I’m constantly hunting for great Bloody Mary recipes and pre-made mixes. My criteria for a good batch is simple. It should be savory, spicy, tomato or brick red, and almost chewable. Preferably I’d like the heat to be intense enough to cause my eyes water and my forehead to perspire. The mix should be good enough to serve as a complete meal, with or without the vodka.
The biggest perk about making a homemade Blood Mary mix is that you don’t need to worry too much about exact ingredients. Just add what you think will taste good and continue to put in more of each ingredient until you’ve reached the right balance.
Here’s my recipe from this past weekend using Jenkin’s Jellies for a sweet and hot element. Use these measurements as the foundation for your own, perfect mix.
3 cups organic tomato juice
3 tablespoons horseradish
3 Ounces Tabasco Chipotle
3 Ounces Worcestershire
2 Tablespoons Jenkins Hell Fire Jelly Pepper
Squeeze of 1 lemon
1 Teaspoon salt
1 Teaspoon pepper
For best results, make the mix ahead of time and let it sit in the fridge to chill for a couple hours. Stir well before serving, and then add the vodka. I used the potato vodka Karlsson’s, all weekend and it was perfect!