I like Snappy Tom tomato juice with green chilis. I use Lea&Perrins, Louisiana brand hot sauce,tabasco, beef concentrate, olive juice, garlic powder, fresh ground black pepper, horseradish, a small dash of soy sauce, and once in a while, a 1/4 teaspoon of chili grlic sauce. These are all things that I found suggested on various chowhound post. I keep combining them until I have the ultimate Bloody Mary. And I'm very close. Oh yes, very close.
I find this recipe to make a very good Bloody Mary. I think it originally came from the Reata Restaurants.
1 quart tomato juice
6 ounces Worcestershire Sauce
1 ounce lemon juice ( I prefer lime juice)
1 Tablespoon red pepper flakes
1 Tablespoon cracked pepper
2 Tablespoons Tabasco ( I prefer Crystal Brand hot sauce if you can find it)
1 teaspoon dried dill or 2 teaspoons chopped fresh
1/4 cup fresh grated horseradish (For ease I use jarred prepared)
Combine all ingredients in a blender. Blend on high for 1 minute. Use 5 ounces mix to 2 ounces good quality Vodka. The original recipe calls for a jalapeno garnish but I prefer to use pickled okra.
Muddling tomatoes seems like a terrible idea. First off, they don't contain any essential oils that would be released through muddling as, say, mint or citrus. I'd think that tomato skins are too thin to really release any flavors that you couldn't get through juicing. Plus if you don't strain out all the pulp and seeds, you'll never be able to drink this. Best to use good canned juice (not a mix) or juice your own. Also, tomato-flavored vodka isn't going to add anything. Better off finding a spice-infused vodka, or better yet, a less boring spirit (gin, aquavit, etc.) in order to get a balance of sweet and spicy flavors. You don't want a one-dimensional drink here...
ok, if it doesn't add anything why pay extra for it?
My favorite Bloody Mary is pretty simple:
Vodka or Gin (i've been using Gin lately because it is around the house, but after adding the Tomato juice and seasonings i really can't tell it is gin, and to beat this dead horse once again, if i can't tell it is gin, i know you can't tell Smirnoff from Grey goose, Belvedere or what ever the designer vodka of the month is)
tomato Juice or V8
juice or half a key lime (or equivalent amount)
good shake of tabasco
about a teaspoon of Lea and Perrins.
No horseradish, veggies, herbs, etc. I like to drink a drink not gazpacho or cocktail sauce with vodka. no offense to all you who do.
In a surly mood,
Mine is pretty generic, but I still stick with this
10 oz good tomato juice, I like Clamato or you can also use V8 too which is good flavor
3 oz vodka. I prefer the Absolute Pepper vodka, but any good vodka will work
1/2 teaspoon horseradish sauce or to your taste
1/2 lemon juiced
1 dash worcestershire and a dash of hot sauce
Garnish the rim by rubbing the lemon over it and dipping in celery salt, then garnish with a small whole jalapeno and fresh celery ribs
1 cup Tomato Juice
Lemon Juice, fresh squeezed 1/2 lemon or to taste
Lime juice freshly squeezed 1 lime or to taste
a pinch of celery salt
3-4 grindings of fresh black pepper
a dash of Lea & Perrins
Tabasco to taste
Combine, let sit for an hour or two. Pour a shot of Hangar One into a tall glass filled with ice. Top with the bloody mix. I like a little more mix than vodka. A salt rim is optional, I love a salt rim with a lime zest salt. Garnish with a celery stalk, a cut of lemon & a cut of lime.
this is a tart mix which I love. You can cut or add more citrus juice.
If you have a juicer, take canned Italian or domestic peeled tomatoes and run them thru the juicer instead of the tomato juice. You need a juicer that will take out the skins and seeds but let some of the pulp thru. You can use a hand cranked mouli etc with the fine screen installed. Do not use a blender or food processor.
In season, just save up your juice as you slice or chop tomatoes for a Caprese, panzanella or checca and use that.