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Bloody Mary Mix

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In your expert opinions, who makes the best bloody mary mix? I'm wanting to try something other than Mr. T's, which is all I could find at Vons. Any suggestions would be helpful. Thanks in advance.

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  1. I love BM (no expert, though), hate pre-made mixes.
    The recipe below is very simple, no mix required:

    1 1/2 oz vodka
    3 oz tomato juice
    1 dash lemon juice
    1/2 tsp Worcestershire sauce
    2 - 3 drops Tabasco® sauce
    1 lime wedge

    Shake all ingredients (except lime wedge) with ice and strain into an old-fashioned glass over ice cubes. Add salt and pepper to taste. Add the wedge of lime and serve.

    http://www.drinksmixer.com/drink581.html

    8 Replies
    1. re: RicRios

      I don't know where you are or how widely it's distributed, but down here in Texas we have a brand called Zing Zang that's fantastic. It's got a good amount of Lea & Perrins in it, and just the right spice.

      1. re: Greg Spence

        I second the Zing Zang recommendation. Many restaurants who use a bottled mix seem to prefer it as well.

        1. re: deibu

          Agreed on the Zing Zang. If you have to buy a mix this is the best tasting one IMO.

      2. re: RicRios

        Looks good, but I like a little horseradish mixed in mine, and a celery stalk instead of the lime.

        1. re: Infomaniac

          I'm with you, must have horseradish. For me there must be a sufficient amount to actually be able to feel the bits in your mouth.

        2. re: RicRios

          That recipe is about the same as mine, but no lime, add a bit of horseradish, and garnish with celery. I like to change it up by using Clamato juice or Spicy V-8.

          1. re: kloomis

            With Clamato juice, they call that a Bloody Caeser, and rimming the glass with celery salt.

            1. re: Infomaniac

              I thought so, but I wasn't sure if the b'tender that used to make them for me made it up.

        3. Does anyone have a favorite tomato juice for this purpose, or is Safeway brand acceptable?

          3 Replies
          1. re: Pei

            Sacramento tomato juice has been mentioned here and by Ina Garten as the best for Bloodies and other uses.

            1. re: CDouglas

              An amazing number of good places use Sacramento. You see them emptying the cans into pitchers behind the bar.
              Why don't I see that brand in stores? Is it just available through food service companies?
              It's really good. Best texture of any.

              1. re: MakingSense

                I don't remember seeing it in any grocery in Maryland. It is prevalent online - even Amazon sells it.

          2. anywhere i've worked, i bring my "mud" recipe:

            horseradish
            black pepper
            tabasco
            celery salt
            worcestshire sauce

            mush 'em all up and put in a plastic container. lasts forever. you just add a heaping spoonful to tomato (or clamato) juice with a squeeze of lemon or lime.

            2 Replies
            1. re: hotoynoodle

              Sounds great. Do you have very rough proportions? I can tweak it if you just give me a general sense of things. TIA.

              1. re: Pei

                it's mostly horseradish and pepper. taste-test it and see how you like it. i prefer spicy, so am heavy-handed with the tabasco. it's just so convenient because unlike anything pre-mixed with juice, it basically will never spoil. open tomato juice has a very short shelf-life.

            2. I make mine with Clamato, tequila, Worcestershire, lemon juice, Cholula sauce, black pepper, salted rim on the glass. Cucumber spear if it's available. Yum.

              1. Since being turned to Major Peters Bloody Mary mix last summer, it's the only one I buy. Sometimes I do add a little horseradish, but it stands up well by itself.
                http://www.majorpeters.com/index.php

                1. Mrs. T's mix has an insane amount of Sodium in a can, like 1500mg.

                  1. I like lots of lemon juice and horseradish and, as a coastal girl, I rim the glass with Old Bay Seasoning. Yummers! I want one right now!

                    1. I havent seen it around for a while, but Tobasco made a BM mix that I thought was very good. These days, I usually use V8 Caliente along with the usual spices, and I like to use Silver Sauza instead of vodka.

                      I dont know if this is a midwest-regional thing or not, but does anyone else use beer as an ingredient rather than as a chaser?

                      1. I think it's called red beer in the midwest, but I used to love it on a hot summer day in California.

                        1. Used to rate Zing Zang as my favorite but now I have to say Hoosier Momma has it beat...especially after some of the ice melts and you have added the volka...much better richer consistency...yummy!

                          1. Used to be a mix called Stingray that was pretty good. Not the hottest stuff in the world, but it had a nice flavor, and it's easy enough to add your own heat.