Bloody Mary Recipes

I am on a quest to come up with a bloody mary recipe I can call my own. I plan on doing that by either getting one from this awesome forum (I realize and accept the inconsistency of dong that and calling it my "own") or, at the very least, interesting ideas/ingredients from multiple recipes posted here which could actually lead to a completely new recipe which I can call my own. Obviously, if I do the latter, I will certainly share.

Also, if you have any ideas on interesting stirrers (celery is boring), I would appreciate that as well. Thanks in advance.

Discuss...

I've been known to use a bamboo skewer with thwo or three small pickled brussel sprouts, and/or pickled okra.

Sometimes, a little clam juice [Clamato] makes all the difference.

Oh, it's also called a "Bloody Caesar" which is perfect for these idesy-of-March times.

This is one of my favorites.

The Alpine's Cajun Bloody Mary

12 oz Absolut Peppar (this is about 1 1/2 oz per 8 oz glass)
2 bottles Zing Zang Bloody Mary mix
1 bottle of Tabasco or Mr. T's hot sauce
1 dash prepared horseradish (I use quite a bit because I like em spicy) 1/4 tsp black pepper Creole seasoning for rim of glass

Mix all ingredients together in 1 gallon container. (I use plastic ice cubes so it doesn't get all watered down). Wet rim of glass with lime. Dip rim of glass in Creole seasoning. Garnish glass with green bean, olives, a pickle spear or a baby celery stalk


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I use clamato juice and add lemon, worcestershire, celery salt, black pepper, melinda's hot sauce, and fresh chopped dill. I let it marinate overnight.

-I would build the drink from tomato juice or V8-no mixes. Include worcestershire sauce, tabasco, bitters, lots of fresh lemon juice, black pepper-throw in a couple olives-use a dill pickle spear for a stirrer, and pour a bit of the pickle juice in the drink. Rim the glass with celery salt, or toss celery seeds in the drink. No horseradish for me because then it reminds me of shrimp cocktail sauce. A splash of Guinness isn't a bad idea. You can always use a fresh cuke spear as a stirrer instead of the pickle. Pickled pearl onions can also be added. Always serve with a 6oz. beer "wash".
-Just worked up a powerful thirst....

Bruce is right on with this one. Zing Zang is the best, add tobasco, not lousiana hot sauce for heat. I am easy on the horseradish don't want it to taste like cocktail sauce. I use a Clausen dill pickle spear, add a chunk of sharp cheddar, salami, and an olive.

this will sound strange, but try it with gin not vodka.

Gridiron Mary:

Start with a pint glass..

Ice to 3/4 fill

2oz Ketel One Vodka
A few dashes of Lee & Perrins Worchester Sauce
A pinch of celery seed
Several dashes of Tabasco
ground black pepper to taste
1/8 of a lemon squeezed for juice
A few dashes of A1 steak sauce ( I use bold and spicy)
3oz of Mrs T's bloody mary mix (alternatively you can just use all tomtato juice)
Campbells Tomato Juice to fill.

Stir with chopstick or shake with strainer..
3 olives and a lemon slice to garnish

The best part about the Bloody Mary is the experimentation to what you like..a pinch here..a pinch less there. I've seen Guinness used as an ingredient, mighty tasty if you are doing a bunch of them.

jpschust wrote:this will sound strange, but try it with gin not vodka.

I prefer gin, myself.

As for the other stuff, my fairly brief roster includes a shot of orange juice and a dash of dry sherry.

E.M.

Years ago, I saw a recipe on Frugal Gourmet that I've always wanted to try for a martini garnish; probably also good for Bloody Marys as long as you mix them with something else: Blanch cherry tomatoes until skins crack, remove to ice water and remove skins. Drain, cover with vodka of your choice overnight (to which, I'd imagine, you can add your favorite seasonings)

You could also make these up and serve them a la Achatz as a solid cocktail.

Why is a Bloody Mary made with Clamato called a Bloody Caesar? What does Caesar have to do with clams?

Was it because "bloody Caesar" was just the first thing that came to mind when somebody wanted an alternative to Bloody Mary?

Or does it come from Caesar Salad which is made with anchovies, which are also a food from the sea?

Both suggestions seem pretty weak. Is there a more definitive answer?

I had an excellent stirrer at a polish brunch this weekend:
a chunk of dill pickle, a pickled button mushroom, and an olive.
YUM
I am also partial to the Bloody marys that use a steamed shrimp as a stirrer...

I also like to make my bloody marys with spicy V-8 juice instead of tomato.

When I arrived to Chicago from points East, I was shocked to see the buffet that Chicagoan's seemed to put into their Bloody Mary's. The clincher for me was there was no celery in my drink. Where does this come from? A fresh Celery stalk is fine and I still enjoy/prefer it this way. However I've learned to enjoy the sausage, green bean, cheese, pickle, etc. in my "Chicago Mary". Where does the distaste from celery come from? Do other cities/geographic location do this to Bloody Marys?

I like a peperoncini in mine (run it thru the garden!), extra spicy, and I like to mix Clamato and Zing Zang - also good with a splash of tequila

Here is a great recipe for Bloody Marys


Bill's Bloody Mary

Ingredients

5 oz. good tomato juice (such as Sacramento)
1 1/2 oz. fresh orange juice
Juice of 1 lime
1 Tbs. Worcestershire sauce
1 tsp. Pickapeppa sauce from Shooter's Hill
1/2 tsp. Tabasco
1-2 drops Angostora bitters
Freshly ground black pepper or 1 piquin chile, crushed
Pinch of sea salt
3 oz. 90 proof or better tequila
2 celery sticks with some leaves, trimmed to fit glasses (optional)
Crushed ice

Directions

Stir or shake all of the ingredients, except the tequila, celery sticks and ice in a cocktail shaker or pitcher. You can do this ahead of time and just keep it chilled in the refrigerator. When ready to serve, add the tequila and shake or stir again. Pour over ice in short glasses. Garnish with celery.

Yield: 2-3 cocktails

chewonthat wrote:Here is a great recipe for Bloody Marys


Bill's Bloody Mary

Ingredients

5 oz. good tomato juice (such as Sacramento)
1 1/2 oz. fresh orange juice
Juice of 1 lime
1 Tbs. Worcestershire sauce
1 tsp. Pickapeppa sauce from Shooter's Hill
1/2 tsp. Tabasco
1-2 drops Angostora bitters
Freshly ground black pepper or 1 piquin chile, crushed
Pinch of sea salt
3 oz. 90 proof or better tequila
2 celery sticks with some leaves, trimmed to fit glasses (optional)
Crushed ice

Directions

Stir or shake all of the ingredients, except the tequila, celery sticks and ice in a cocktail shaker or pitcher. You can do this ahead of time and just keep it chilled in the refrigerator. When ready to serve, add the tequila and shake or stir again. Pour over ice in short glasses. Garnish with celery.

Yield: 2-3 cocktails

Nice recipe i have tried it today it was good.

Finally, a use for Pickapeppa Sauce!