BLOODY MARY MIX
A delicious bloody mary while out for brunch is absolutely a treat we’ve missed, so we spent months trying to get a mix together that we were happy with. The good news about this recipe is it works for both the “I want to basically be able to chew my drink” bloody crowd, as well as the “Drinks are liquid, why is this salsa? Can I get it strained, please?” crowd with an easy adjustment.
WHAT YOU’LL NEED
40oz Tomato Juice
5 oz fresh lime juice
5 oz fresh lemon juice
6 oz brown sugar beef broth syrup (below) - Can be subbed with regular simple syrup if you don’t eat meat, but if you do, this makes this mix a total stunner
1 oz hot sauce - We like Tiger Sauce or Tapatio, if you are a heat seeker, bump it up!
1 oz worchestire sauce
1 heaping TSP Celery Salt
1 TSBP Salt
Black Pepper - if you’re in the camp that strains your mix, you can use whole peppercorns (15-20 whole corns). If not, use 1 TSP ground pepper
1 TBSP Horseradish - Fresh grated if you can get it, jarred works totally great
1 Heaping TSP Crushed Red Pepper - Optional, but recommended
WHAT TO DO
BROWN SUGAR BEEF BROTH SYRUP
Dissolve ⅓ cup of brown sugar into 4oz of beef broth in a saucepan on the stove over low heat. Let it cool before use.
Combine all ingredients in a container (or containers) that will fit in your fridge. Prep your mix the day before you want to drink it and let it sit overnight so all of the flavors do their thing. If you’re straining, pass the mix through a fine mesh strainer to catch all the big solids. If you like it chewable, you’re ready to rock!!!
FOR SERVING
6 oz Bloody Mix
2 oz vodka of your choice
We prefer to shake with ice and dump into a glass, but you can stir with ice if preferred. When we’re going all out, we top with a little light beer and a fried cocktail onion because we love excess.
Cheers!
Comments