In light of National Bloody Mary Day this Friday, we’re sharing some of our favorite Bloody Mary recipes. Enjoy!
When looking for a Bloody to class up our recipe list, we looked to the master mixologists from Delray Beach’s The Office for their take on this classic brunch sip.
Mary’s Day Off
- 2 ounces Tito’s Handmade Vodka
- 4 ounces Zing Zang (Bloody Mary mix)
- Celery salt
- Pinch of horseradish
- Olive juice
- 1 jumbo cocktail shrimp
- 3 olives for garnish
- Celery stalk for garnish
- Lime wedge for garnish
- Cucumber spear for garnish
In a cocktail shaker, add cup of ice and pour in Tito’s Handmade Vodka, Bloody Mary mix, a pinch of celery salt, horseradish and a splash of olive juice. Shake vigorously and pour into a chilled pint glass. Garnish with a jumbo cocktail shrimp, olives, a stalk of celery and a cucumber spear. Add a lime wedge to the rim of the glass.
Photo by Joe Woolf
DIY Tomato Base
The Bloody Mary can be a rather contentious cocktail. Aside from the hazy origins, many simply don’t like the taste of tomato juice. Be it V8, Clamato, or a pre-packaged Bloody Mary mix, there seems to be a neigh-sayer to just about everyone. To rebut these Bloody doubters, try mixing up your own tomato juice, straight from the source: tomatoes.
The deal is simple: find the best tomatoes around at peak ripeness—I suggest some heirloom tomatoes from a local green market, such as Farmhouse Tomatoes. Give them a good wash, hull the stem, and drop in the Vitamix or food processer. Add a pinch or two of salt (to your taste—start with less and add as you see fit), and process until smooth. Add a squeeze of lemon, zip one last time, and then transfer to the refrigerator to cool. Once cooled, strain all the pulp and seeds. What’s left is pure tomato water that tastes exactly as it should—tomatoes. For an extra dose of flavor, splash a bit of pickle or olive juice into the mix and a dash or two of Old Bay seasoning in lieu of celery salt.
For those not paying attention, the weather is downright warm in the early stages of South Florida’s winter. Put some chill to this classic cocktail and opt for a frozen Bloody Mary—just as good as the original, just slushy.
Frozen Bloody Marys
Yields 4 servings
- 4 cups of grape or cherry tomatoes, frozen overnight
- 1 medium ripe jalapeno or chili pepper, frozen over night
- 1 cup of vodka
- 1 lime, freshly squeezed
- 1 tablespoon horseradish
- 1 teaspoon Tabasco (more for the spice hounds)
- 4 dashes Wostershire sauce
- Celery salt and fresh ground pepper
Freeze tomatoes and jalapeno/chili over night (for a milder drink, skip the pepper). Add all ingredients in a blender. Season with celery salt and pepper to taste. Blend until smooth and thick. Pour in frosted beer mugs, garnish with some queen olives and celery stalks and serve immediately.
It’s Bacon Time!
With the late-night revelry of New Year’s Eve in the books, we figured you could use a little January 1st pick-me-up. After all, there is a full slate of college football bowl games to watch. So for that rough morning ahead, we figured what’s better than a Bloody Mary—a Bloody Mary with bacon of course.
For this recipe, we called on everyone’s favorite bacon-flavored beverage, Bakon Vodka. The recipe is straight forward, so we spiced it up with an extra special garnish.
- 1 1/2 Bakon Vodka
- Tomato juice
- Celery salt
- Black pepper
- Worcestershire sauce
- Tabasco sauce (there is no substitute!)
In a pint glass filled with ice, pour in Bakon Vodka and tomato juice (I prefer Clamato Juice, but use your favorite). Add a dash each of celery salt and black pepper, and two to four dashes (depending on taste) each of Worcestershire sauce and Tabasco sauce. Shake and pour into a salt-rimmed pint glass. Garnish with a celery stalk and Bacon Wrapped Jalapeños (see recipe below). And of course an olive or two, we aren’t savages.
*Recipe based off Bakon Vodka‘s
Bacon Wrapped Jalapeños
- 6 medium sized jalapeños
- 1 package of cream cheese
- 12 slices of bacon
Preheat the grill to high. Halve the jalapeños lengthwise and de-seed. Spread cream cheese into the jalapeño halves. Wrap bacon around jalapeño and secure with a toothpick (one slice per jalapeño halve). Place on the grill and cook until bacon is crispy.