I didn’t give up alcohol altogether during my pregnancy, but drank a lot less than usual. I missed it, but I’m not a fan of most non-alcoholic “mocktails,” which tend to be too sweet for me.
There was one exception. The Virgin Mary not only has a clever name, it’s a seriously lovely drink. I was already a fan of Felicity Cloake’s “perfect” Bloody Mary (which uses horseradish-infused vodka and the genius trick of adding a little sherry for extra silkiness). And I found it still delicious without the booze.
Since my virgin version doesn’t have the horseradish-infused vodka, I added a dash from a jar of horseradish. I also departed from Cloake by leaving the ice in. I like the way the melting cubes keep the glass cold and delicately dilute the drink.
Drink one when you’re making a person at the same time as making brunch, or any sunny weekend morning.
A perfect Virgin Mary
Ingredients for one drink:
4 oz good quality tomato juice
A generous dash Tabasco sauce
A generous dash Worcestershire sauce
A dab of jarred prepared horseradish
A wedge of lemon
A stick of celery
Pour the tomato juice over ice and add the Tabasco sauce, Worcestershire sauce, and horseradish. Lightly squeeze a wedge of lemon, leaving most of the juice still in, and drop it into the glass. Season with black pepper and celery salt, and stir it all together with a stick of celery.