Spicy bloody mary recipe

A weekend brunch isn’t complete without a Bloody Mary. There may be lots of store-spicy bloody mary recipe 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. Instagram inspires us to load our Bloody Mary with all the bar foods worthy of stacking on top.

Pretty much, if it tastes good with a Bloody Mary then go ahead and use it. Brunch should be a casual affair, so have fun! Think of your Bloody Mary as a delicious blank canvas. Here are a few variations to adjust your cocktail to your taste. 2 cup clam juice and a cooked shrimp garnish.

Smoky: Garnish it with a crispy strip of bacon and liquid smoke. Start with a drop or two and taste before adding more! Vodka is traditional, but you can use tequila for a Bloody Maria or aquavit for a Nordic spin. The caraway and fennel in the aquavit compliment the tomato and Worcestershire sauce. Single serving: A heavy-bottomed pint glass can hold plenty of Bloody Mary plus garnishes without tipping over. You’ll need a tall glass to accommodate a celery stalk or a crispy strip of bacon.

A hurricane glass will also work. For a smaller portion, use a double rocks glass. A big batch: Pour the Bloody Mary into a large pitcher with a stirrer. The spices tend to settle, so giving it a quick stir between pours ensures that everyone gets all the best bits.