What’s your special recipie for that most majestic cocktail, The Bloody Mary?
When they are great, and made just right to your own tastes - they are utterly sublime - when they are bad, they are basically undrinkable.
Do we have any fans on here?
What’s your special recipie for that most majestic cocktail, The Bloody Mary?
When they are great, and made just right to your own tastes - they are utterly sublime - when they are bad, they are basically undrinkable.
Do we have any fans on here?
Here’s my recipe!
Stolichnaya Stoli Hot Vodka - 1 part
Sputnik Horseradish Vodka - 1 part
Fino Sherry - 1/2 part
V8 Vegetable Juice - brilliant stuff, nice and thick. This is the base - about 250ml for a not too long, not too short BM.
Celery Salt - 1/2 tsp
Horseradish - 1 tsp
Lemon Juice - maybe a quarter lemon juiced
Worcestershire Sauce - two or three really good dashes (this brings the sweetness)
Tabasco Sauce (to taste - but I like a LOT - in bars I ask for 9/10 on the heat scale)
Ground Black Pepper
All into a Boston with a couple of ice cubes.
Roll back and forth (don’t ever shake Tomato juice)
Serve with a slice of lemon and a celery stick.
Perfect!
It’s funny because Bloody Mary is a drink I have tried so hard to like all my life- and I just cannot drink them despite all my efforts. Even really “good ones” - and I must say reading your recipe Matt- that looks amazing. Maybe I’ll try once again… deep sigh!!!
Why thankyou - if there is a “secret” it’s actually the V8 - it really has a depth of flavour and a thickness that massively helps.
The flavoured Vodkas really help too - Belvedere do a ready spiced Bloody Mary Vodka, that’s actually pretty good - either way, too little vodka is where many bar BMs fall down, you want a burn of spice, followed by a burn of Vodka!
I think like Whisky - there’s a Bloody Mary for everyone.
So many have had one once - been served thin tomato juice with vodka and a few drops of Tabasco - that it’s not surprising they don’t go back!
Matt’s looks good but i think any good bm starts with a hangover.
Haha! …I’ve never had one for that purpose …it’s my go to “pre steak dinner” cocktail…
I think that the secret ingredient is the dash of Sherry although I use amontillado. You can also ruin it with too much tomato juice. So my recipe is:
75ml vodka (normally Absolut)
150 ml tomato juice
Dash of Amontillado
Freshly ground black pepper
Celery salt
Good dash Tabasco
Good dash Lea &Perrins
Squeeze of lemon juice
Ice
And no disgusting celery stick!
So that’s a maybe then??
I agree. I’ve used it for years. Some bars use port - interesting, brings a nice sweetness but it’s so powerful it drowns everything else out. So I don’t!
For some reason I like celery salt, I like cooking with celery but raw celery is the work of the devil and his little imps. So yes - maybe
Port sounds a bit too much
It’s a nice recipe. No Horseradish I see - I do think it’s one of those things that divides the room.
Yours is quite a short drink then - a tumbler as opposed to mine which is a high ball.
You should check out the cocktail thread that I started and appear to be main contributor to
I put lots of ice in so can normally make a highball. No horseradish. Yours has more spice and heat in than an Indian takeaway
I shall - I only really do Bloody Marys - and an occasional Cuba Libré (which to be honest is probably not technically a cocktail)
…I cured myself of Mojitos a long time ago - cannot stand the things now. Same Caiprinīas
I highly recommend trying V8. But yes - I like to have a nice zing!
The only decent cocktails IMO, apart from Bloody Mary, contain either gin or bourbon
My wife would argue that Rum should be included - but I’m with you. I can’t abide sweet cocktails.
I’ve also tried to like Sazerac (?) …the one with Absinthe - but generally lose the next 24 hours, so I don’t bother anymore.