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Bloody Mary, share your recipe

Nevada carrier

Nevada carrier

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fill one 16 ounce tumbler 2/4 full with ice
Add 2 oz. Vodka
4 shakes ea. Tabasco and Worcestershire
1 tsp prepared horseradish.
add a dash of salt and pepper to taste
fill glass with tomato juice
garnish with lime wedge and olive
shake, pour, serve

enjoy
 
Last edited:
buster81

buster81

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While that is a fine cocktail, substitute Clamato for the tomato juice, and you have yourself a Ceasar. Don't forget to rim the glass with celery salt.
 
Dreamer

Dreamer

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This is my personal Bloody Mary recipe that we've used for our traditional New Years Day brunches. Usually, we also make Welsh Rarebit, or Eggs Benedict with smoked salmon for the brunch...

It is my opinion that the Bloody Mary is perhaps the most "culinary" of all mixed drinks, because there are endless variations on how they are made, how they taste, and how strong they are. Funny thing is, I've rarely had a good Bloody Mary in a restaurant or hotel--they are usually too strong on the alcohol side, or have weak, insipid, bland tomato juice. I've had just about every commercially available "mix" and most of them are pretty bland. A few make a good "starting point" but you need to really build them up with additional tomato juice, spices, and flavorings to REALLY get a good Bloody Mary.

Like any sort of "cooking", you just can't approach perfection if you're using a "mix"...



Put several handfulls of crushed ice in a pitcher.

Fill the pitcher half way with Major Peters Bloody Mary mix. Fill it the rest of the way with V8 Spicy Hot Vegetable juice.

Add several shots of Tabasco (to taste).

Squeeze half a lemon into the pitcher.

Take a toothpick, and dip it about halfway into a bottle of Daves Insanity Hot sauce. Let the excess drip off the toothpick, and then swirl the toothpick in the pitcher, mixing it in well.

Add Celery Salt and pepper to taste.

Stir well.

Rim some pint glasses with celery salt.

Pour into pint glasses, ice and all.

Stick a whole stalk of fresh, COLD celery in each glass.

(For those who like a little more "zing", sometimes I'll float one or two peperoncini rings on top of the drink.)

Don't plan on driving anywhere for a few hours...
 
Last edited:
sultan62

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Dreamer said:
This is my personal Bloody Mary recipe that we've used for our traditional New Years Day brunches. Usually, we also make Welsh Rarebit, or Eggs Benedict with smoked salmon for the brunch...

It is my opinion that the Bloody Mary is perhaps the most "culinary" of all mixed drinks, because there are endless variations on how they are made, how they taste, and how strong they are. Funny thing is, I've rarely had a good Bloody Mary in a restaurant or hotel--they are usually too strong on the alcohol side, or have weak, insipid, bland tomato juice. I've had just about every commercially available "mix" and most of them are pretty bland. A few make a good "starting point" but you need to really build them up with additional tomato juice, spices, and flavorings to REALLY get a good Bloody Mary.

Like any sort of "cooking", you just can't approach perfection if you're using a "mix"...



Put several handfulls of crushed ice in a pitcher.

Fill the pitcher half way with Major Peters Bloody Mary mix. Fill it the rest of the way with V8 Spicy Hot Vegetable juice.

Add several shots of Tabasco (to taste).

Squeeze half a lemon into the pitcher.

Take a toothpick, and dip it about halfway into a bottle of Daves Insanity Hot sauce. Let the excess drip off the toothpick, and then swirl the toothpick in the pitcher, mixing it in well.

Add Celery Salt and pepper to taste.

Stir well.

Rim some pint glasses with celery salt.

Pour into pint glasses, ice and all.

Stick a whole stalk of fresh, COLD celery in each glass.

(For those who like a little more "zing", sometimes I'll float one or two peperoncini rings on top of the drink.)

Don't plan on driving anywhere for a few hours...
Click to expand...

That sounds pretty good. Although, I've got to wonder how bad that hot sauce is if you just let the excess of a toothpick drip off. :uhoh:
 
Dreamer

Dreamer

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sultan62 said:
That sounds pretty good. Although, I've got to wonder how bad that hot sauce is if you just let the excess of a toothpick drip off. :uhoh:
Click to expand...


Daves Insanity Sauce is rated at 180,000 Scoville units (compared with 2,500-5,000 for Tabasco sauce).

And thats not the hottest sauce this company makes, by a long shot... :shocker:
 
PrayingForWar

PrayingForWar

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Dreamer said:
This is my personal Bloody Mary recipe that we've used for our traditional New Years Day brunches. Usually, we also make Welsh Rarebit, or Eggs Benedict with smoked salmon for the brunch...

It is my opinion that the Bloody Mary is perhaps the most "culinary" of all mixed drinks, because there are endless variations on how they are made, how they taste, and how strong they are. Funny thing is, I've rarely had a good Bloody Mary in a restaurant or hotel--they are usually too strong on the alcohol side, or have weak, insipid, bland tomato juice. I've had just about every commercially available "mix" and most of them are pretty bland. A few make a good "starting point" but you need to really build them up with additional tomato juice, spices, and flavorings to REALLY get a good Bloody Mary.

Like any sort of "cooking", you just can't approach perfection if you're using a "mix"...



Put several handfulls of crushed ice in a pitcher.

Fill the pitcher half way with Major Peters Bloody Mary mix. Fill it the rest of the way with V8 Spicy Hot Vegetable juice.

Add several shots of Tabasco (to taste).

Squeeze half a lemon into the pitcher.

Take a toothpick, and dip it about halfway into a bottle of Daves Insanity Hot sauce. Let the excess drip off the toothpick, and then swirl the toothpick in the pitcher, mixing it in well.

Add Celery Salt and pepper to taste.

Stir well.

Rim some pint glasses with celery salt.

Pour into pint glasses, ice and all.

Stick a whole stalk of fresh, COLD celery in each glass.

(For those who like a little more "zing", sometimes I'll float one or two peperoncini rings on top of the drink.)

Don't plan on driving anywhere for a few hours...
Click to expand...

That actually sounds good Dreamer, and I wonder if Daves Insanity Hot sauce might be partially to blame for your condition. That said your recipe is missing one ingredient that might make driving a poor choice. A bowel movement might be painful though.
 
Dreamer

Dreamer

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Joined
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Messages
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Location
Grennsboro NC
PrayingForWar said:
That actually sounds good Dreamer, and I wonder if Daves Insanity Hot sauce might be partially to blame for your condition. That said your recipe is missing one ingredient that might make driving a poor choice. A bowel movement might be painful though.
Click to expand...


Oh yeah, the Vodka...

I just thought that ingredient was an assumed constituent... ;)

Actually, when I make Bloody Mary's by the pitcher, I don't put the vodka in with the other ingredients. I put in in the individual glasses, and then pour the juice/ice mixture roughly into it. (The vodka has been pre-chilled in the freezer). This way I can more precisely control the amount of liquor in each individual drink.

Some folks like it strong, some, not so much...

Vodka serving for a pint glass of Bloody Mary can range from half a shot to 2 shots+, depending on the amount of liver damage the drinker is willing to accept...

The "heat" comes from a three-pronged attack. The spicy V8 gives you the low-intensity, warming heat, the Tabasco gives you the majority of the "pow" in the form of in-your-face heat, and the tiny bit of DIS is for the "after you've swallowed--it sneaks up on you" heat that doesn't kick in until the 2nd or 3rd sip, and makes you want to take another yummy sip of ice-cold tomatoey goodness--which just makes things worse...

Or better, if you're a spice fanatic like me.
 
Last edited:
sultan62

sultan62

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Messages
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Location
Clayton, NC
Dreamer said:
Oh yeah, the Vodka...

I just thought that ingredient was an assumed constituent... ;)

Actually, when I make Bloody Mary's by the pitcher, I don't put the vodka in with the other ingredients. I put in in the individual glasses, and then pour the juice/ice mixture roughly into it. (The vodka has been pre-chilled in the freezer). This way I can more precisely control the amount of liquor in each individual drink.

Some folks like it strong, some, not so much...

Vodka serving for a pint glass of Bloody Mary can range from half a shot to 2 shots+, depending on the amount of liver damage the drinker is willing to accept...

The "heat" comes from a three-pronged attack. The spicy V8 gives you the low-intensity, warming heat, the Tabasco gives you the majority of the "pow" in the form of in-your-face heat, and the tiny bit of DIS is for the "after you've swallowed--it sneaks up on you" heat that doesn't kick in until the 2nd or 3rd sip, and makes you want to take another yummy sip of ice-cold tomatoey goodness--which just makes things worse...

Or better, if you're a spice fanatic like me.
Click to expand...

My favorite hot wings are the ones that are just painful and flavorful enough to keep eating and know you're an idiot for doing it. I get the feeling I would love this recipe.
 
sultan62

sultan62

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Joined
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Messages
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Location
Clayton, NC
Dreamer said:
Daves Insanity Sauce is rated at 180,000 Scoville units (compared with 2,500-5,000 for Tabasco sauce).

And thats not the hottest sauce this company makes, by a long shot... :shocker:
Click to expand...

Please tell me that graph is exponential in nature, and not linear...

Otherwise, that's just ridiculous.
 
PrayingForWar

PrayingForWar

Founder's Club Member
Joined
Sep 9, 2007
Messages
1,701
Location
The Real World.
Dreamer said:
Oh yeah, the Vodka...

I just thought that ingredient was an assumed constituent... ;)

Actually, when I make Bloody Mary's by the pitcher, I don't put the vodka in with the other ingredients. I put in in the individual glasses, and then pour the juice/ice mixture roughly into it. (The vodka has been pre-chilled in the freezer). This way I can more precisely control the amount of liquor in each individual drink.

Some folks like it strong, some, not so much...

Vodka serving for a pint glass of Bloody Mary can range from half a shot to 2 shots+, depending on the amount of liver damage the drinker is willing to accept...

The "heat" comes from a three-pronged attack. The spicy V8 gives you the low-intensity, warming heat, the Tabasco gives you the majority of the "pow" in the form of in-your-face heat, and the tiny bit of DIS is for the "after you've swallowed--it sneaks up on you" heat that doesn't kick in until the 2nd or 3rd sip, and makes you want to take another yummy sip of ice-cold tomatoey goodness--which just makes things worse...

Or better, if you're a spice fanatic like me.
Click to expand...

I actually thought you mistakenly wrote several shots of tabasco instead of vodka. That's actually a really good idea to add the vodka to the glasses individually. I'm going to have to try your recipe this New Years, since I find BM's to be good tonic for hangovers. I'm definately not the spice fanatic you are though.

I also heard a story about a clown who won $20 on a bet that he couldn't do a shot of DIS. The cost of his emergency room visit far exceeded $20 though.
 
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