HOME > Chowhound > Spirits >

Discussion

Bloody Mary suggestions

I have been into these for a year or two and think I have a pretty good recipe, but I am open to any suggestions for improving this drink. I use a pint glass and my recipe is

pinch of kosher salt
2 good turns of black pepper
a fingertip of celery seed
5 dashes Tabasco
5-6 good dashes worcestershire
1/2 tsp. horseradish
1.25 inches of Charbay vodka
2.5 inches of Mr. and Mrs T's bold and spicy

Stir then fill with ice and I garnish with a couple of pickled green beans and/or asparagus. Any ideas on making this better will keep me going this fall. Thanks.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Sounds to me that you have it nailed! Some people like coarse salt on the rim and a squeez of lime.

    1. a friend of mine throws a splash of juice from the jar of jalapenos into hers and it's soo good

      1 Reply
      1. re: lucygoosey

        That sounds good also, I remember someone suggesting pouring a shot of juice from a jar of green pimento stuffed olives.

      2. I start with low sodium V8 instead of tomoato juice. A lot of your additions have enough salt that you won't miss it. I have to have a lot of lime. I go pretty heavy on the horseradish. Yum!

        1. I like to infuse my vodka before making Bloody Marys. It eliminates the grit. I soak 4 tablespoons of coarsely chopped fresh horseradish, 2 tablespoons of cracked black peppercorns, one teaspoon of celery seed, and a few whole arbol chiles in 750ml of vodka for a week or two, shaking occasionally. Strain out and discard the solids before using the stuff.

          Also, a little beef stock adds a nice depth of flavor; the drink actually becomes a "Bloody Bull," but a rose by any other name...

          1. I replace the salt and celery seed with celery salt (like what chicagoans put on their hotdogs).

            I use more like a tbl of horseradish, and a dash of the juice as well.

            If you can get it, celery from a local garden as a garnish instead of the tasteless things you get in major grocery stores are a win. They tend to be smaller and darker green and have a lot more flavor. I agree with you that there are a large variety of great garnishes, mostly various pickled vegetables, that work for bloody marys.

            I have been known to substitute hot pepper puree sauces for the tabasco on occasion, and I'm a big fan of potato vodka.

            1. Sounds good. I use a little less Tabasco and Worcestershire, a little more horseradish, a bit of fresh lemon juice, and I prefer Major Peter's original mix.

              1. My Bloody Mary is a Gin Bloody Mary + Sacramento tomato juice, Tabasco, Worcestershire, Horseradish, lots of ice. That's it....
                No salt, celery, straw.

                1. My bloody mary vodka is infused for between 3 and 4 weeks with:
                  Lemon peel
                  Ginger
                  Cardamom pods
                  Chilli
                  Charred red pepper
                  Celery
                  Peppercorns
                  Coriander seeds

                  Then used with tomato juice, lemon juice, wostershire sauce, onion salt, and a few drops of liquid smoke. Shaken and strained.

                  1. There's a place where I go (I live in LA) that has a make-your-own Bloody Mary bar. It's pretty basic, a few different kinds of tomato juice, lemons, lime, Worschester, horseradish, salt, pepper, but what really sets this place apart is the garnishes. Celery, asparagus, olives, tomolives, shrimp, and (I kid you not), Slim Jims. I don't know how I went so long without a stick of greasy beef in my drink. I will never have another Bloody without one.

                    1. try laquering some thick cut bacon with a mix of brown sugar and lime then use that as your garnish.

                      i mean really, what doesn't bacon make better?

                      3 Replies
                      1. re: ScubaSteve

                        These all sound fantastic, I love me some bloody mary's....a couple of Sunday's ago we went to a local bar to watch football and their bloody mary was so tasty, so different and it took me about 10 minutes to figure out what the unusual flavor was...A1 steak sauce. Good for something out of the norm.

                        1. re: ScubaSteve

                          I would put bacon in my toothpaste, if I could.

                        2. try a little (giggle) Clam Juice!

                          1. as Kingsley Amis somewhat suprisingly, though wisely, suggests, a bit of ketchup adds a bit density and just a faraway hint of sweetness--try it: you'll be surprised! a thin wedge of lime as well, while I'm at it . . . . cheers

                            1. Looks like a good recipe. Mine are never exactly the same twice, but I use plenty of horseradish, tabasco, worchestershire and I like a splash of Guiness and celery salt on the rim

                              1. The foundation -

                                In a pint glass filled with ice:
                                Good dash each of salt and finely ground black pepper
                                Juice from 1/2 a lemon
                                6 dashes worcestershire
                                3 dashes Tabasco
                                2 oz. Hangar One vodka
                                Fill the rest of the glass with Knudsen organic tomato juice

                                Cover with shaker and shake briefly to mix. Garnish with a wedge of lemon.

                                Additions/signatures:
                                Beef bouillon
                                Old Bay (instead of S&P or on the rim)
                                Dill pickle juice (recommended)
                                Juice from jar of pepperoncini
                                Kosher/sea salt on the rim
                                Green olives as a garnish
                                Dash of sherry

                                1. As mentioned by another poster, I use low sodium V-8 as my base, because I tend to add some salty stuff.

                                  Everyone mentions some great ingredients and I have probably tried them all. I tend to throw all kinds of things in mine. I always use ground celery seed and fresh black pepper, worchestershire sauce, prepared horseradish, and lemon juice and I throw in the squeezed lemon as well to get the oils. Then I add 1-2 fun things.

                                  Some that weren't listed yet that I have used are: Soy sauce, fish sauce, oyster sauce, Thai curry pastes, sriracha and chili garlic sauce, toasted sesame oil, ginger, galangal, yuzu, assorted hot sauce, tamarind juice, smoked paprika, assorted preserves including marmalade and apricot, assorted Indian curry powders including rogan josh and vindaloo, assorted mustards including Plochman's chili dog mustard, assorted hot sauces including "Dirty dicks', made by a friend of mine on the BBQ circuit which is on the sweet side and very complex, and just about anything in the fridge or pantry I can lay my hands on.

                                  For garnish I always have celery, and maybe some pickled veggies of some kind like caper berries, dilly beans, or asparagus.