Bloody Mary

photo-21It’s almost the weekend, and there’s nothing better than day-drinking on a lazy Saturday – especially when that Bloody Mary is essentially a meal!  Whip up this super fresh and spicy Bloody Mary mix if you’re looking for a kick with brunch. The secret?  Instead of using tomato juice that’s overly salted – put your favorite whole peeled canned tomatoes in the blender!  It’s a good idea to look for tomatoes whose can-liners are BPA free.  My favorite are Muir Glen, but use whatever you like best or have on hand.  And this recipe is totally adjustable!  Go ahead and change up the spice levels with the amount of  hot sauce, horseradish, or pepper flakes.  Garnish your Bloody with whatever strikes your fancy – pickles, pepperoncinis, olives… or be fancy and hang a shrimp over the glass. That sure puts the cocktail in shrimp cocktail, wouldn’t you say?

Homemade Bloody Mary’s (serves 4)

  • 1 14-oz can organic whole peeled tomatoes
  • 1/4 cup dill pickle brine (suggested: McClure’s)
  • juice of half a lemon
  • 1 large celery stock & leaves, chopped (plus more for garnish)
  • 2 tsp horseradish
  • 1 tsp worcestershire sauce
  • 10 dashes hot sauce
  • 1 tsp celery salt (plus more for rimming the glass)
  • 1/2 tsp onion powder
  • 1/2 tsp red pepper flakes
  • salt & pepper to taste
  • vodka (1.5 oz for each bloody mary)

 

Place tomatoes & their juices, pickle brine, lemon juice, celery, horseradish, worcestershire, hot sauce, celery salt, onion powder and pepper flakes in the blender. Blend until smooth.  Taste and adjust seasoning with extra salt and pepper. Pour 1.5 oz vodka over ice and top off with bloody mary mix.  Stir, garnish, drink, & repeat.

 

Cook’s Tip: Serving all four at once? Measure 3/4 cup vodka into a pitcher, add the whole blender full of bloody mary mix, top with ice, stir and serve. Happy Weekend!