Bloody mary with tequila
A weekend bloody mary with tequila isn’t complete without a Bloody Mary. There may be lots of store-bought options but get the BEST flavor by making your own mix! Homemade Bloody Mary Mix A weekend brunch isn’t complete without a Bloody Mary.
Elana Lepkowski has an extensive background in the gourmet and celebrity food industries. She has been writing for for various media outlets since 2006. This base is fantastic with vodka as a straightforward Bloody Mary. It’s not too assertive, so you could customize it to your liking. In fact, I made this recipe with that approach in mind. I have lots of ideas for how to spice it up below. The Bloody Mary cocktail has vodka, tomato juice, and spices that, like many early 20th century cocktails, does not have a verified origin.
It is believed that the drink, as we all know it, was created in Paris in the 1920s by a bartender called Fernand Petiot at The New York Bar. Others have claimed to have created the cocktail. There are also many stories behind why it’s called a Bloody Mary. While some swear by canned tomato juice and others by fresh tomatoes, I find that canned diced tomatoes are the best of both worlds. It’s convenient and it creates a mix that’s sturdy without being too watery or too thick. Homemade Bloody Mary Mix combines canned diced tomatoes with lemon juice, apple cider vinegar, Worcestershire sauce, garlic powder, hot sauce, celery salt, kosher salt, black pepper, and smoked paprika. To make one drink: Combine 4 ounces of this Bloody Mary mix with 2 ounces of vodka over ice.
The key to a flavorful Bloody Mary is time and a few key ingredients. Here’s a few tips to help you along! The mix tastes best if left to meld for at least 24 hours. Ice will help keep it chilled. While I would tell you that most cocktails should be shaken, you don’t want to water down your Bloody Mary. Stir, do not shake, this drink. An immersion blender or a food processor will do the job if you don’t have a blender.
Canned whole or crushed tomatoes can be used, but you may need to strain some of those seeds out. Crush the whole tomatoes to release its juices and seeds. A slotted spoon will hold the larger pieces of tomatoes while allowing the seeds to remain in the liquid. Then you simply fine strain the liquid through a sieve to catch all the seeds, which can be discarded. How a Bloody Mary is garnished—what goes on, in, or sometimes even next to it—often depends on where you live. Classic garnishes are a celery stalk, a lemon or lime wedge, and sometimes olives.
