THE Bloody Mary
Tomatoes. To-MAH-toes. As long as it comes with a bit of vodka and plenty of kick.
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.
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.
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.
Ingredients (bloody mary mix):
|1||qt. Sacramento brand tomato juice (this is the best out of the 5 that we tried)|
|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|
- 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.