This bloody mary mix though
Ever think to make your own bloody mary mix? Us either, seemed like a lot of work.
But guess what? It’s worth it!
Especially if you’ve got a large crop of tomatoes and nothing to do with them.
This bloody mary mix is:
So mix up a batch for your next brunch, your guests will forever deem you group bartender.
Be a pro home bartender!
Little known fact: I bartended my way through both college and graduate school. It was a super fun way of being social and making more money than anyone else I knew. I missed it so much after starting my career, that I picked it back up during our winter in Hawaii.
I worked at a lot of different kinds of bars, but they all served bloody marys.
At the college sports bar we had bloody mary mix that sat on a shelf for who knows how long. If someone asked for “spicy”, I threw in a couple of dashes of Tabasco.
At the neighborhood pub I upgraded to Zing Zang bloody mary mix which is actually pretty good and has a kick. But is still bottled and shelf-stabilized.
The brewpub in Hawaii, on the other hand, made their mix from scratch. It came from the kitchen’s Vitamixes every morning.
So when we suddenly came upon a fresh batch of homegrown tomatoes, it didn’t seem that unreasonable to make our own.
- Green and red make brown. Skip the herbs even though they seem like a good idea.
- Tomatoes plus air bubbles can make the color appear orange or pink. Not red. To make it more red, blend on low speed to remove some air bubbles.
- We like more flavor than most. We dulled this recipe down a bit so the masses enjoy. (Feel free to add more kick!)
- Bloody marys are good virgin, with vodka or even with gin. Follow the instructions for the best ratio.
- Nothing is more impressive than a fancy garnish; so do it up.
- One way to “do it up”: make your own pickles
Useful tips for Bloody Mary Mix
Rimming a glass is really easy. Put spices on a small plate (we used lemon pepper and kosher salt), wet your finger and run it along the outside of an empty glass, then press into plate. Put your celery rib in, then the ice.
A homemade bloody mary mix for when you have extra tomatoes
- tomatoes - 5 small to medium
- olive juice - 1/4 cup (60 mL)
- worcestershire sauce - 2 Tbsp. (35 g)
- tomato paste - 2 Tbsp. (33 g)
- lemon (w/peel) - 1/4 whole
- lime (w/o peel) - 1/4 whole
- horseradish - 1 tsp. (5 g)
- thai pepper (de-seeded) - 1 whole
- celery salt - 1/2 tsp. (3 g)
- pepper - 4 cracks of the mill
- celery - 1 rib
- green olive - 1 whole
- lemon - 1 garnish slice
- thai pepper - 1 whole
- Add all ingredients into your container
- Blend on high for 30 seconds
- Ramp down and blend on low for 30 more seconds
- Add water, vodka or gin in a 3:1 ratio (3 being the bloody mix)
- Pour over ice
- Snap a pic and tag #lifeisNOYOKE (we really wanna see this one)
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