Pickle Bloody Mary 

  • 3 oz vodka
  • 1 cup V8 juice
  • 1/2 tsp Worcestershire sauce
  • 1 tsp hot sauce, such as Tapatio 
  • 1 tsp prepared horseradish 
  • 2 tbsp dill pickle brine/jar liquid 
  • 1 tbsp Pepperoncini brine/jar liquid
  • 1 tbsp fresh squeezed lemon juice 
  • 1/4 tsp celery seed 
  • A pinch of salt
  • A pinch fresh ground black pepper 

Old Bay Salt Rim

  • 1/2 tsp Old Bay seasoning 
  • 2 tbsp coarse kosher salt 

Honey Glazed Bacon Wrapped Shrimp 

  • 6 jumbo shrimp, peeled and deveined
  • 3 slices of bacon, cut in half
  • 1 tbsp honey
  • 2 tbsp butter, melted

Bloody Mary Deviled Quail Eggs

  • 6 quail eggs
  • 1 tbsp mayonaise
  • 1 tsp tomato paste
  • 1/4 tsp Worcestershire sauce
  • 1 tsp prepared horseradish 
  • 1/4 tsp hot sauce, such as Tapatio 
  • 1/8 tsp Old Bay seasoning 
  • 1/8 tsp celery seed 
  • 1/2 tsp sweet pickle relish 
  • 1 tbsp Paprika for dipping eggs, plus more for garnish

Additional Garnishes 

  • whole Pepperoncini peppers
  • dill pickle slices
  • celery sticks
  • sliced lemon

Instructions

  • Making the Bacon Wrapped Shrimp:
    1. Wrap a half a piece of bacon around each shrimp, and secure with toothpicks.
    2. Mix together melted butter and honey, and brush both sides of the bacon wrapped shrimp with the butter/honey mixture. Reserve remaining butter/honey mixture.
    3. Transfer to a foil lined baking sheet sprayed with non-stick cooking spray.
    4. Bake for 15 minutes.
    5. Remove shrimp from the oven, flip over brush with resaved butter/honey mixture, and bake 5 minutes more until golden and crisp.
    6. Remove from oven and set broiler to high. Flip shrimp once more and broil on high for 1-2 minutes until crisp.
    7. Allow to cool and remove toothpicks before serving.
    Making the Bloody Mary Deviled Quail Eggs:
    1. Hard boil the qual eggs. Cover quail eggs with water in a small saucepan, and bring to a boil. Once boiling, turn off heat and cover pan with a tight fitting lid. Allow to sit in water for 3 minutes, then transfer to an ice bath to cool. Gently tap with a knife to break shell, and peel under running water.
    2. Slice hard boiled quail eggs in half lengthwise and remove yolks to a boil. Mash/break up the yolks with a fork.
    3. Add mayo, tomato paste, Worcestershire sauce, horseradish, hot sauce, Old Bay, celery seed and relish to the bowl with the mashed yolks. Stir together with a fork to combine.
    4. Transfer mixture to a piping bag or resealable sandwich bag. If using a releasable sandwich bag, cut a small opening in the bottom corner of the bag with scissors to create a piping edge.
    5. Sprinkle paprika onto a small plate, and dip the cut side of each quail egg into the paprika to coat. Transfer cut side up to a plate.
    6. Pipe mixture evenly into the quail egg whites. Sprinkle more paprika over eggs to finish. Place in refrigerator until ready to serve.
    Making the Old Bay salt:
    1. Combine salt and old bay well with a fork. Transfer to a plate in an even layer.
    Making the Pickle Bloody Mary:
    1. Run a lemon wedge around the rim of the glass and dip in old bay salt.
    2. Fill the glass 3/4 way with ice and place a celery stick in the glass.
    3. Add all Bloody Mary ingredients to a cocktail shaker.
    4. Shake well, and strain over ice filled glass.
    5. Garnish with a long skewer of pickles, Pepperoncini peppers, deviled quail eggs and bacon wrapped shrimp.
    Notes:
    Cocktail recipe serves 1, Garnish recipes serve 6.

*Notes/Substitutions:

These drinks are just as delicious without the optional salt rim, bacon wrapped shrimp or deviled quail eggs!

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.