After being contacted by Williams-Sonoma and asked to participate in their Bloody Mary Project, I thought it was about time I posted my recipe for a Blood Mary Cocktail. During tomato season, I always make fresh tomato juice; I’ve used some for this recipe, and I have included both my method for making the juice as well as my Bloody Mary Mix.
Bloody Marys are one of my favorite cocktails. It’s second only to champagne drinks when the Blount County Girls have get-togethers, they are always a fixture at the holidays and of course, it is the quintessential brunch drink.
Early this year, I was asked to cater the wedding reception for two dear friends. I don’t normally do any catering, but this couple is very special to me, so I agreed. When we were coming up with the menu for the party, I suggested Mimosas and Bloody Marys as the drinks for the Brunch Reception. The bride told me the groom was not a fan of Bloody Marys; I told her he had never had one of mine. So, we scheduled a “tasting” at my house one weekend; he was won over.
Since the wedding was prior to tomato season, I made my mix with store-bought juice, but they were a huge hit at the party in any event. Fresh juice really does make a difference, so try them with fresh juice sometime!
I don’t own a masticating juicer, but I think I need to add one to my Christmas list. It sure would make it easier to have fresh tomato juice. Williams-Sonoma carries a huge variety of electric juicers, so you should check them out.
And you should make these Bloody Marys…but, as always, when consuming beverages containing alcohol, please drink responsibly!
- 32 ounces fresh tomato juice (or your favorite brand)
- 12 ounces vodka
- 2 tablespoons pure horseradish
- 1 tablespoon celery seed
- 2 teaspoons Worcestershire sauce
- 2 teaspoons lime juice
- 1 teaspoon Tabasco sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- Combine all ingredients in a large pitcher and stir to combine.
- Serve in chilled glasses (or with ice) and garnish as desired with celery sticks, lemon wedges, olives, pickled okra
- 3 pounds fresh vine-ripe tomatoes, quartered (skin and seeds intact)
- salt, to taste
- In a large saucepan, over medium heat, add the quartered tomatoes.
- Cook, covered, for 15 minutes.
- Remove from heat and strain in a fine mesh colander, pressing with a wooden spoon until the skins and seeds are all that remain in a dry pulp.