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Belvedere Bloody Mary Vodka - Any Reports

Servorg Dec 31, 2011 02:18 PM

So i was innocently reading the WSJ today and came across a nice little article on pre-made Bloody Mary mixes. And then it happened. They covered this fairly new vodka from Belvedere whose tag line in their ad's reads "Just add tomato juice" Pretty darn clever. It sounds great and I'll probably buy some no matter what but wanted to see if there were any hounds out there that had actually tried it and to hear their thoughts on how it worked?


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    zin1953 RE: Servorg Jan 1, 2012 10:30 AM

    From the website, "Vodka's most iconic long drink just became easier to make . . . "

    Like this was so difficult before???

    Sorry, but I don't get it.

    3 Replies
    1. re: zin1953
      Servorg RE: zin1953 Jan 1, 2012 10:49 AM

      I can understand the appeal (if it actually tastes good) of having to do nothing but add vodka out of my freezer to plain tomato juice and end up with a tasty bloody.

      1. re: zin1953
        TroyTempest RE: zin1953 Jan 5, 2012 08:02 AM

        You are right on. There is nothing difficult about a good bloody mary. Part of the problem, in my opinion is that over the years bloody mary's have "evolved" to a point of being way too complex. As i've posted somewhere many bloody mary recipes look more like gazpacho with vodka. I always have on hand ingredients for a simple good bloody mary.
        Tomato juice or V8
        Lea & Perrins
        Lime Wedge
        Vodka (no designer vodka, please)
        That's it.
        It takes about 10 more seconds than adding tomato juice to vodka, and i'm willing to be that it is better.

        About half the time i use gin because i don't have vodka, and it is pretty good.

        1. re: TroyTempest
          JonParker RE: TroyTempest Jan 8, 2012 10:10 PM

          Pretty much what I do with a couple of exceptions. I use El Yucateco rojas instead of Tabasco. While I love the vinegar profile of Tabasco on scrambled eggs, I don't love it in a bloody Mary. I also add a pinch of freshly ground black pepper.

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