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Marinating your Bloody Marys.

Like most Chowhounds, I'm constantly in search of the perfect balance of ingredients for a Bloody Mary. I made one last weekend that hit the jackpot. Unfortunately, I wasn't paying too much attention while I mixed it, I was just throwing it all together while guests were turning up for lunch.

But as best as I can remember it was three parts Absolut to two parts dry sherry (I think the sherry makes all the difference, adding a savoury dryness) then a lot of celery salt, ditto for limes and lemons and I also gave them a little squeeze rather than just chucking them in, quite a lot of Lea & Perrins but not too much tabasco (that's the part I usually overdo). Oh, and I used Clamato instead of tomato or V8 juice. It was just gorgeous! Punchy, tasty, packed with multi-layered flavour.

But then it got better. I made a big jug which only got half finished, so I put it in the fridge and actually forgot about it for a couple of days. After that time to rest, the flavour had improved 1000%! I only had to add new ice to freshen it up.

Just thought I'd share!

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  1. If you made it with Clamato, it's a Bloody Caesar, not a Bloody Mary. Mmmm, I think I will have to have one when I get home. I have never tried it with some sherry.

    1. Absolut peppar is a must for bloody mary's. Not sure about lemon/lime in one, doesn't it make it too citrusy? A good garnish is spicy pickled green beans.

      1 Reply
      1. re: wovermyer

        Hi wovermyer.
        You probably don't need both, I just happened to have both lying on my worktop while I was mixing it!

        I think the dry sherry is the thing that balances it nicely. You can make it as citrussy as you like, but the mellowness of the sherry works with it to make it very tasty!

      2. Just back from New Orleans, where Bloody Marys come with your eggs in the morning. There is a mix there called Zing Zang that beats anything I can make. Love the sherry idea, and will try it tonight- or later this morning... I have used 1/2 & 1/2 OJ with tomato juice, and liked that- squeeze of lime and some Tabasco and salt/ pepper- yummy! Seem to remember that it was called a Sangrita 30 years ago on the west coast of Mexico.

        1. In my youth I bartended and been around dining my whole life. I never heard of things like sherry and OJ in a BM. This is my classic:

          vodka (or gin)
          high quality tomato juice
          celery salt (I like a lot and even dust the rim of the glass)
          Tabasco to taste
          Lea & Perrin's Worcestershire 2x the Tabasco
          horseradish (pure, never creamed) - optional
          lemon or lime
          clam juice (optional - iat the shore areas near NYC they used to open a clam in the drink before serving)
          black pepper - optional

          1. I love all of these non-traditional twists. Thanks for sherrying.