THE Bloody Mary

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Tomatoes. To-MAH-toes. As long as it comes with a bit of vodka and plenty of kick.

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I’m almost embarrassed to admit that I’ve never had tomato juice unless it’s on the rocks with some type of libation and a spoonful of horseradish. Judge all you want, but when you’re having your scrambled eggs and coffee, I’ll be that super happy girl at the next table sipping on my spiked tomato juice.
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For almost as long as we’ve been diligently trying to crack the code for Craftbar’s pain perdu (french toast) recipe, we’ve also been working double duty to concoct the best gosh darn bloody mary EVER. After countless interrogations, the bartenders at Craftbar, Joe Doe’s and Boqueria all surrendered their secret ingredients. From mustard powder, balsamic vinegar, pickle juice to beef consommé, we bravely amalgamated oddities with our tomato juice.

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It was  a long and arduous process, but our determination kept us motivated. Not to mention we needed something to wash down all those french toasts. And many, many, many vodka bottles later, we present to you our ultimate brunch beverage: Bloody Mary Goes Fishing With Her Friends.
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Ingredients (bloody mary mix):

1 qt. Sacramento brand tomato juice (this is the best out of the 5 that we tried)
1/3 cup horseradish
2 Tbsp olive juice
2 tsp worcestershire sauce
1 tsp celery salt
1 tsp mustard powder
2 tsp freshly ground pepper
2 tsp Tabasco sauce
juice of 1 lime
juice of 1 lemon
  1. Combine all ingredients in a large pitcher and mix thoroughly. This mix can be made ahead of time but make sure you cover it and store in the refrigerator. Or better yet, freeze them in ice cube trays! Prior to serving, garnish the rim of the cocktail glasses with special salt blend. Fill each glass with ice. When ready to serve, pour bloody mary mix into a large cocktail shaker (no ice) and a few shots of premium vodka. Shake vigorously and pour into individual glasses. Be daring with your garnishes and use white anchovy filets, blue cheese stuffed olives, pickled vegetables, or a shrimp cocktail.

20 Responses to “THE Bloody Mary”

  • Joy Says:

    I’m first too!! hahaha I think we are each others’ biggest fans :) Can you believe I never tried a bloody mary til about a couple months ago? I always thought a salty alcoholic drink would be absolutely disgusting, but HOLY CRAP are they good!! You always make such beautiful cocktails, I will have to make a couple of these once Collin gets back, mustard powder…who would’ve thought?

  • Timeless Gourmet Says:

    I have NEVER had tried dried mustard in my Bloody Mary….what a must-try!!! I’m excited. Since I posted a Seacoast Bloody Mary recipe (to make a pitcher-full too !!) I suggest a Bloody Mary Goes Fishing With Her Friends taste-test. You win on the name …. ;)

  • Divina Says:

    This is a fantastic cocktail. Never had bloody mary served this way. Great photos.

  • Sook @ My Fabulous Recipes Says:

    Wow! So pretty! Love the presentation of this drink.

  • penny aka jeroxie Says:

    You make me crave for bloody mary now….and ive never tried one wit mustard and horse radish. that is a real kick.
    Loving the presentation and photos as well

  • Dhale Says:

    @Joy: What?!?!?! Oh you are still a young padawan. Bloody marys are SO good and glad you finally crossed over to the dark side :)

  • Dhale Says:

    @Timeless: If it wasn’t for our incessant interrogations with bartenders, I never would have guessed mustard powder either but it works! I’ll definitely give your Seacoast recipe a try. Glad you find the name amusing ;)

  • Dhale Says:

    @Divina: Thanks! I like adventurous cocktails and an anchovy filet is definitely right up there!

    P.S. Belated congrats on the Top 9 :)

  • Dhale Says:

    @Sook: Thanks so much! I say you and your husband enjoy a pitcher of bloody mary this weekend! You deserve it :)

  • Dhale Says:

    @Jeroxie: Bloody marys are the only way to go when you’re having brunch. Before I realized they put horseradish in the mix, I always wondered what all the little floaties weere in my drink. It makes all the difference! Thanks :)

  • Tokyo Terrace Says:

    I love Bloody Marys! Yours are absolutely gorgeous…makes me crave one right now…mmmmm… Beautiful!

  • Dhale Says:

    @Tokyo: Thank you so much! I love bloody marys but for some reason it just doesn’t feel right drinking it unless it’s for brunch. I have Pavlov’s theory working on me- when it’s a weekend morning I start to salivate ;)

  • Malou@IMPROMPTU Says:

    you make me crave for something i’ve never tried… OMG your pictures are amazing!
    thanks for visiting my site, and yeah i’ll send you the balikbayan box for these cocktails!

  • Dhale Says:

    @Malou: You HAVE to try a bloody mary at least once. People either love it or hate it. Hopefully you’ll love it :) And once I receive your balikbayan box full of adobo, I’ll send it right back with loads of bloody marys ;)

  • Lindsay Says:

    I had one at brunch a few months ago that had jalapeno infused vodka. Interesting, indeed. (And I haven’t had another bloody mary, since…)

  • Dhale Says:

    @Lindsay: Jalapeño infused vodka?! Sounds interesting but not sure if I’d be game. Bloody marys – people either hate it or love it :)

  • Jenious Says:

    It doesn’t feel like a true Sunday until there’s a bloody mary in hand. These looks ah-mazing!

  • CarolQ Says:

    Okay, you have celery salt ~ 1 celery salt~ is that a tsp or a Tbsp?

  • Dhale @ Culinary Musings Says:

    @Jenious: I totally agree :) It’s just not the same without it!

  • Dhale @ Culinary Musings Says:

    @Carol: OMG… I’m such a doof. No matter how many times my bf and I proofread the entries, I always manage to overlook something. Thanks for pointing it out! And it’s 1 tsp :)

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