Killer Bloody Mary Mix Recipe?
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.