veggie juice (V-8 or somesuch), worcestshire, S&P, acid (lime/lemon or balsamic vinegar), smoked paprika to taste (a shake per glass for me), and hot spice of your choice. personally, i don't like horseradish. give me a dash of chipotle or datil instead. (powder - fresh if i'm feeling adventurous)
garnish with any combo of celery, celery salt rim, olives, boiled shrimp, lime/lemon.
I had a bloody mary at Napoleon House in New Orleans that just blew my mind, so I asked the bartender for his recipe:
- V8/tomato juice of some sort
- worcestershire sauce
- tabasco (lots)
- grapefruit juice (!)
- juice from a jar of pickled okra
garnish with a whole pickled okra. amazing.
(oh, and I had it with gin. I prefer gin, but pepper vodka is great, too).
Ah, the Breakfast of Champions!! Going from memory here...
1 fifth decent vodka
Enough worcestershire sauce to turn the vodka nice and brown
Beef broth (some folks may suggest clam juice)
V8 (1 good sized container - can't remember the exact size)
fair amount of pepper
I think that's pretty much it as far as ingredients go. I may have forgotten something. Sorry for no measurements... it's pretty much an eyeball job. I'd usually let it "marinate" in the fridge with a few sticks of celery for at least a couple hours before I started drinking it.
I am always asked to make the Bloody Marys by family and friends. I usually make them individually, but sometimes make a pitcher if we are doing a brunch type of thing. We like them spicy, so you can adjust the seasonings.
To a large glass, add heaping teaspoon (or more) of jarred good brand horseradish. Add vodka, and stir well. Add ice, 2 dashes tabasco, juice of 1/2 lime, 2 dashes Lea & Perrins worceshire. Add V8 to fill glass, mix well. Add few dashes of celery salt and some fresh cracked black pepper, stirring to mix a bit. Some of the celery salt will float on the top of the drink; not to worry. Serve drink with large celery stick and a pepperoncini. Enjoy!
This is very similar to the recipe I use. I also rub the rim of the glass with a wedge of fresh lemon or lime and then dip the rim into celery salt -- not unlike the way you'd coat the rim with coarse salt for a margarita. If you want to get really fancy, skewer a couple of grape tomatoes with a jumbo shrimp that's been peeled, cooked and chilled, and use it for a stirrer.
When I'm trying to be healthy, I'll start with Low Sodium V8. Add a couple spoons of horseradish, a couple dashes of worcestershire, a few dashes of Louisiana hot sauce, a little celery salt, and fresh ground pepper. Squeeze of lemon or lime. Serve with celery or green olives.
Oh yeah - and two shots of chilled vodka!