August 7, 2012

Five Great Bloody Mary Recipes

bloody_marys.jpgIn our new life as a Sunday morning bartender, an important job is making sure we have a delicious bloody mary waiting when a customer orders it. We do Bloody Mary (vodka), Bloody Marie (aquavit), Bloody Maria (tequila), and Bloody McCarthy (bourbon), so I'm not worried about the booze (though i may think about kicking up some bacon-infused vodka in the future). What I want to do is kick up my bloody mary base a notch.

To that end I've been reading up, and it looks like I'm on the right track. I use local horseradish when we can get it, homemade pickle brine, a bit of beer, and anything else to make it tastier. To that end we've rounded up a few likely suspects for an excellent base.

See them after the jump, in no particular order - anybody have a recipe that can top these?

  • Sriracha Bloody Mary Cocktail - This recipe calls for Sriracha (naturally) along with your more typical horseradish, citrus, etc. What really caught our eye was their suggestions for garnishes, which I just might have to try, including " Celery Stalk, Lemon Wedge, Lime Wedge, Pickled Green Tomatoes, Cherry Tomatoes, Olives (add a little olive juice for a dirty Bloody Mary), Baby Carrots, Cocktail Onions..." Full of win!

  • World's Best Bloody Mary Mix - this recipe seems to rely on your typical ingredients with a healthy extra dollop of worcestershire sauce, but it really caught my eye because it calls for the use of Clamato or something called Beefamato instead of tomato juice. Guess we could just throw some beef bouillon in and call it a day.

  • Best-Ever Bloody Mary - here they're looking at a shot of garlic powder and specifically calls for a third of a cup of pickle juice...looks like we were on the right track.

  • Kick-Ass Homemade Bloody Mary Mix - The folks at Former Chef add olive brine, a pantload of lemon juice and celery seed to their mix...this could be a winner.

  • The Best Bloody Mary - Bon Appetit doesn't even call for tomato juice, and instead want you to make your whole base from scratch. This sounds delicious if you have the time to put into it, but it might be a bit much for my endeavors. You can bet the farm we'll be trying this at home sometime soon, though.

That's the list we found - any recommendations from the peanut gallery for additions, ingredients, or recipes we haven't tried?

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Posted by Jake Jamieson at August 7, 2012 10:19 PM
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