A Pitcher of Bloody Mary Mix

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It’s football time here in the university town I call home, so on Saturday mornings my kitchen often becomes the epicenter of pre-game madness. I like to put out a bottle of vodka, a pitcher of my Bloody Mary mix, and a tray of fun garnishes for the fans and let people put together their own drinks.

Now, I understand the benefits of juicing your own tomatoes for the ultimate do-it-yourself Bloody Mary. However, I’ve got to point out that in the middle of winter here in the Pacific Northwest, canned tomato juice tastes a hell of a lot better than the mealy specimens my local grocery store is peddling for $3.99 a pound. So here’s a beefed-up Bloody Mary mix you can make any time, with ingredients you can find just about anywhere.

See recipe below.

As an aside, I’ve found that this recipe works best when it’s allowed to sit overnight to let the flavors combine. So if you have the time, try to make it the night before.

To make a Bloody Mary, fill a 16-ounce glass to the rim with ice and add two ounces (¼ cup) of your favorite vodka. Salting the rim of the glass is optional, but I like to pre-salt a few glasses and set them out. Top with Bloody Mary mix and garnish as you like. Here are some suggestions for your garnish tray:

Celery stalks
Stuffed olives
French cornichons
Pickled white asparagus
Lemon and lime wedges
Pearl onions
Pickled green beans
Cherry tomatoes
Pickled garlic cloves
Pickled pepperoncini peppers
Cooked, peeled shrimp

And for a wonderful treatise on making a single Bloody Mary the right way, check out this video my peeps over at the Small Screen Network have put together.

A Pitcher of Bloody Mary Mix Print Me

  • 1 46-oz can tomato juice
  • 1 garlic clove, minced
  • ½ small avocado
  • ¼ cup Worcestershire sauce
  • 1½ oz lemon juice
  • 1½ tbsp steak sauce
  • 2 tsp cracked pepper
  • 1½ tsp celery salt
  • 1½ tsp hot sauce
  • 1 tsp horseradish
  1. Purée garlic, avocado, and eight ounces of the tomato juice in a food processor or blender until smooth.
  2. Add to remaining ingredients in a large pitcher and stir until combined.

Recipe printed courtesy of jeffreymorgenthaler.com

35 Replies to “A Pitcher of Bloody Mary Mix”

  • anita says:

    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/

  • Jeffrey says:

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

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

  • 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

  • Jeffrey says:

    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.

  • Diana says:

    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?

  • Jeffrey says:

    Diana

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

    Jeff

  • Diana says:

    Wow, you’re fast.

    I shall.

  • Scott says:

    Where can I get that wonderful pitcher in your picture?

  • 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.

  • Diana says:

    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.

  • Thanks, Diana!

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

  • Steph says:

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

  • Anne says:

    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?

  • Anne

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

    But try it yourself and let me know!

    Jeff

  • kara says:

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

  • Brendon says:

    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?

  • 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.

  • aaron hedrick says:

    great site-it’s on my favorites now.

  • dbs says:

    I won’t lie- I make a mean bloody mary (ask flowers) 😉
    but this looks stellar, I will have to try it for sure!

  • BethAnne says:

    My favorite health drink — it’s almost a salad in a glass!

  • Christie says:

    Is it ok to make this about 2-3 days before you are going to drink it?

  • mike says:

    Bringing your mix to the North West String Summit in North Plains this weekend. Looks great, I’ll let ya know the results.

  • Christine says:

    First – recipe rocks! (Best served on a race boat before you head out of the harbor, with ‘Crazy Train’ playing, garnished with a marinated string bean)

    But I digress…

    The pitcher: I bet it has a ‘Corning’ or ‘heat proof glass’ mark on it somewhere. It’s a coffee carafe (vintage) – put ‘coffee carafe warmer’ into ebay, you should find several similar pieces with the silver warming base. Gorgeous!

  • Dina says:

    Jeff- by far THE BEST Bloody Mary recipe EVER! Took a double batch up to Tahoe for girls’ weekend thinking they’d last Saturday and Sunday… not a chance. 5 of us polished these off in no time…

    YOU ARE MAGNIFICENT AND SO ARE YOUR BMs (I know… I know… couldn’t resist! Sorry)

  • Rachel says:

    Jeff,
    I was looking for a recipe that was out of the ordinary and when I saw avocado and steak sauce I thought YES!!! I don’t like horseradish so I omitted that but other than that I made a double batch and took it camping and everyone was in awe of how AWESOME it tasted. I also like a “salad” in my bloody so I put Celery, Pickled Asparagus, Green Olives, Twist of lime, and a Pepperoncini pepper…DELICIOUS!!

  • Hector says:

    Recipe looks very similar to what I am working on. Sub avocado for onion powder and if you are going to used canned tomatos used italian tomatoes

  • Samantha says:

    Found this Bloody Mary mix via Pinterest and tried it last night for the first time – it was wonderful!! Thanks for posting! Although I will confess, I added a little more hot sauce and black pepper because I like mine a little more spicy 🙂

  • Shelley says:

    I just found exact carafe on Etsy (12/8/14) and saw others. Can’t wait to have these with friends to celebrate Christmas. Then celebrate with family on Christmas, then maybe celebrate sugar bowl, …

  • Dana says:

    I’ve been making Bloody Murphy’s (tied to my last name) for the Seahawks football parties for the last two years. My dad adds Beef Tea to his recipe, and I sometimes add Montreal Steak Seasoning along with the other ingredients and I use an equal amount of bacon vodka and pepper vodka. Love this one with the garlic and avocado and will give it a try this weekend for the Superbowl!

  • Sunny Drohan says:

    Are you still a Bartender at this place?
    Have a good friend whose son has moved to Portland and my cousin Harris has lived there for many years.
    I just came across your blog so don’t have time to make your recipe. But sure will soon.
    Will ask them to try your establishment.

    I am in Bonita Sorings, FL. So unable to partake of your skills. Maybe one day. Thank you for your recipe.
    Had a bacon Bloody Mary at Rick Irwin’s Nantucket in Greenville, SC. With a gorgeous bacon slice as a garnish from Nueske’s.

  • Antoinette says:

    I made this Bloody Mary Mix for a party and it was a huge success everybody loved it. I have since made it again and it is definite keeper. The picture you have yours in, I have one similar I found through Princess House crystal some years ago. Not sure if they still sell them worth checking into if you’re looking for one. thanks so much for posting this recipe

  • Jim says:

    The pitcher reminds me of a beer growler. I have a couple with the silver ringed handle.

  • Adam says:

    Jeffrey,
    I finally got around to trying this after wanting to for a long time. It was fantastic!

    I used homemade tomato juice that I’d canned in the fall. Do you think this mix would survive a pressure canner so I could make pints of mix in the fall as well?

    Thanks!

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