We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Top Rated Bloody Mary Recipes
Here's the thing — I've never been much of a fan of the Bloody Mary. To me, it just tastes like cold, chunky, alcoholic tomato soup. Thanks, but no thanks. But then, a little over a year ago I had drinks at Prune in New York City's East Village and I tried a version that forced me to change my tune. Aptly named The Ghost of Mary, it featured a spicy, house-made tomato water.This is my homage to that drink. Using fresh tomato water and a spicy homemade hatch green chile vodka. While the prep is a little labor intensive, once those two ingredients are ready, it's an incredibly simple cocktail to make.Click here to see more Tasty Tomato Recipes.
When it's time for an eye-opener, few cocktails do the job better than a bloody mary. This is the classic, old-fashioned version of the recipe, with no crazy bells and whistles, and it's pretty much perfect.
Make your own Bloody Mary mixture: You’ll never want to use a bottled version ever again.This recipe is courtesy of Turnip the Oven.
This recipe, which calls for olives, horseradish, hot pepper sauce and Worcestershire sauce, emulates all of the best flavors of a Bloody Mary. Recipe courtesy of Ready Set Eat
The Tiburon Tavern is fast becoming one of the most popular restaurants in Tiburon, California. This Bloody Mary is a great example of their menu offerings that feature simple, delicious comfort cuisine that uses the finest, fresh seasonal ingredients, many of which are grown by local farmers.
This delicious, low-calorie Bloody Maria mix from Tres Agaves makes a delicious brunch drink with minimal effort.
Located in the heart of the Gaslamp Quarter of San Diego, Calif., The Commons Bar has established itself as the ultimate weekend brunch hot spot. They're known for their signature brunch menu and delicious Bloody Marys, recipe below, which are served in mason jars and garnished with a medley of toppings from olives and limes to jumbo shrimp. The Commons is the perfect place to celebrate National Bloody Mary Day.
If want to know anything about how to cook authentic Mexican food, Rick Bayless, chef and owner of Frontera Grill, Topalabampo, etc. and TV celebrity and cookbook author, is the guy to talk to. He lives and breathes the culinary influences of Mexico, so when he creates his Mary-like Michelada, you can bet it will be packed with flavor. His take includes beer, tequila, citrus fruits, pomegranate, tomatoes, and Tabasco.
Serve a virgin Bloody Mary by adding celery salt, crushed red pepper and Tabasco sauce to some tomatoe juice.This recipe is courtesy of Paige Flamm, The Happy Flammily.
The flavors of a classic Bloody Mary cocktail pair well with shrimp. Anthony Lamas, executive chef and owner of Seviche Restaurant in Louisville, Kentucky, shares his brilliant spicy tomato shrimp ceviche recipe here.Click here to watch chef Anthony Lamas make the recipe.
When I lived in Maryland, I found that true Baltimoreans believed that everything — crab, fries, chips, pizza, onion rings, cauliflower, macaroni and cheese — is better with Old Bay. I didn’t live there long enough to go that level of Old Bay native, but I do think that Bloody Marys were given an extra special boost with this Inner Harbor staple.Read more about the Best Bloody Mary.
Sometimes there’s a fine line between genius and insanity, and celebrity chef Chris Cosentino walks that fine line with his Roman Mary. This mix is the base for Chris Cosentino's famed Bloody Mary verison.
Best Bloody Mary Recipes - Recipes
Below are just a few of the bloody mary recipes we've run across. If you have a recipe you'd like to add to the list, submit it to [email protected]
- 1 quart tomato juice
- 1 cup vodka
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lime juice
- 1/2 teaspoon Tabasco Sauce
- lime slices
- celery stalks (optional)
- 1 cup aquavit
- 4 cups tomato vegetable juice
- 2 tablespoons bottled horseradish
- 2 tablespoons Worcestershire sauce
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon Tabasco
- 1/4 teaspoon pepper
- 6 small celery ribs and lemon slices for garnish
- 2 cans tomato juice, each 1 quart 14 ounces (about 12 cups total), chilled
- 2 2/3 cups fresh orange juice (from about 8 oranges)
- 2/3 cup fresh lemon juice
- 2 1/2 teaspoons red or green Tabasco
- 2 teaspoons Worcestershire sauce
- 2 cups aquavit such as Aalborg or Linie if desired
- Garnish: celery stalks
- 2 ounces vodka
- V8 Spicy Tomato Juice to fill
- 1/2 teaspoon Horseradish
- 2 shakes Garlic Salt
- 2 shakes Onion Powder
- 1/4 diced jalapeno
- A dash of Worcester Sauce
- A picked asparagus spear to garnish
- 16oz. glass - Fill with ice
- 3 dashes of Celery salt
- 2 dash of Black pepper
- 1/2 tsp. of Horseradish (Bucky Badger)
- 1 1/2 oz. of Finest Call (Loaded Bloody Mary mix)
- 2 dashes of A1 Steak sauce (Bold & Spicy)
- 4 dashes of Worcestershire sauce (Lea & Perrins)
- 2 oz. of Vodka (Fleischmann's)
- Top off with Tomato juice (Campbell's 100%)
- Garnish: Your choice
- Tabasco on the side
- Chaser (Miller Lite)
- Serve with cheese, sausage, crackers, and good friends.
- 1/2 cup tomato juice
- 1/2 cup kimchi blended in food processor
- 1/4 cup Marukome Miso & Easy tomato ginger (buy at any Asian supermarket)
- 1/4 cup vodka
- 2 T clamato juice
- 1 T Tobasco sauce
- 1 t lemon juice
- 5 drops of red food coloring
Prep: Mix ingredients and divide into two 8 ounce cups. For garnish, insert baby bok choy into the drink. Further garnish by spearing slices of lotus root and vinegar pickled radish on a toothpick.
- Slice 5 large jalapenos and add to a bottle of any vodka. Marinate unrefrigerated at least 4 hours . overnight preferred
- 2 1/2 ounces marinated vodka.
- Top off with Ditka's Thick and Spicy Mix.
- Refrigerate remaining vodka.
- 2 parts Beefeater (or gin)
- Three squirts of Sriracha
- Dash of pickle juice
- Three shakes Johnny Velvet seasoning
- A dab of horseradish (fresh)
- 3-4 shakes Worcestershire
- Top off with equal parts tomato & Clamato juice
Serve with a garlicky beef stick, kosher pickle, lime wedge and whatever other garnish you like. Chaser is, of course. a can of Pabst Blue Ribbon.
- Half slice of lime
- Half slice of lemon
- 5 shakes of Worcestershire
- 2 dashes of celery salt
- 2 tablespoons of pickle juice
- Shot of vodka
- Cup of loaded bloody mix
- Hot sauce to taste
Muddle together Worcestershire, lime and lemon in the bottom of the glass. Add celery salt and pickle juice. Add Ice to top. Top with vodka and bloody mix. Add hot sauce if needed. Toss in another glass to shake. Garnish as you wish. Enjoy!
How To Make The Perfect Bloody Mary
When you begin to think about classic cocktails, the Bloody Mary is one that often creeps up. Many say the brunch cocktail acts as a "hangover cure" and basically a meal AND drink in one. So, it only made sense we came up with three delicious recipes so that you really can make the perfect Bloody Mary.
What is a Bloody Mary?
A Bloody Mary is typically made up of a mix of tomato juice and vodka. Yep, I know, it sounds interesting, but trust us. This will soon become your favourite brunch cocktail.
Where did the Bloody Mary come from?
The Bloody Mary is meant to have been created by barman Fernand Petiot, who is said to have invented the combination of vodka and tomato juice at Harry&rsquos Bar in Paris in 1921 and then refined the recipe in New York in the 1930s by adding lemon, Worcestershire sauce and black pepper.
Do I have to add chilli flakes?
Nope! The Bloody Mary is completely adaptable. You can make the drink as spicy or mild a you like.
What do I serve it in?
Bloody Marys work best served in a tall highball glass for ultimate brunch drinking feels.
Big fan of Bloody Marys? Then you'll love our Bloody Mary Ice Cubes and Bloody Mary Pops!
2. The Downhill Snapper
Fresh bloody mary cocktail | iStock.com/Bogdanhoda
As we mentioned before, various St. Regis hotels offer their own spin on the original Red Snapper cocktail. This version, which comes from the St. Regis in Aspen, adds infusions of citrus and fresh herbs as a nod to the hotel’s garden. If you’re looking for an extra fresh take on the classic, give this recipe a try. (Every Day with Rachael Ray provides the full recipe.)
- ¾ cup fresh lime juice
- 6 sprigs fresh dill
- 2 tablespoons honey
- 1 (46-ounce) container tomato juice
- 6 ounces vodka
- ⅓ cup fresh lemon juice, plus 6 lemon wedges for garnishing
- ¼ cup W orcestershire sauce
- 1 tablespoon black pepper
- 2 teaspoons cayenne
- 1 teaspoon celery salt
- 5 dashes hot sauce
Directions : In a large pitcher combine fresh lime juice, fresh dill and honey. Using a muddler or wooden spoon, lightly crush the dill.
Stir in tomato juice, vodka, lemon juice, Worcestershire sauce, black pepper, cayenne, celery salt and hot sauce. Stir well to combine. Serve in six ice-filled glasses and garnish each with a rosemary sprig.
Though Chicago’s Sunda has a bloody mary cart on the menu, those in the know can order the off-menu Sumo bloody mary, a 32-ounce drink topped with bacon, braised pork belly, shishito pepper, and even a crab sushi roll, among other Asian-influenced garnishes. (And big ups to Natalia Roxas at Filipino Kitchen for the picture and presumably tackling this monster bloody mary.)
The Checkmate at Score on Davie, which costs a cool $60 and is meant to be shared between two or more people, is a traditional Canadian bloody caesar topped with a burger, pulled pork, Sriracha-glazed slider, onion rings, chicken wings, and a hot dog covered with macaroni and cheese and even more pulled pork. And if you’re still hungry after that, don’t worry—there’s a brownie for dessert.
Chilling allows the flavors to meld (optional)
Here’s the thing about this Bloody Mary recipe: it tastes great right away. It also tastes even better after chilling for 1 hour, or even better overnight. (You can chill up to 1 week.) Why? Chilling helps to meld all the ingredients together into a cohesive flavor, instead of tasting them all separately.
Because Bloody Marys are usually made for entertaining and often for brunch, it’s usually easy enough to whip up the mix in advance and chill until serving. Of course if you want to drink it right away: go for it! The flavor is still fantastic.
- 1 tablespoon celery salt or (or plain kosher salt, if you prefer)
- 1/4 lemon, cut into two wedges
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon soy sauce
- 1/2 teaspoon freshly ground black pepper (or less to taste)
- Dash cayenne pepper
- 1/4 teaspoon hot sauce (such as Franks)
- 1/2 teaspoon freshly grated horseradish (or 1 teaspoon prepared horseradish)
- 2 ounces vodka
- 4 ounces high-quality tomato juice
- 1 stick celery
Place celery salt in a shallow saucer. Rub rim of 12-ounce tumbler with 1 lemon wedge and coat wet edge with celery salt. Place lemon wedge on rim of glass. Fill glass with ice.
Add Worcestershire, soy, black pepper, cayenne pepper, hot sauce, and horseradish to bottom of cocktail shaker. Fill shaker with ice and add vodka, tomato juice, and juice of remaining lemon wedge. Shake vigorously, taste for seasoning and heat, and adjust as necessary. Strain into ice-filled glass. Garnish with celery stalk and serve immediately.
Diamond Reserve Bloody MaryTabasco
- 1.5 oz vodka
- 4 oz Bloody Mary mix*
- 2 drops sesame oil
- 2 oz dry Prosecco
- Black and white sesame seeds, for garnish
- Long cucumber slice, for garnish
- Slice of red pepper, for garnish
- Lemon peel, for garnish
Method: In a mixing glass, add all ingredients, except for the Prosecco and garnishes, and stir with ice to chill. Strain into a stemless wine glass with a large square ice cube. Top with Prosecco and garnishes.
*Bloody Mary mix
- 1.5 cups tomato juice
- .5 tbsp Diamond Reserve Tabasco Pepper Sauce
- 1 tbsp Worcestershire Sauce
- 1 tbsp celery salt
- 1 tbsp Tajin seasoning (or .5 tablespoon chili powder)
Method: Combine all ingredients and chill until ready to use.
Recipe adapted from Todd Thrasher, Restaurant Eve/ The Majestic/ PX, Alexandria, VA
Yield: 1 cocktail (plus ½ cup Bloody Mary base)
Cook Time: 10 minutes
For the Bloody Mary Base:
7 ounces fresh horseradish, scraped and grated
5 ounces Worcestershire sauce
1 ounce fresh lemon juice
Salt and freshly ground black pepper
For the Cocktail:
1 tablespoon Bloody Mary base
1. Make the Bloody Mary base: In an airtight container, add the horseradish, Worcestershire, Tabasco, lemon juice, sherry vinegar, celery salt and salt and pepper. Stir to combine, cover and refrigerate.
2. In a cocktail shaker, add the ice, vodka, Bloody Mary base and tomato juice. Cover and shake once, then pour into a Collins glass. Finish with celery leaves.
Bloody Good Bloody Marys
When I was younger, the idea of drinking tomato juice and alcohol, separately or together, seemed like some sort of method of torture. Somewhere along the way though--perhaps after a few college hangovers--I discovered how refreshing an ice cold, slap-you-in-the-face spicy and spiked tomato juice, also known as a Bloody Mary, can be.
Part of the fun when ordering a Bloody Mary is that everyone has their own special recipe or variation. From Mexican- to Asian- and Southern-inspired twists, you can find any variety of flavors in this boozy brunch staple. So whip up the original, first served at the St. Regis New York in 1934, then try four of our favorite variations from around the globe! Then, if you&aposre up for it, or still standing, make up your own version and share it with us in the comments!
Photograph by Jose Picayo
Get the recipes:
1. The Original Bloody Mary
Serve this on its own, or tweak to make the zesty twists like the ones below.
2. The Capitol Mary
This briny version--spiked with Old Bay Seasoning and clam juice--from the St. Regis Washington, D.C., tastes like an appetizer-cocktail combo!
3. The Bora Mary
The St. Regis Bora Bora adds a sweet and refreshing tropical twists: watermelon juice!