Bloody Mary recipes?? [Moved to Spirits board]
Any favorite recipes for the superbowl?
I am always asked to make the Bloody Marys for parties and on family holidays, so I must be doing something right! I like them spicy and flavorful. Here's what I do:
Put a teaspoon (or more, or less) of prepared horseradish in the bottom of a glass. Add a dash or 2 of Tabasco (not hot sauce). Add a dab of Worcheshire and a crank of black pepper. Add your Vodka (which I keep in the freezer). Add a tablesppoon of fresh lime juice. Mix this all well, then add V-8 juice, stir , then add your ice. Garnish with fresh celery stick, lime wedge and then I like to float some celery salt and black pepper on the top. The celery salt make a difference, and you can also use it to rub around the rim of the glass.
I don't put the ice in the glass first because it makes it difficult to properly mix up the horseradish. Sometimes I make a big pitcher up of the mix, but it would be hard to give exact amounts; I do it by taste. The recipe I gave above can be adjusted any way you like it. I usually make them more spicy than I noted above.
Now I have a hankering for a bloody!
Here's the 'classic' style Bloody Mary:
1 1/2 ounces vodka
1/2 to 3/4 cup tomato juice
2 teaspoons fresh lemon juice
Worcestershire sauce to taste
Tabasco to taste
1 celery stick for garnish
1 lemon wedge for garnish
I add celery salt and a crack of fresh pepper. My DH adds horseradish. I garnish with a spear of full sour dill pickle. Up here in Canada, you're more likely to get a Caesar than Bloody Mary - substitute Clamato juice for the tomato juice, substitute lime for lemon, serve in a glass rimmed with celery salt.
Take a 12 oz glass and add 5 ice cubes.
Add 2oz vodka (Absolut preferred)
5 shakes of tabasco or hot sausce
5 shakes of worcestershire sauce
1 Tblsp of dill pickle juice
Fill the balance of the glass with Clamato Juice.
Garnish with Seville Spanish olives stuffed with blue cheese, and one pickle spear.
My Spicy 'Bloody Shrimpwreck' Cocktail
Ah...The Bloody Mary. It has been my experience that people either like or, don't. For those who do, I've taken the traditional Bloody Mary, and blown it completely out of the water, well so to speak. And just how do you do that? Use Picante Calamto Tomato Cocktail as the mixer, add a skewer of shrimps, a very healthy squeeze of the juice of a fresh lime, finely crushed dried red chili pepper, and of course, don't forget the Worcestershire sauce, that's how.
What you'll need...
Tall tumbler style glass
Shot glass or jigger
Stir Stick or spoon
Picante Clamato Tomato Cocktail Juice as 'mixer'
About 9 (+ or -) cooked medium sized shrimps
Celery, rinsed leafy stalks
Dried finely crushed red chili pepper
Fresh milled peppercorns
To a freezer frosted tall and large tumbler glass add two sinewy leafy stalks of celery. Squeeze in the juice of 1/2 of a large lime. Put about 9 shrimps on a skewer and place in glass along with the celery. Add ice. Add two very healthy jiggers of vodka. Fill remainder of glass with 'mixer' leaving just enough room to garnish with two wedges of a lime and 2 to 4 dashes of Worcestershire sauce. Now shake on some of the dried crushed red chili and add some fresh milled black pepper. Stir, add straw and enjoy. (Click on photo to see full size.)
the only things I would add to any of these (they all sound good) is that the heat really needs to come from the horseradish with a tabasco back and if you can let the tomato juice steep and absorb the flavorings overnight before mixing the drinks, just makes the flavor a little more complex (my choice V-8 - plain T juice just too gloppy). If you don't make enough mix in advance, after a couple, no one will truly care. and if one needs more than a couple, one may want to reconsider some things...
re: hill food
I get plenty of heat in my 'Bloody Shrimpwreck" (and thus flavor) using the Picante Clamato for the mixer, and my choice for crushed red chili pepper is Birdseye variety. Tabasco? EE-YEW! Sorry, just don't like it. Never have, never will. If I were to consider adding any more heat in the form of a hot chili sauce it would be one of these three, Tapatio, Castillo's Salsa Habanera, or Huy Fong Foods Sriracha Hot Chili Sauce.
re: hill food
Yeah. Gotta love Sriracha. Tabasco is just too 'vinegary' for my taste. Further, I consider it to be extremely mild as hot sauces go. I hope your 'intrigue' of my Bloody Shrimpwreck leads to giving it a try. It really is a great cocktail. Loads of flavor without the saltiness that so many 'bloody mary mixers' seem to be loaded with. And the Clamato is just the right consistency, not 'bloody' thick, again, like so many 'bloody mary mixers' are. Gives it a real drinkability. Bring out a tray full of these on a Sat/Sun brunch you might throw for guests, and watch their eyes widen.
V8 or tomato juice (I prefer V8 but not everyone does)
lots of horseradish
hot sauce (I usually have Frank's in the house) Just use a dash, because the heat really comes from the horseradish
lemon or lime juice
I'll stick with vodka, thank you. I don't know where you heard that Gin was the original spirit used. As with most things 'food & drink' tracking down exact origins, ingredients, or recipes is ususally not an 'exact science', if you will. In the case of the Bloody Mary, for example there's a couple of stories about its origins that I came across, and neither had 'gin' used as the spirit. From 'tabasco.com'...
"When Fernand Petiot, an American bartender at Harry's New York Bar in Paris during the 1920's, mixed equal parts tomato juice and vodka, he had no idea his concoction would become world famous. According to Petiot, "one of the boys suggested we call the drink 'Bloody Mary' because it reminded him of the Bucket of Blood Club in Chicago, and a girl there named Mary."
In 1934, when Petiot moved to the King Cole Bar at the St.Regis in New York, he brought the recipe with him. The hotel tried to change the name to Red Snapper, but it didn't stick. Sophisticated New Yorkers urged Petiot to spice up the drink because it was too bland. He added black pepper, cayenne pepper, Worcestershire sauce, lemon, and a generous splash of TABASCO® sauce for patrons who liked it even more spirited. Thus, an American classic was born."
From Wikipedia's 'Bloody Mary' (cocktail) article...
"The origin of the Bloody Mary is somewhat disputed. One claim states that it was originally created by George Jessel around 1939. Lucius Beebe, in his gossip column "This New York" (New York Herald Tribune, December 2, 1939, page 9), printed what is believed to be the first reference to this drink, along with the original recipe: "George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka."
Frenchman Fernand Petiot corroborates that George Jessel first created the drink and name, and that he (Petiot) merely added the spices to the plain vodka and tomato juice drink. From the New Yorker Magazine, July 1964:
“I initiated the Bloody Mary of today,” he told us. “Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms.”
I certainly don't have the extensive list of sources you do, I defer comment on the origins to your analysis as mine were merely anecdotal.
That being said, I never said you have to use gin, I was simply pointing out that to many it makes a superior Bloody Mary. Vodka having limited flavor range adds nothing more than alcohol content to a drink so heavily flavored with tomato juice and spices whereas Gin actually adds to and comes through the flavor of tomato.
Well if a person likes the flavor of gin over the flavor of tomato juice and spices of a traditional Bloody Mary then your gin version of Bloody Mary is right or 'superior' for you and them. For the rest of us I'm sure we believe that there are many 'superior' Bloody Mary cocktail recipes that use vodka. Case in point, I have a few friends of mine who offered up my (vodka) Spicy Bloody Shrimpwreck cocktail for their guests who said they it was best version of Bloody Mary they ever had. I guess that could equate to superior.
Leaving aside the question of whether gin or vodka is more authentic, I’ll agree that gin makes a remarkably good Bloody Mary, which I discovered after reading about that idea in these pages for the first time only a couple of weeks ago. It’s not the case that you’ll prefer the gin version only if you like “the flavor of gin over the flavor of tomato juices and traditional bloody mary spices.” Gin doesn’t cancel out classic bloody mary flavors, it just complements them differently than vodka does. It’s more likely (though still not certain) that you’ll prefer the gin bloody to the vodka bloody if in general you prefer gin’s botannical flavors to vodka’s neutrality. Which I, for one, do. Nor, fwiw, should gin substitution be seen as an insult to any existing vodka-based recipe. Although I haven’t tried it yet, I’ll bet that some gin/shrimp crosstalk in crt’s SBSC would be a knockout for those, like myself, who like gin flavors and bloody mary flavors and shellfish flavors.
can this post be resurrected? I have been playing around with bloody mary recipes and trying some new things. Being in Baltimore, the old bay rim has become a staple, Sriracha shows up more often, but I'm looking to try some new combos that would reflect regional cuisine, indian, italian, asian. Any ideas on new ways to flavor the rims of the glass? New garnish?