Grab some salami (yes, salami!) and whip up this Classic Bloody Mary - it's perfect for weekend brunch!

I've always said that a Bloody Mary is only as good as its garnishes. My version of a good Bloody Mary needs a charcuterie board sticking out of the top. In addition to stalks of celery, we also like to add various types of olives and pickles. Well, we're adding a new twist to an old classic today - salami!

After all, a charcuterie board isn't a charcuterie board without multiple types of salami, right? And since a Bloody Mary and a charcuterie board go well together, it stands to reason that a Bloody Mary needs to be paired with salami!

Bloody Marys are a staple for weekend brunch, and this Classic Bloody Mary is an all-time winner in our house! While the base Bloody Mary mix itself is quite delicious, the real shining star of any Bloody Mary is the assortment of garnishes on top.

There is something to be said for a simple lemon wedge, a celery stalk and maybe an olive or two. I get it. However, once you realize the full potential of Bloody Mary garnishes, you just can't ever go back! I've seen some pretty wild garnishes - cheeseburgers, whole soft-shell crabs, oysters and even slices of pizza. Ok, that's a bit too far for me.

We love cured meats and cheeses in our house, so this Classic Bloody Mary is how we roll around here. For the various salami, I went with various salami from Olli Salumeria. Olli has been making salami for over four generations, and they rely on an old-world approach that mimics the types of traditional salami you might find in Italy.

We appreciate the time and research that Olli has put into their salami - the taste is absolutely amazing! Thanks to a slow curing process, Olli's salami has a depth of flavor that leaves you wanting another piece...and another...and another.

In addition to the flavor, one of the coolest things about Olli Salumeria's chubs and salamini sticks is the fact that they contain no preservatives and no added nitrates or nitrites. There are no asterisks on Olli's packages. As someone who spends a lot of time each day reading and writing about food, the lack of asterisks is quite refreshing to see!

Classic Bloody Mary

For this Classic Bloody Mary, I started with our go-to base mix. It's spicy, but not too spicy. It's delicious in its' own right. I opted for a simple Cajun rub on the rim on the glasses and then I got to work on the fun part - the garnishes! These Bloody Marys feature a variety of charcuterie board ingredients - olives, pickles, pepperoncini and of course salami.

Olli offers salami in both chub and pre-sliced forms. I opted for Genoa salami as I absolutely love this classic salami flavor seasoned with salt and white pepper. Olli also offers several other flavors including Sopressata (black pepper and garlic), Napoli (smoked), Toscano (fennel), Calabrese (cayenne pepper and paprika) as well as a classic Pepperoni. (On a side note, try Olli's pepperoni on a homemade pizza sometime - you'll be blown away!)

Aside from the sliced salami, Olli also offers a unique product called Salamini. These mini salami sticks are a high-protein, shelf-stable snack. Not only do they look cool on a skewer in a Bloody Mary, but they're perfect for a mid-afternoon snack! Salamini come in four different flavors - Classic, Smoked, Pequin and Bourbon.

If you're looking for a fantastic brunch idea, then grab some Olli Salumeria salami and whip up a batch of these Classic Bloody Marys. If you've never made Bloody Marys from scratch, you'll be amazed at how easy it is to create this brunch cocktail at home!

One fun idea for when you have guests in town is to set up a Bloody Mary bar with various pickled veggies and several flavors of Olli salami. Have fun with it! Cheers!

Did you make a batch of these Classic Bloody Marys at home? Leave a comment or snap a photo and tag me (@Spicedblog) and Olli (@Olli_salumeria) on Instagram - we'd love to see your version!

RECIPE

For Bloody Mary Mix
3 cups tomato juice
3 Tbsp lemon juice (~1 lemon)
1½ Tbsp lime juice (~1 lime)
3 Tbsp Worcestershire sauce
¼ cup prepared horseradish
1 tsp hot sauce, or to taste
1 tsp celery salt
1 tsp black pepper
1 tsp mustard powder

For Bloody Mary
2 tsp Cajun seasoning
2 tsp kosher salt
Agave nectar
Ice
{optional} Vodka

For Garnishes
Olli Salumeria Salamini
Olli Salumeria Pre-Sliced Salami
Celery Stalks
Cornichons, or other small pickles
Olives
Wooden skewers, for olives and pickles

For Bloody Mary Mix

Using a non-metal pitcher, add all of the mix ingredients; stir until well combined.
Cover and refrigerate overnight.

For Bloody Mary

Using a shallow bowl, combine Cajun seasoning and salt.
Using another shallow bowl, add 1-2 tablespoons of agave. Dip the rim of the glass in agave nectar and then into the bowl with the spice mixture.
Using a cocktail shaker, add 4-6 ounces of mix and {optional} 2 ounces of vodka; shake vigorously.
Fill the rimmed glass with ice and pour Bloody Mary mixture on top.
Garnish with Olli Salumeria Salamini, Pre-Sliced Salami, celery stalks, pickles and olives (on skewers).