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:
Pickled white asparagus
Lemon and lime wedges
Pickled green beans
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
- Purée garlic, avocado, and eight ounces of the tomato juice in a food processor or blender until smooth.
- Add to remaining ingredients in a large pitcher and stir until combined.
Recipe printed courtesy of jeffreymorgenthaler.com