The Keto diet seems to be sweeping the nation. Stories of folks losing tons of weight and feeling great abound on Instagram, Facebook, Twitter, and at the water cooler. Have you jumped on?
I’ve been on it for a few weeks and really like it. Bacon, butter, steaks, eggs, cheese, hard liquor…Yeah, it’s a strict diet. One of the biggest challenges for me has been finding good low carb cocktail options. My favorite adult beverage is the bloody Mary. Unfortunately, the main ingredient-tomato juice, is a little carb heavy. Weighing in at 10 carbs per serving, one serving puts you half way to the daily max! Add horseradish and Worcestershire and you’ve got a couple more carbs.
After a few experiments, I’ve arrived at what I consider to be a delicious low-carb bloody Mary recipe.
Here’s what you’ll need:
3 oz tomato juice
2 oz bone broth (Chicken or beef)
2 oz vodka
dash of celery salt
Tabasco sauce to taste
cracked black pepper
pinch of mushroom powder
fill a pint glass with ice. Add all ingredients and roll in cocktail shaker until mixed and chilled.
Mix all ingredients in a large glass. Roll with cocktail shaker until fully mixed and chilled.
6 oz Sacramento Tomato Juice
2 oz Sobieski Vodka
1 TBSP Sweet Baby Ray BBQ sauce
½ oz fresh squeezed lemon
1 TBSP Frank’s Hot Sauce
½ tsp cracked pepper
1 strip thick sliced bacon
Mix all ingredients except bacon in a large glass. Roll with cocktail shaker until fully mixed and chilled. Garnish with bacon.
Grilled Bloody Mary
2 oz Sacramento Tomato Juice
2 oz Sobieski Vodka
1 bell pepper
¼ red onion
1 poblano pepper
1 jalapeno pepper
2 stalks celery
1 TBSP Worcestershire sauce
1 tsp prepared horseradish
½ tsp celery salt
Pinch of cayenne pepper powder
Roast vegetables on grill. Once cooled, place roasted vegetables in a blender. Add tomato juice to cover veggies. Add remaining ingredients except vodka and blend thoroughly.
This will yield a thick concentrate. Strain and pour a couple ounces in a large glass of ice. Add vodka and tomato juice. Roll with cocktail shaker until fully mixed and chilled. Garnish with celery, pickle, olive, pepperoncini pepper, cheese and whatever the Hell else you like.
Greg was given four UV Vodka flavors and tasked with creating a unique bloody Mary recipe for each
Of all the UV Vodka flavors I was challenged with, I knew the UV Blue Raspberry was going to be the most challenging. This is not a flavor one normally thinks of when crafting a bloody Mary.
I could try to shoehorn this tasty berry flavor into a conventional bloody Mary. Maybe with enough spice I could “bury the berry.” Nope, instead I decided to celebrate the berry. I went to work creating a light refreshing cocktail suitable for a day out sailing. I balanced the savory properties of Sacramento tomato juice with the fresh bold flavors of grapefruit, orange, lemon, and lime and added a dash of green tea. It was fabulous….
3 Ounces Sacramento Tomato Juice
2 Ounces UV Blue Raspberry Vodka
Splash of Green Tea
1/4 wedge each; Grapefruit, Orange, Lemon, and Lime
6 to 10 Fresh Raspberries
Pinch of Cayenne Pepper
In a stout pint glass, muddle the raspberries
Squeeze in Grapefruit, Orange, Lemon, and Lime
Add cayenne pepper to taste
Add tomato juice and UV Blue vodka
Fill a cocktail shaker with ice, pour in mixture
Pour back into pint glass and float green tea over top and serve.
Developed as part of the UV Vodka Challenge. Greg was given four UV Vodka flavors and tasked with creating a unique bloody Mary recipe for each
I started out with the idea that I’d make a conventional bloody Mary with some chili garlic kick. I always start by tasting the ingredients individually.
The UV Sriracha Vodka had a complex flavor profile all on its own. Chili was the first to hit, followed by a hint of garlic and hot spice. I knew I wouldn’t need to add much to get where I wanted to go.
With all that chili flavor I immediately thought of lime. I took another taste and chased it with a bite of fresh lime. Delicious. A light went on. I poured a half shot of the UV Sriracha, squeezed fresh lime and topped with Sacramento tomato juice. Down the hatch! Amazing! I downed a few more. Yep, it’s amazing.
The UV Vodka Sriracha Blood Shot – Greg Tooke, My Big Fat Bloody Mary Podcast
UV Lemonade – Here’s where it started to get weird. Lemonade is not exactly the flavor most think of when mixing a bloody. However, fresh lemon is one of my favorite bloody Mary ingredients, and I’ve been leaning toward a lighter, more juicy bloody Mary this summer. No problem. After two tries I had a great mix!
After smelling and tasting the UV Lemonade I started thinking of the popular German drink, the Radler. A mix of lemonade and beer, this summer favorite allows Germans to drink throughout a hot summer day without all the effects of a full strength beer.
I went to work making a light refreshing summertime bloody Mary recipe. Doubling down on an already fresh taste, I added fresh squeezed lemon. I love fresh cracked pepper with lemon. I gave a few turns of the old mill….
Want to try something truly unique with your next bloody Mary? This Dilljito bloody Mary recipe will knock your socks off. Summer is a great time to experiment with various fresh ingredients. A recent trip to the farmer’s market landed an overwhelming fragrant bunch of dill. I’m a huge fan of the smell of it. Dill means summer. Summer means drinks on the patio. (As do spring, fall, and sometimes winter)
Why should rum and mint have all the fun? Let’s muddle some dill and make a dilljito!
Dilljito Bloody Mary Recipe
Greg Tooke published 2014-07-14 Muddled dill, fresh lemon, and cracked pepper make this summer drink pop!
Place dill, lemon juice, pepper, and Worcestershire in the bottom of a large cocktail shaker and muddle thoroughly. Fill shaker with ice. Pour vodka and tomato juice over ice. Shake vigorously. Strain into tall glass. Garnish with celery, cucumber slices, and dill sprig. Enjoy!”
Erica loves a nice caprese salad. She also loves a good bloody Mary. Last weekend she surprised me with a new creation, the caprese bloody Mary. [kuh-prey-zey, ‐zee] It’s a great tasting light summer drink that looks stunning.
I put her to work, documenting her steps and writing this recipe for our readers. Enjoy!
The Caprese Bloody Mary
1/2 ounce Basil infused vodka
1/2 ounce Garlic-Celery infused vodka
1/2 ounce vodka
2 tsp Worcestershire
½ tsp cracked pepper
¼ tsp cayenne powder
Juice of one lemon wedge
8 oz tomato juice
Rim a pint glass with grated Parmesan cheese.
Put all ingredients into a shaker with ice. Shake and pour all contents into the glass.
Garnish with a skewer of alternating cherry tomatoes, basil leaf, and mozzarella balls.
For additional fun, dip the garnishes in homemade pesto. Yum!
I recently came across an interesting travel blog. As many of my readers know, one of my favorite things to do when traveling is take in the local cocktails. Originally crafted by Claudio Antonino in Leeds UK, at a bar called the Maven, this bloody Mary variations combines some interesting flavor combinations, including lemongrass and chili infused vodka. It comes to us courtesy of Cocktails of the World – a great resource for those who love transporting to world locations through the magic of cocktail cuisine.
Gather up your cocktail shaker, these ingredients, and a thirst for new bloody Mary experiences. Enjoy the Twisted Mary.