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bloody mary gin vs. vodka

Now I know traditionally a Bloody Mary comes with Vodka but I feel like that leaves the drink watered down in flavor and lacking something. I've been recently taking all of my bloody mary's with gin and have been very happy with the results. It adds a tasty botanical kick that really accentuates the tomatoes and spices very well. Is there anyone else out there that does this? Anyone else that replaces vodka in the vast majority of their drinks with gin?

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  1. I think gin is a fantastic ingredient to a Bloody Mary!! I think that vodka is pretty basic (and boring), since most versions of the BM are focused on the added flavors, not the alcohol. I recently attended a brunch party where the bartender asked each customer if they preferred vodka or gin fot their BM, so apparently it has become a more popular trend.

    2 Replies
    1. re: cocktailqueen77

      As a tribute to London, the birthplace of gin (supposed), why not call it The Bloody Queen Mary

      1. re: TonyO

        Or, considering her fondness for the ol' Mothers' Ruin - how about The Bloody Queen Mother.

    2. I switched to only using gin many, many years ago. The botanicals add so much more to a Bloody Mary.

      Back River gin is very fragrant and makes a great Bloody Mary but so far it is only available in Maine and soon California.
      http://www.slashfood.com/2007/06/18/g...

      South gin from New Zealand also is good, has interesting herbal notes from Maori herbs. I don't know if they currently have an importer in the US, although you can sometimes find bottles on store shelves.
      http://www.slashfood.com/2006/11/13/g...

      G'Vine gin with its floral notes makes a good one as well, but you have to like the floral aspect.
      http://www.slashfood.com/2007/03/02/g...

      Although recently I tried the the Sub Rosa tarragon vodka and the saffron vodka to make a fantastic Bloody Mary. Too bad Sub Rosa is only available on the Left Coast so far.
      http://www.slashfood.com/2007/10/21/v...

      http://www.slashfood.com/2007/12/09/v...

      I will soon be developing my own gin when my Penobscot Bay Distillery opens up this spring. I'm going for something very spicy and herbal, a big gin more on the savory side, than citrus like many of the new gins that have been coming out. I am already arranging for foragers to hunt for healthy medicinal herbs and spices native to Maine to use.

      1 Reply
      1. re: JMF

        Hi Jonathan. It turns out you can get Sub Rosa Saffron vodka for your bloody mary, via the Net, or at least with a phone call. http://www.subrosaspirits.com/where.html Vintage Spirits in Mill Valley, CA will ship it to you. Or you can drive down to Washington DC and go to Ace Beverage.

      2. There is a name for the drink when using Gin rather than Vodka - a Ruddy Mary. As there are 'names' for many, many substitutions in this drink (Tequila ==> Bloody Maria; Dark Run ==> Bloody Pirate, etc.)

        6 Replies
        1. re: bnemes3343

          I plan on making one with Hendricks Gin sometime this week. I will report back.

          1. re: ingramcol

            This is a wonderful idea. I'm kicking myself for not having thought of it before. I can't wait for Sunday morning!

            1. re: MGZ

              I'd like to report back that it was quite delicous. Added the expected herbacious notes, and was a more complex drink. I'd recommend not using an overpowering recipe, something more subtle, so the gin's flavor notes shine through.

              I tried it in a pretty basic version, and it was quite nice. Only difference was that I used Meyer Lemons instead of regular lemons b/c that was all I had on hand.

              1. re: ingramcol

                I just bought a tasty looking bloody mary mix and wanted to know if gin was ok to use since I have a brand new bottle of Hendricks (yay!). Thanks for the info, can't wait to dive in and have one!!

                I like Bloody Queen Mary as the name- it definitely fits ;0

                1. re: urbanforager

                  I'm having one right now and all I can say is WOW! Thanks everyone it is wonderful, my new Bloody Mary go to

          2. re: bnemes3343

            also called a red snapper or a bloody jenny (ginny)

          3. Gin is the only way to go. Fresh and full of flavor.

            I've also heard that tequila is a better choice than vodka but haven't gotten my head around that idea yet.

            2 Replies
            1. re: Babs1000

              Tequila, and mezcal, make wonderful "Bloody Maria's"

              Last week I had a Zubrowska (Polish Bison Grass Vodka) "Bloody Maryja" which was very good.

              It is also great made using Akvavit.

              1. re: JMF

                I'd love to try a Bloody Maria! Do you have any advice as to what kind of tequila to use?

            2. There's a recipe for a "Danish Mary" on the back of the U.S. bottles of Aalborg Akvavit, It seems like it'd be good, with the savory tastes of pickle, tomato, etc. I haven't tried it, anybody?

              1 Reply
              1. re: tommymeboy

                I tried it a long time ago and I thought that the caraway dominated. I might feel differently now, though. I'm wondering if a combo of gin and akavit might be nice. Disclaimer: my favorite is actually a virgin because I don't find that the alcohol adds favorably to the drink. I feel similarly about Irish Coffee < sum (ingredients)

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