Comments on: A Pitcher of Bloody Mary Mix

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Thu, 31 Jan 2008 18:56:21 +0000

This is definitely not the classic Bloody Mary recipe, Brendon, but rather one of the billion variations out there.

But if you’re gearing up for Super Bowl Sunday this weekend, a little prime rib might be just what the doctor ordered.

By: Brendon

Brendon — Thu, 31 Jan 2008 07:24:51 +0000

Hmm.. That does sound like it could be good, but generally speaking, I don’t like my bloody marys to taste like a prime rib. Isnt the focus of the Bloody Mary supposed to be on the tomatoe?

By: kara

kara — Thu, 17 Jan 2008 00:42:50 +0000

Thanks for the recipe. Going to mix up a batch right now!

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Tue, 23 Oct 2007 00:31:41 +0000

Anne

I think one full fifth of vodka would work well with these quantities.

But try it yourself and let me know!

Jeff

By: Anne

Anne — Sun, 21 Oct 2007 17:10:43 +0000

What would be the amount of vodka to add to the recipe to make Bloody Marys in quantity, similar to your superb “margaritas by the gallon” recipe?

By: Steph

Steph — Wed, 10 Oct 2007 20:39:45 +0000

We made yuor bloody mary mix last weekend and it was a huge hit! Thanks for a wonderful website.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Tue, 09 Oct 2007 17:37:12 +0000

Thanks, Diana!

But let’s call them something other than “BMs”, can’t we?

By: Diana

Diana — Tue, 09 Oct 2007 14:06:31 +0000

Mixing the vodka in with everything else the night before didn’t seem to bother the BM’s at all. It definitely made transport to the field much easier.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Mon, 08 Oct 2007 21:40:05 +0000

Hey Scott

I’ve gotten a lot of comments about that pitcher, but I don’t know what to tell you. I think it belonged to my girlfriend’s grandmother.

By: Scott

Scott — Mon, 08 Oct 2007 02:51:23 +0000

Where can I get that wonderful pitcher in your picture?

By: Diana

Diana — Wed, 03 Oct 2007 20:15:48 +0000

Wow, you’re fast.

I shall.

By: Jeffrey

Jeffrey — Wed, 03 Oct 2007 20:14:50 +0000

Diana

I don’t see why it would hurt, so try it and give us a full report on Monday, will ya?

Jeff

By: Diana

Diana — Wed, 03 Oct 2007 19:37:58 +0000

I’m making a gallon (probably two) of your bloody mary mix to take to the Skins game this Sunday. Will it taste as delicious if I add the vodka to the mix the night before, or at least the morning of the game so it’s all in one container for easier transportation?

By: Jeffrey

Jeffrey — Tue, 02 Oct 2007 05:27:16 +0000

Thanks, Cheryl!

I stole the steak sauce and the avocado from a good friend here in town, Ric Lee, who has been making the best Bloody Marys in Oregon for a long, long time.

He wouldn’t give me his recipe, so I had to try to reverse-engineer it here.

And Anita, you’re right. The Muir Glen tomatoes, when pureéd, taste wonderfully tomato-y in a Bloody Mary.

However, for those of you making Bloody Marys in a pinch, I stand by my original recipe.

By: Cheryl Charming

Cheryl Charming — Mon, 01 Oct 2007 06:32:51 +0000

I love that beautiful pitcher you are using! This is also the first time I’ve seen someone else use steak sauce besides me. I like to use A-1.

Cheryl

By: Jeffrey

Jeffrey — Wed, 26 Sep 2007 17:30:50 +0000

Anita, did I forget to mention that I’m also lazy?

Okay, I’ll try it this weekend and report back, I promise.

By: anita

anita — Wed, 26 Sep 2007 17:09:04 +0000

I highly recommend making your own tomato juice year-round with canned tomatoes, if you can’t get your hands on good fresh ones. I promise it’s better than canned by a wide enough margin that you won’t mind the effort.

Method described here:
http://marriedwithdinner.com/2006/12/29/dotw-bloody-mary/