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Bloody Mary Mix?

jersey0107 Jun 11, 2007 10:51 AM

so what mix would you all recommend using if making BM's at home?

  1. j
    jersey0107 Jun 14, 2007 01:13 PM

    i don't mind making my own mix, but would like ask if you all have a good receipe ,and also what is the major brad that most bars use? if you know. thanks !

    3 Replies
    1. re: jersey0107
      mojoeater Jun 14, 2007 02:29 PM

      Here's a thread with some recipes: http://www.chowhound.com/topics/408508

      Different bars use different mixes depending on availability and cost, including Mr. & Mrs. T Original (I like the Bold), Tabasco Bloody Mix, Finest Call, etc. And good bars make their own and have extra horseradish and hot sauces to spice it up for each customer.

      1. re: mojoeater
        jersey0107 Jun 15, 2007 09:20 AM

        Thanks for the threads Mojo, I plan on testing them for brunch this sunday. But, if I had to buy a mix, and not worry about money, which mix would be on the top if the list?

        1. re: jersey0107
          mojoeater Jun 15, 2007 11:47 AM

          I like spicy, so Mr. & Mrs. T Bold & Spicy would be my #1.

    2. m
      mojoeater Jun 13, 2007 09:53 PM

      If you don't want to make your own and are looking for a widely available mix, I would recommend Mr. & Mrs. T Bold & Spicy.

      1. bryan Jun 13, 2007 08:07 PM

        I would recommend making your own. If you're up for that, I'll be happy to post a recipe.

        2 Replies
        1. re: bryan
          Tehama Jun 14, 2007 01:38 PM

          Bryan, I would love to see your recipe for a mix. In fact, I was just looking at the various ready-mades yesterday and wondering how tedious it would be to make my own. Please post one! Thanks!!!

          1. re: Tehama
            bryan Jun 15, 2007 12:58 PM

            Not tedious at all actually. The trick is in keeping it thick. I like to use a can of Sacramento or a bottle of Campbells Organic Tomato Juice. I keep it the fridge for a few days. When I'm ready to make the mix I carefully open the can with a can opener and pour off the water that's accumulated on top. Same w/ the bottle, of course. This gives you a nice thick product to work with, instead of a watery one. Now it's just a matter of what you like in a mix. I add plenty of worchetershire sauce, several good spashes of Tabasco and some celery salt and some freshly ground black pepper. Some people like horseradish, personally I don't like the consistency.

            I let it sit in the fridge for a day or so and adjust the seasonings. When it's time to make the drink I like to use ice-cold vodka, I also make sure the lime is good and chilled too. Nothing worse than adding room temp. vodka. Waters the drink down.

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