Bloody Mary Recipe Horseradish Heaven
Horseradish Bloody Mary Recipe
Bloody Mary recipes: They have come a long way since their inception in a hip nightclub in New York City in the early twentieth century. Those first bloody Mary’s, as well as most made in my kitchen, were crafted from scratch-one at a time. As I see it, there are three levels of bloody Mary mix recipe. Strive for level one whenever possible!
Scroll down for the perfect bloody Mary recipe, horseradish makes the difference!
Level One-Home made from the ground up
The very best bloody Mary is mixed on an individual level, from scratch. That’s art! start with a good bloody Mary recipe. Gathering fresh ingredients from a local market, hand selecting the amounts, blending to individual tastes, making adjustments…That’s the highest level of creation of a bloody Mary mix. I’m a huge fan of infusing vodkas with fresh ingredients like celery, onions, peppers, garlic, cucumbers, horseradish root- the sky is the limit! There is such an intimacy to talking to a friend or customer about what they like and do not like in a bloody Mary mix. Like any good relationship, communication is the key!
Level Two – Making a Batch
Ok, so it’s not always practical to mix a bloody Mary recipe from scratch, one at a time. If you run a bar or are entertaining large numbers- or maybe you’re travelling to a football game. Sometimes we need to make up a bloody Mary mix in advance.
Be Careful! The acids in tomato juice and citrus fruits will break down your bloody Mary seasonings and horseradish. Wait as long as you can to mix your ingredients. Once you have mixed them, keep your bloody Mary mix cold. Proper refrigeration will slow the degradation on the various flavors that make this cocktail so savory and delicious.
I’m usually not a big fan of measuring devices when it comes to mixing a bloody. When it comes to making a larger batch however, I recommend exercising more precision. We’re all counting on you- Get it right!
Level Three – Commercial pre-mix
A nuclear holocaust? A late night spontaneous decision AFTER all stores but kwik marts are closed? Maybe you are just plain lazy. Sometimes, not too often, you need a commercially produced bloody Mary mix. Here’s the deal: When ingredients are mixed together for sale and use months in the future, preservatives are needed. Read the label. Zing Zang is probably the best of these worst choices. Most are VERY high in salt and contain ingredients no one would stock in their kitchen. It also lacks horseradish That speaks volumes. Here’s a little known alternative that, you may have noticed, I endorse: Demitri’s Bloody Mary Mix. Demitri wisely avoids mixing the ingredients with tomato juice. This way, heavy preservatives are not needed. I don’t want to sound like a commercial but, these mixes are really good! I use them all the time! Check them out.
Horseradish Bloody Mary Recipe
- 6 oz Sacramento tomato juice
- 2 oz Sobieske vodka
- Large lemon wedge
- Dollop of prepared horseradish
- 1 Tbsp Franks Red Hot pepper sauce
- 1 Tbsp Lea and Perrins Worcestershire sauce
- 1/2 tsp celery salt
- 1/4 tsp fresh cracked black pepper
Fill a large glass with ice. Squeeze the juice of lemon juice over ice. Add remaining ingredients. Pour back and forth between glass and cocktail shaker to mix thoroughly and chill.
Serve with a cold beer chaser and garnish of your choice.
–Greg Tooke My short bio
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