Bloody Mary Mix

What's your favorite one? Mine? None of them, make my own with V8, lemon juice, worstershire sauce, celery salt, tobasco, garlic stuffed Spanish olives, a marinated hot string bean, horseradish, pepper. Doesn't even have to have Vodka in it.

I'll take that Vodka if you aren't going to drink it. Seriously - sounds like a great combo of ingredients, though I prefer the purity of good quality tomato juice to V8. I put the tiniest drop of oyster sauce in mine - and prefer Thai to Chinese oyster sauce for this.

Try your own concoction using Clamato.

Clamato is a good thing. No matter how you pronouce it.

CTF Mine is the same as yours except for tobasco. I use Crystal Sauce instead. Much better flavor than Tobasco.

There is a restaurant in Dallas (Ozana)down on Greenville, that for Sunday Brunch, offers a make it yourself, Bloody Mary bar. They will bring you a glass, the ice and a shot of vodka, and you pretty much make your own Bloody Mary. You must realize that in Dallas no alchohol is legally sold until NOON, but this place starts serving at 10:00AM- I guess they have special dispensation, from who knows who- anyway the amount of different things that they offer to make your drink with and to use as additives- shrimp, avacado, celery sticks, olives, dilled green beans- you name it, it's here. But their own private stock of tomato mixer is out of this world. No need to add anything- well, maybe a pinch of horseradish- but that's all!

12 OZ glass ...

seven twists of pepper
seven twists of salt
seven shakes of (standard issue) celery salt
seven shakes of Worcestershire
seven squirts of Tabasco
a medium-short glug of Roses Lime Juice
TWO ice cubes
Add Stoly (or equal amount of water if going virgin)
Regular, normal V8 ... allowing for future ice
pour from one glass to another until well mixed
Ice

Period.

One large can of Spicy V-8 juice
two Tbs. horseradish
the juice of one lime
Cholula hot sauce to taste
two Tbs. fresh dill finely diced
celery salt to taste
fresh ground black pepper to taste
two Tbs. Worcestershire sauce or to taste
don't forget a good quality vodka or tequila to taste

I have used this recipe for the last 20 years at home and in the bar and I have never had a complaint, EVER!


David O.

Trader Joe's has one that will stand up to any home made. Just add quality Vodka and a little pickle juice and "Bob's your uncle."

Dean

I'm having one as I post - made much the same as chewingthefat - but I also use Crystal hot sauce - and pickled okra as a garnish - it's pretty tasty.

If I'm not making my own, I think this is one of the best.

Nice ideas all!

Bailey, the pickled okra is a new twist to me, sounds good!

I add beef bullion, and Louisana Hot Sauce, to make a "bloody Bull". I use 2 cubes, and 6 oz. of water, to a big can of V8 or tomato juice. I use the store brand V8.

Other things I sometimes add;
Any kind of hot sauce I like
Clausen pickle juice ( my Clausens go dry sometimes )
Lime or lemon juice
Celery salt
Soy sauce
Teriyaki sauce
Worcestershire sauce
A-1 steak sauce
Juice ( to taste ) from a small can of boiled oysters, and eat the oysters with the drink. Makes a good breakfast!
Joe

Oysters!

Next time I have raw oysters I'm going to eliminate the cocktail sauce and crackers and have them with a spicy Blood Mary!

Thanks, Papa!

Personally I think an azz kikin spicy as all get out, Bloody Mary[didn't want to just use BM, cause that seems to work too], is great for a hangover, gotta have a stick or 2 of celery and plenty of salt, pepper and enough fresh horseradish to cure it or give you a horseradish stroke!

Nooo prob Bailey!

I love raw oysters but it is a 40 mile drive for me to get some. That's why I started using the boiled ( just a buck or so ) canned ones. I know, I know, but hey, they are not bad and... I even make an Oysters Rockefeller kinda thingy with those babys. The juice is good for oyster dip to. Just mix it w/ sour cream and some hot sauce. Crown Prince is the brand I like.

Oh, celery, horseradish, yep.

Shoot, I'm gonna have to go make a batch. :~)
Joe

trying to remember how i do this:

vodka
Sacramento tomato juice
horseradish (alot!)
fresh lemon juice
celery salt
pepper
dash of A-1 sauce
dash of hot sauce
and the secret ingredient is: vermouth! (just a bit - it brings out the flavors of everything else in a good way)

quote:

Originally posted by wheregreggeats.com

12 OZ glass ...

seven twists of pepper
seven twists of salt
seven shakes of (standard issue) celery salt
seven shakes of Worcestershire
seven squirts of Tabasco
a medium-short glug of Roses Lime Juice
TWO ice cubes
Add Stoly (or equal amount of water if going virgin)
Regular, normal V8 ... allowing for future ice
pour from one glass to another until well mixed
Ice

Period.

I guess you could call this one a " Bloody 45"--- 7+7+7+7+7+2+8=45!

the Major Peters "The works" Bloody Mary mix is a good one if one wants to use a mix or another really good one, if you can find it is the brand Bloody Bold.

The problem with all of these recipes is that they are all lacking "Old Bay".

Don't forget a little Balsamic vinegar,also.

Rob, I will try some old bay. Good idea especially with my oyster juice version. Hmm, maybe float an ear of Bay Corn... instead of celery? :~)

Sneetch, Oh I forgot A-1. I use it sometimes.

Am I the only one to use teriyaki sauce in a bloody bull?

Great one, I am surprised you didn't use a 7 oz. glass!
Joe

"Zing Zang" is the best I've ever had.

http://zingzangcom.easystorecreator.com/

Next time you make a Bloddy Mary try using Gin instead of Vodka. Use 50/50 V8 and Clamato. Worchester sauce. Rim the glass with the celery salt. Must be coarse cracked pepper. A little anchovie paste. Horse raddish. Squeeze in half of a small Mexican thin skinned lime and drop it in. Pleanty of Hot Sauce non vinegar based. 1/4 pickle spear, whole celery stalk with foliage,3 big olives, crushed red pepper flakes. Serve in a very tall glass...Russ

Russ, that sounds like a great meal Russ! Ahh, celery salt around the rim, neat idea! My email is still froze but I still have some hope to unfreeze it by the first of the month.
Joe

quote:

Originally posted by Russ Jackson

Next time you make a Bloddy Mary try using Gin instead of Vodka. Use 50/50 V8 and Clamato. Worchester sauce. Rim the glass with the celery salt. Must be coarse cracked pepper. A little anchovie paste. Horse raddish. Squeeze in half of a small Mexican thin skinned lime and drop it in. Pleanty of Hot Sauce non vinegar based. 1/4 pickle spear, whole celery stalk with foliage,3 big olives, crushed red pepper flakes. Serve in a very tall glass...Russ

I believe the Original Bloody Mary recipe called for Gin,not Vodka.

quote:

Originally posted by Foodbme

quote:

Originally posted by Russ Jackson

Next time you make a Bloddy Mary try using Gin instead of Vodka. Use 50/50 V8 and Clamato. Worchester sauce. Rim the glass with the celery salt. Must be coarse cracked pepper. A little anchovie paste. Horse raddish. Squeeze in half of a small Mexican thin skinned lime and drop it in. Pleanty of Hot Sauce non vinegar based. 1/4 pickle spear, whole celery stalk with foliage,3 big olives, crushed red pepper flakes. Serve in a very tall glass...Russ

I believe the Original Bloody Mary recipe called for Gin,not Vodka.

If I have too many of them, I've called Ralph!

quote:

Originally posted by PapaJoe8

Russ, that sounds like a great meal Russ! Ahh, celery salt around the rim, neat idea! My email is still froze but I still have some hope to unfreeze it by the first of the month.
Joe

Gin to me mixes much better with the lime and tomato. I love Vodka with fruit juice, orange,lemon aide,cranberry, and grapefruit. Tonic and lime for Gin. I think a Dry Gin Martini and a Bloody Mary with Gin are the two best drinks with a good steak.

Email me Papa when you get your email unfrozen and we will talk poker.

Try this one



1 1/2 parts gin
2 parts Clamato Juice
2 parts V8
1 tsp prepared horseradish
3 dashes Worcestershire
3 dashes hot sauce
1 part of Guinness Beer
1/2 small thin skinned mexican lime
splash spicy pickle brine (optional)
dash garlic powder (not garlic salt)
1/4 tsp coarse ground pepper
heavy pinch crushed red pepper flakes (looks good floating in drink)
dash of coarse salt
anchovie paste
3 large olives, celery stalk, 1/4 new kosher pickle spear, and lime wedge for serving
celery salt for rimming

Stir and serve on the rocks. If you want to be really fancy garnish with cilantro, or better yet, muddle some into the mixture.
Fill with ice in a tall beer glass.

Enjoy .....Russ

quote:

Originally posted by Rusty246

"Zing Zang" is the best I've ever had.

http://zingzangcom.easystorecreator.com/

I agree. Zing Zang is by far the best I've had. I will often add some Old Bay to it if I'm looking for that type of flavor. Pickles or spicy pickled green beans are my favorite garnishes. I don't even understand the stalk of celery thing.

Last weekend I was introduced to Whisky Willy's Bloody Mary mix and I have to say - it's the best mix I've ever had - a really good blend - nothing in it overpowers the other ingredients.

We had to drink several to reach this conclusion.

I tend to make my own, but someone gave us a gift basket with this in it, and it was very good. The clam is very mild.

I am not sure what mix they use, but I can tell you that letting those pepperoni sliced soak in the drink for a few minutes sure boosted the flavor of the whole thing.


This is the Bloody Mary as served at Rocky's Italian Grill on the Ohio Riverfront across fropm Louisville! This is the best version of the drink I can recall ever enjoying!

Your mayorness, that does look like a good idea, although if I were making it I think I would go for a black olive (kind of sounds like a black olive and pepperoni pizza).

What were you eating there with the bloody mary?

How about using it in a pot roast? I used to like the pot roast at a local deli. The waitress told me that they used a bloody mary mix in theirs. I've been putting it mine since with a can of diced tomatoes.

Don,
That photo came from our visit with Traveling Man in late June, when he was finishing up his Baseball Tour. We ordered an appetizer sampler with Artichoke Fritters and Batter/fried Olives. They were quite compatible with the Bloody Mary that afternoon.

Looks incredible, a pepperoncini in there would add a good zing!

A favorite restaurant of mine which is now closed in NOLA added pickeled okra and a small slice of pickeled garlic.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Al-The Mayor-Bowen

Don,
We ordered an appetizer sampler with Artichoke Fritters and Batter/fried Olives. They were quite compatible with the Bloody Mary that afternoon.

I don't get around as much as TTM, et al, so I've never heard of Artichoke Fritters and Batter-fried Olives. They sound wonderful.

quote:

Originally posted by MiamiDon

quote:

Originally posted by Al-The Mayor-Bowen

Don,
We ordered an appetizer sampler with Artichoke Fritters and Batter/fried Olives. They were quite compatible with the Bloody Mary that afternoon.

I don't get around as much as TTM, et al, so I've never heard of Artichoke Fritters and Batter-fried Olives. They sound wonderful.

Here is the recipe I use MiamiDon.

http://www.npr.org/templates/story/story.php?storyId=5599184

Enjoy ...Russ

quote:

Originally posted by Robearjr

The problem with all of these recipes is that they are all lacking "Old Bay".

Indeed! Old Bay goes into the ones we brew!

quote:

Originally posted by Rusty246

"Zing Zang" is the best I've ever had.

http://zingzangcom.easystorecreator.com/

That's our preferred mix also.

Russ,

Thanks for posting the article about the Fried (Green) Olives. That's exactly what we enjoyed so much.

The Artichoke Fritters can best be described as Hush-Puppy like with a LOT of pieces of chopped up Artichoke Heart (and Onion)mixed into the dough. While their was some 'binder', the majority of the snack was Artichoke Heart and Onion/Red Pepper pieces. If you look at them in the Photo you'll notice the shape is controlled by the Artichoke pieces.

Probably as healthy as a Blooming Onion, but a nice snack anyway.

The recent Harley 105th Anniversary in Milwaukee found quite a few bikers finding their way to the relatively hidden Sobelman's for their locally famous Bloody Mary.



At home I either use either Snappy Tom or Sacramento and add ice, vodka or sometimes tequila, Lea and Perrins, Spice House Old English Prime Rib Rub, a sort of kicked up celery salt, home made horseradish, key lime juice and my home made jalapeño hot sauce (It's a dead ringer for Tabasco Jalapeño) and topped with home canned dill pickle, dilly bean, Brussels sprouts, asparagus, onion and green cherry tomato. I leave the celery, olives, shrimp and Slim Jim out for when we go to Sobelman's.

quote:

Originally posted by MilwFoodlovers



........ topped with home canned dill pickle, dilly bean, Brussels sprouts, asparagus, onion and green cherry tomato. I leave the celery, olives, shrimp and Slim Jim out for when we go to Sobelman's.

I'd love to see the look on Mr. Hoffman's face if a bartender served a bloody Mary that looked like that. b

quote:

Originally posted by porkbeaks

quote:

Originally posted by MilwFoodlovers



........ topped with home canned dill pickle, dilly bean, Brussels sprouts, asparagus, onion and green cherry tomato. I leave the celery, olives, shrimp and Slim Jim out for when we go to Sobelman's.

I'd love to see the look on Mr. Hoffman's face if a bartender served a bloody Mary that looked like that. b

Oh, I'm sure he'd approve. After all, nothing is boiled or sullied with ketchup/catsup!

quote:

Originally posted by MilwFoodlovers

quote:

Originally posted by porkbeaks

quote:

Originally posted by MilwFoodlovers



........ topped with home canned dill pickle, dilly bean, Brussels sprouts, asparagus, onion and green cherry tomato. I leave the celery, olives, shrimp and Slim Jim out for when we go to Sobelman's.

I'd love to see the look on Mr. Hoffman's face if a bartender served a bloody Mary that looked like that. b

Oh, I'm sure he'd approve. After all, nothing is boiled or sullied with ketchup/catsup!

Yeah, but all those veggies? He don't like salad, remember? pb

Bloody Mary Mix...the king of all sleepers when it comes to steak marinade. Try it some time...just add horseraddish & lemon or lime juice.

quote:

Originally posted by porkbeaks
...He don't like salad, remember? pb

I guess he'd never put mint and sugar with bourbon then.

Beaks,
I like the recipe for the Bloody Mary and the photo thereof. I am afraid I would ask for it in a Sonic Hiway 44 cup or maybe one of the Dad's Root Beer Half-Gallon Mugs...with all the fixin's in there I don't think that little Mason Jat Pint would hold more than 4 oz of the drink !!

You have say grace instead of prosit!

quote:

Originally posted by MilwFoodlovers

The recent Harley 105th Anniversary in Milwaukee found quite a few bikers finding their way to the relatively hidden Sobelman's for their locally famous Bloody Mary.



At home I either use either Snappy Tom or Sacramento and add ice, vodka or sometimes tequila, Lea and Perrins, Spice House Old English Prime Rib Rub, a sort of kicked up celery salt, home made horseradish, key lime juice and my home made jalapeño hot sauce (It's a dead ringer for Tabasco Jalapeño) and topped with home canned dill pickle, dilly bean, Brussels sprouts, asparagus, onion and green cherry tomato. I leave the celery, olives, shrimp and Slim Jim out for when we go to Sobelman's.

I think my Mom used to wear a hat very similar to that drink....

For those that like to get their daily vegetable dose while drinking a Bloody Mary, maybe thinning out some Gazpacho with your favorite vodka will do the trick. pb

Thought I'd bring this back as a great BM, is my favorite Sunday morning drink, I want to see if any new recipes are out there!

 I agree with porkbeaks abot Major Peters.  I also add a dill pickle, some pickle juice, and ground horseradish!  Yum.

PapaJoe Mentioned beef buillon, but if you can find it, there used to be Beefamato.. similar to Clamato, but using buillion..
Oh GAWD.. it was excellent.......personally, I dont like horseradish in mine, makes it taste like watered down cocktail sauce, but do like a dab or 5 of hot sauce....

I use Lemon Vodka, half V-8, and half tomato juice, dash of lemon pepper and tiny dash of garlic pepper, hot sauce, celery salt, (since I cant find the Beefamato anymore.....)....I also use a lemon instead of a lime for garnish, along with traditional celery, and queen stuffed olive.....(blue cheese stuff makes for a nice taste with the tomato juice) You can also skip the hot sauce and use Abolute Peppar Vodka, if you like them real hot.......
Tobasco makes a nice BM mix, but its EXTREMELY salty.. almost too salty.......

MilwFoodlovers


T

 
That one looks like a BM that I had at Trumps in Atlantic City back in 94.... It was a friggin salad bar in a glass.. I loved it....

Did anyone else find they had Willie Nelson's "Bloody Mary Morning" stuck in their head after reading this thread?