The Bloody Mary. It is THE quintessential brunch beverage, yet I only have them at a restaurant. Brunch and Bloody Mary’s go hand in hand. We are going to make a restaurant-style bloody mary at home. I made a killer batch of bloody mary’s last weekend and they were hands-down one of the best I’ve ever had.
First things first, we are making it from scratch. The difference is remarkable when you don’t use a store-bought mix. The drink tastes MUCH fresher and brighter, which if I’m being perfectly honest, can be dangerous. I’m usually a two drink max kind of girl and I had two drinks in no time flat. Consider yourself warned, because they go down Very Easily.
Now that we own a house (EEEK!!!!), my dreams of hosting dinner parties and brunches will finally come to fruition. In a couple of weeks, we are hosting our very first overnight guests and I cannot begin to tell you how thrilled I am to host our friends. My level of excitement is bordering on a kid in line to see Santa. We are making plans, putting together an itinerary, deciding on restaurants, etc. I think a meal accompanied by a pitcher of bloody mary’s is the perfect inaugural brunch in our new home.
Let’s talk Garnish for our Bloody Mary!
For me, a good bloody mary is all about the garnish. Celery sticks are clearly mandatory, but a full slice of super crispy bacon, skewered olives and a wedge of lemon are perfection. If I had pickled beans or pickled okra, that would’ve also made an appearance. Most importantly, use what you personally enjoy. Rather than making everyone the same drink, you can customize them any way you like by setting up as many or as few garnishes as you please. Make your mix in a big pitcher and guests can pour their own vodka (or tequila if you want a bloody maria) and choose their own garnish. Make a flavored salt rim for the glasses and you have a delicious bloody mary that is better than anything you will get in a restaurant because you can make it exactly how you’d like it.
- 8 ounces tomato (or Clamato) juice
- 4 ounces vodka
- 1 1/2 ounces fresh lemon juice
- 2 teaspoons horseradish
- 1/2 teaspoon celery salt
- 4 dashes hot sauce, or more to taste
- 3 dashes worcestershire sauce
- 1 ounce olive juice
- Garnishes: celery stick(s), crispy bacon, lemon wedge, green olives, pepperoncini, pickled beans, pickled okra, cherry tomato
- 1 tablespoon sea salt
- 1 teaspoon celery seed, ground
- 1/2 teaspoon cayenne pepper
- Mix tomato juice with horseradish, lemon juice, celery salt, hot sauce, worcestershire & olive juice. If time allows, let it sit in the refrigerator for an hour or two before drinking. This is your "Bloody Mary Mix".
- Wet rim of glass with lemon wedge and dip into salt mixture. Add ice to the glass, pour in vodka and top with bloody mary mix. Stir well, add garnish and enjoy!
- Other than the tomato/clamato juice and vodka, horseradish is perhaps the most important ingredient. Please don't skimp on it. The lemon juice also gives the drink a nice "zing", I like a bit more lemon juice so I add a little extra to mine.
- The hot sauce is to taste. Sometimes, I don't add much & other times, I may want it spicier. Make it according to your personal taste.
- The mix can be refrigerated for a few days, so if you are having a gathering it is perfect to make ahead! It also helps to develop a bit more flavor.