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Jill’s Bloody Mary Mix

The Bloody Mary is a classic brunch staple, but you don’t really have to wait until Sunday to enjoy one.  You should probably wait until after work, though.  Just saying. I love Bloody Mary’s because they are spicy without being overbearing.  It’s one of the few cocktails you can drink in the middle of the day without judgement.  It’s also a cocktail and a snack all in one glass.  How cool is that? Personally, I won’t eat brunch in a restaurant that does not serve Bloody Mary’s.  And I certainly won’t return to a restaurant that serves bad Bloody Mary’s.  Unfortunately, I have experienced this more than once.  My theory is that if you don’t enjoy drinking Bloody Mary’s, you have no business making them.  Some people just don’t get it, so it’s always best to leave Bloody Mary crafting to the true connoisseurs.  That being said, I have tinkered on this recipe over the years and I’m quite confident that it’s bulletproof.  Even if you are exhausted and hungover.  Not that I would know anything about that.

The Stuff You Need:

Makes 4 cocktails

2 & ⅓ Cups Tomato juice

¼ tsp Celery seed

¼ tsp Old Bay seasoning

¼ tsp Kosher Salt

6 cranks of fresh ground Pepper

¼ tsp Tabasco sauce

¼ tsp Worcestershire sauce

1 heaped tsp Horseradish

½ small Lemon, juiced – or – 4 TBS Pickle juice

Vodka & ice

Garnish Options: Celery stalk, lemon / lime wedges, olives, cocktail onions, pickles, dilly beans, steamed shrimp, asparagus, bacon, half a chicken (I mean, really, the sky’s the limit.  Aside from ice cream, there really isn’t much you wouldn’t want to pair with this cocktail).

How To Do This:

For the mix:  I like to combine it in a large glass measuring cup with a spout on it so I can then transfer it easily into a jug that I can store and shake it in as well.  And, if you add the tomato juice first, you can use the markings on the glass measuring cup and save yourself from washing additional stuff.

For the cocktail:  Pour 1 & ½ ounces of vodka over 3 or 4 ice cubes.  Pour ⅔ cup Bloody Mary mix over the vodka and shake or stir.  Pour the cocktail over ice and garnish as desired. My favorite is a celery stalk with a colored pick diagonally through the stalk and pierce a stuffed olive on either end of the pick.

Notes:

Use potato vodka to make it gluten free.

This mix will keep for a week in the fridge, but it’s best served right away.  It’s been my experience that the individual flavors and brightness are muddied when allowed to sit too long.

I reworked this recipe so that you can use the same 1/4 teaspoon measuring spoon for all the dry ingredients plus the Tabasco and Worcestershire, so that you will have fewer dishes to wash.  You’re welcome.

I haven’t tried this yet, but I’ve seen people rim the glass with salt and seasonings, like you would with a Margarita.

Variations: Substitute Tequila for the vodka and you have a Bloody Maria.

Substitute Clamato for the tomato juice and you have a Bloody Ceasar

Be Inspired By, Explore, or Scroll Past My Other Recipes

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