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Bring On the Bloody Mary Recipes

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byteme55 Aug 28, 2009 08:32 AM

A Bloody Mary (BM) at a bar is a beautiful thing. It covers all bases and the only common thread seems to be tomato product. The variations go from time of day to meal selection to types of ingredients. I am looking for good recipes. Got any?

byteme55

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    greggold RE: byteme55 Aug 28, 2009 09:16 AM

    Ahhh.... Sounds good right now.

    In a pint glass, I start with a turn of black pepper, a pinch of kosher salt, a tiny pinch of celery seed, a five to seven count of worcestershire, 5 dashes of Tabasco and about a tsp. of horseradish. Add about an inch and a half of vodka. Top with Mr and Mrs T's Bold and Spicy mix. Leave about an inch and a half empty at the top, stir and fill with ice. I always add a pickled green bean and/or asparagus.

    Here is a link to a bloody mary post I had out there... http://chowhound.chow.com/topics/565672

    Cheers.

    1 Reply
    1. re: greggold
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      Bobfrmia RE: greggold Sep 8, 2009 07:39 PM

      I like to add a bit of garlic powder, and pepperocini, with a splash of juice from the jar.
      Sometimes a few dashes of soy sauce. Everytime there is a thread on them, I read something new to try. It will forever be an unfinished recipe.

    2. southernitalian RE: byteme55 Aug 28, 2009 09:24 AM

      I always start a drink with a glass filed with crushed ice. I usually use low sodium V8. Black pepper, a dash or two of Worchestershire, dash or three of Tabasco, a LOT of horseradish (enough so that it changes the color of the juice), a big squeeze of lime and a shot of Absolut. I like a fresh celery stalk in mine but have been known to add stuffed green olives. I like to serve mine in mason jar glasses with bendy straws.

      1. proof66 RE: byteme55 Sep 9, 2009 05:43 PM

        I like to try different spirits in the Bloody Mary. I know it's popular to use the pepper vodkas...

        But we attended a tasting in Chicago by North Shore Distillery where they put their aquavit (a Danish grain based spirit who whose dominant characteristic is carraway--unlike gin, which is juniper) in a Bloody Mary.

        It was outstanding. It gave the entire drink a different kind of spiciness that didn't have the heat or pepper but something else. Carraway, I guess.

        The bar was split: about half of the patrons (of those who claimed to love Bloody Marys) became converts that very night where the other half preferred traditional vodkas.

        Aquavits can be a little tricky to find but New York is craft-distilling some, North Shore has one in the Chicago area, and Linie Aquavit comes right out of Europe and one of th most decorated spirits in the world.

        1. MGZ RE: byteme55 Sep 10, 2009 04:17 AM

          I've been looking for new twists myself. I found these interesting:

          http://www.gourmet.com/recipes/1960s/...

          http://prod.bonappetit.com/magazine/2...

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            gexx RE: byteme55 Sep 10, 2009 01:47 PM

            I was just looking for some good Bloody Mary recipes that aren't quite as heavy. I was wondering if there were any recipes that were light and more like alcoholic gazpacho?

            2 Replies
            1. re: gexx
              southernitalian RE: gexx Jan 29, 2010 06:55 AM

              In either the December or January issue of Saveur, there is an article devoted to the Bloody mary with about 30 different versions including gazpacho. can't wait to try some of these.

              1. re: gexx
                southernitalian RE: gexx Jan 29, 2010 06:56 AM

                http://www.saveur.com/article/Wine-an...

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                FlyerFan RE: byteme55 Sep 12, 2009 07:04 AM

                I've not tried this recipe yet but it looks amazing! An almost-clear bloody mary??

                http://www.kaiserpenguin.com/tomato-w...

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                  sourcandy RE: byteme55 Sep 14, 2009 09:01 AM

                  I used to work at a place that used Absolut Peppar as the vodka and it was a nice touch. They would also rim the glasses with black pepper, which wasn't as overkill as you'd think since people use straws on BMs.

                  1. JMF RE: byteme55 Jan 29, 2010 07:26 AM

                    start with tomato juice or any variation thereof. Add vodka, gin, tequila, or any other relatively clear spirit. throw in whatever spices and flavorings strike your fancy. garnish with something tasty from the fridge. voila

                    1. Ima Wurdibitsch RE: byteme55 Jan 29, 2010 07:44 AM

                      I'm not normally a fan of tomato juice so I don't keep any at the house. I also don't like using pre-made mixes so I start with tomato paste (I always have some of that on hand). I make my tomato juice as thick or thin as I want it that day. Then, I add worchestershire, tobasco, horseradish, black pepper, lime, celery salt, ice and vodka. Stir it with a stalk of celery and garnish it with a skewer of cornichon, cube of cheese, cocktail onion, and an olive.

                      1. EvergreenDan RE: byteme55 Jan 29, 2010 04:26 PM

                        I'm not a big drink-in-the-morning person, but I'd puree the best tomatoes I could find as a base, perhaps with a bit of an outstanding hot pepper, such as habanero and some sweet onion for depth a cucumber for coolness. Adjust with salt, spices, horseradish, and acid (lemon or vinegar) as needed. If canned ingredients aren't good enough for other cocktails, why would they be for this drink?

                        But then I prefer Bloody Mary's virgin, and I think I just made a gazpacho smoothie.

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