It’s no secret… my seester T and I are rather in L-O-V-E with a good Bloody Mary. They’re schpishy, zingy and man…do they have some serious rejuvenating powers. Hair of the dog all the way!
But there’s nothing worse than a watered down, flavorless Bloody. Vodka in an iced glass of tomato juice does not make a Bloody Mary. Hell – that’s just spiked tomato juice. Yuck!
A well crafted Bloody should be as complex and multi-layered as a beautiful dish. Savory while bright, spiced and full of umami (ugh, did I really use that word?), while still packing a strong punch.
Don’t get me wrong, I’m not opposed to using a premade Bloody mix because there are some darn good ones out there. But even when I do use a premixed base, I always tweak it. Usually to give more spice and depth of flavor.
So when one of my favorite meals comes around (Sunday Brunch of course), I’m the first to offer up one of my Bloody Marys. Starting off with a good tomato juice, I add some of this and some of that until the concoction is just right. And then, the Bloody has got to chill in the fridge so that the flavors have a chance to marry.
That gives you the perfect amount of time to get the “toppings” together. And that’s where things get fun. Pickled or fresh veggies, pepperoni, crispy bacon, shrimp, cheeses, kettle chips–anything goes! And want a tip? If you’re wary about having to pick up all kinds of ingredients to garnish a cocktail–fret not! Just swing by the salad bar of your local grocery store and grab whatever tickles your fancy. I usually fill a little box with all the fixings to jazz up my cocktails for under $2-$3.
Looking for a Pan-Asian spin on the Bloody Mary? Use Sriracha instead of hot sauce….swap out Worcestershire sauce for Maggi Seasoning Sauce… crush in some hot Thai chiles….and finally, top it with a SPAM musubi. HELL YEAH!
I’ve included a guide below of how I start my Bloody Marys but like my other cocktail recipes on the site, the measurements are loose guidelines and should be adjusted to your liking.
With that Friends….TGIF! Happy Friday and have a brilliant weekend!
Hair of the Dog – Bloody Marys
Serves 2 (very hefty servings)
3 cups tomato juice
1 heaping tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
½ tablespoon Tabasco sauce (or other hot sauce of your choice)
2 tablespoons olive juice (brine)
juice of ½ small lemon (about 2 tablespoons)
zest of ½ lemon
several dashes Old Bay Seasoning
1 teaspoon celery salt (more to rim the glasses)
¼ teaspoon kosher salt (more to rim the glasses)
1/8 teaspoon fresh cracked pepper
4 ounces premium vodka
thick pepperoni slices
pickled hot cherry peppers
In a pitcher or very large cocktail shaker, combine the first 12 ingredients. Stir well and refrigerate for about an hour.
While the cocktail chills, take wooden skewers and slide the garnish onto them.
Mix together 1 part celery salt and 1 part kosher salt in a shallow plate. Wipe the rim of two glasses with a lemon wedge. Roll the edges of each glass into the salt mixture and set aside.
Once chilled, stir the Bloody Mary concoction well. Fill the glasses with ice and divide the chilled liquid amongst the two. Garnish each drink with the celery stalks and prepared skewers.
4 thoughts on “Hair of the Dog – Bloody Marys”
What a clever idea about the salad bar! We drink a version of a Bloody Mary, but’s it’s called a ‘Caesar’ and contains ‘Clamato Juice’ which is tomato juice mixed with clam broth. You’d love it.