Killer Bloody Mary Mix Recipe?
- kaleokahu Jul 31, 2014 08:31 PM
More interested in the mix than the entire recipe per se.
What floats your Bloody boat?
PS I've already read everything previously posted here on the topic.
I always add a few shakes of montreal steak seasoning to the Bloodys I make at home. I like the crunch it adds. That would be the only non-classic BM ingredient I use.
Ahhh, a dreary, rainy morning at the Shore. What better time to devote some grey matter to the glory of a well-made Bloody Mary?
First, there are the essentials: Horseradish, Worcestershire, celery seed, salt, and several turns of black pepper.
Second, there are the two, core variables:
Booze - gin is my favorite,* tequila my friend, and vodka will at least still the hands;
Tomato juice - I'll normally go with whatever I can get in the little cans,** but V-8 works in in a pinch and I'll puree some heirlooms from the garden at the season's peak
Third, there are the garnishy, add-ons:*** A dusting of togarashi or Old Bay; a dash of one hot sauce or another; torn herb leaves (basil, marjoram, cilantro, etc.); cocktail onions; pickled jalepeno; celery stalk (must have leaves attached); wedge of lime; an oyster; a shrimp . . . .
Finally, and this is quite important, I'll add that a Bloody Mary should never be thick and cloudy. None of this "one jigger" and fill the pint glass with mix. I'm looking to see a bit of blush. Let's go fifty-fifty spirit to juice. This elixir is meant to let the consumer become opaque, it shouldn't start out that way itself.
* Yeah, yeah, yeah, changing the spirit changes the name. Whatever. I can live with the mandatory, half-point deduction from the Romanian judge and the scorn of the pedants.
**Given that the Bloody Mary is the only clinically-approved use of tomato juice, I find that, since I never manage to finish a whole can before the clock on the wall suggests it's time to switch to beer, the unused portion dies a sad death in the back of the fridge.
***Subject to whim and availability.