Walking Dead Cocktail: Bloody Brains

Walking Dead Cocktail

Happy Walking Dead Week!

I mean, the season premiere of THE best post-Apocalyptic, zombie-infested, survivalist show on cable is worth a week-long party, yes?

Yes! So, whether you’re still recovering from yesterday’s premiere, or, if you’re like me and you plan to use your grandpa’s cable account number to stream it off of AMC later this week (and write a tongue-in-cheek recap of it–wait, are you me?), obviously, you’re required to party Walking Dead-style this entire week.

And to start that week off right, party-wise, we’ve got a recipe tutorial from my food blogger buddy, Becky Striepe, who not only invented a recipe at my request, but she also did it 1) right away, because I have no foresight, 2) zombie-themed, even though I’m pretty sure that zombies make her squee in a bad way, and 3) with the inclusion of the “vegan brains” that I requested, on account of she is vegan and I super wanted brains.

So, here it is! Even with the pickling of the cauliflower, you can whip this Walking Dead cocktail up in plenty of time for the second episode:

Walking Dead Cocktail: Bloody Brains

You can make this Walking Dead cocktail into a mocktail by just leaving out the vodka. It’s deliciously creepy either way!


  • 1 batch Homemade Bloody Mary Mix (or store-bought. I won’t judge.)
  • 6 ounces good vodka (optional)
  • Quick Pickled Cauliflower (recipe below)


Pour 1/2 cup of the mix plus 1 1/2 ounces of vodka (if you’re using it) each into four rocks glasses. Fill them with ice. Float those cauliflower brains in there, and serve!

Quick Pickled Cauliflower
You’ll need either two wide-mouth pint jars or one wide-mouth quart size Mason jar to store these suckers.


  • 2 cups cauliflower florets
  • 4 cloves garlic, minced
  • 1/2 cup onion, chopped
  • 1 tablespoon dried dill
  • 2 cups apple cider vinegar
  • 1 teaspoon of salt


Walking Dead Cocktail
Image Courtesy Of Becky Striepe

Put all of the ingredients except the cauliflower into a small saucepan, and bring them to a boil over medium heat. Cook, stirring, for just a few minutes. Spoon the onion and garlic into your mason jars, dividing them as evenly as you can between the two. Then, divide the cauliflower between your jars too.

Put the pan of brine back onto the stove, and bring it to a boil again. Remove the pan from the heat, and pour the hot brine over the jars. Add your lids, but just screw them on lightly. When the jars are cool to the touch, tighten the lids, and store your pickles in the fridge until you’re ready to serve. If you can wait overnight to serve these, that’s best, but a few hours is just fine in a pinch. It’s the zombie apocalypse, after all. Maybe you don’t have time to waste!

[Bloody Brains cocktail and images via Becky Striepe]

Written by Julie Finn


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