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Is there a GREAT Bloody Mary Mix ???

What's the best bloody mary mix you know of ? That isn't too difficult to prepare, that is...

Is there a good "bottled" one ?? Like Major Peters or something ?

I used to love the bloody mary's at a nearby bar, the mixer was rich... but the other day they had something that was totally watered down and disappointing...

I'm primarily concerned just with the tomato juice "base"... all the herbs and flavorings I can adjust but need a great juice base... What are your suggestions ??

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  1. I'd do as most bars do: Start with basic canned tomato juice, and add your own seasonings. It isn't too tricky, and just about everything you'll add is a pantry staple. A simple mix (this one is from master mixologist Dale DeGroff) would be a 46 ounce can of tomato juice, 2 1/2 ounces fresh squeezed lemon juice, a teaspoon of Worcestershire, and 2 teaspoons Tabasco, along with salt and pepper to taste. I think I'd probably add a little more Worcestershire, but that's just me. There are all sorts of things you can add to customize... celery salt, horseradish, lime juice, A-1 sauce (highly recommended), wasabi, chili powder, bitters, beef bouillon, V-8 juice... the mind boggles.

    4 Replies
    1. re: JK Grence the Cosmic Jester

      i knew i was missing something! i've been doing V8 with hot sauce, ground black pepper, and sometimes horseradish, but the LEMON is what i need!

      1. re: jamieeats

        And Worcestershire too. It adds a nice meaty flavor bump.

          1. re: jamieeats

            tomatos, in any form, go well with a touch of lemon or lime.

        1. What about the tomato juice itself ? Do you have a particular brand that holds up well and doesn't get watery and separate ??

          3 Replies
          1. re: Chicago Mike

            I wouldn't worry too much about separation. A good bloody mary will require constant stirring anyway to redistribute the heavier stuff like black pepper & celery seed - hence the celery stalk or other veggie.

            1. re: Chicago Mike

              All the bars I know use Sacramento Tomato Juice, they ask for it by name.

              1. re: Chicago Mike

                After the taste testing in the link below the recommendation is R. W. Knudsen tomato juice as the base for Bloody Marys. I have some in my fridge right now and concur wholeheartedly.

                http://www.thenibble.com/REVIEWS/MAIN...

              2. Check out this link for a Bloody Mary mix review. Of the brands in the "Above Average" category, I have tried and enjoyed Zing Zang Bloody Mary mix. It would make a great base to personalize to your taste. I usually add a little horseradish and beef broth to mine. Coat the rim your glass with Old Bay and you are ready to go.

                http://www.jsonline.com/story/index.a...

                1 Reply
                1. re: CDouglas

                  Sounds like you could also just use it as a marinade for tuna steaks or shrimp !! :) Thanks for the link!

                2. I knew a bartender that swore that the best Bloody Mary mix was Cattleman's BBQ sauce, straight from the jug. She would 'decant' it to an unmarked bottle for use at the bar.

                  1 Reply
                  1. re: ricepad

                    shows ya that if you put alcohol in almost anything and call it a mixed drink, some people will like it.

                  2. I love Demitri's mix. It's spicy, complex, with deep flavors.

                    http://www.demitris.com/index.cfm/pag...