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If you’re a regular reader of our blog, you know we’re big fans of the classic Bloody Mary (see But we’re Vultures, and we’re always on the lookout for more.

Anywhere there’s brunch, there’s a Bloody Mary. And brunch starts to proliferate as Spring approaches and grills come out. The smoky scent of grilling meat, the clink of glasses… A Bloody Mary — with meat.

First, take a nice piece of London Broil, your favorite cut, and rub it down with some steak seasoning. (We used a Montreal steak spice). Grill for 5 minutes on each side, then place the meat between two plastic cutting boards and press the juices out into a convenient container.

To an iced shaker, add:

2 ounces vodka
4 ounces tomato or vegetable juice
1 ounce meat juice extrusion
1/2 ounce freshly-squeezed lemon juice
1/2 ounce Demitri’s Spices (

Shake vigorously. Strain into an ice-filled highball glass. Add a skewered, thin slice of the prepared London Broil, as well as a straw and some of your favorite Bloody Mary garnishes. Ours include celery, olives and lemon wedges. Go nuts! This drink is a fragrant, fun celebration.

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