Before you jump into making Mom a loaded Bloody Mary, let’s dive into what makes goes in to a Bloody Mary and how to make a great base, here’s the general lowdown of your basic Bloody Mary:
- 4 oz. Tomato Juice: The “blood” in a Bloody Mary; use fresh juice for the best possible favor.
- 2 oz. Vodka: Try an infused vodka for added flavor, we like Ketel One Botanical Cucumber & Mint Vodka that’s brings fresh, crisp flavors. You can also find other flavor infusions like black pepper or jalapeno. Plan vodka is just as delicious, too!
- 1 oz. Lemon Juice: This adds a bright freshness and acidity; again, fresh is definitely best.
- 2 tsp. Horseradish: The first spicy element! Gives an earthy flavor and kick of heat.
- 2 dashes Worcestershire: Rounds out the Bloody Mary with saltiness and rich savoriness.
- 2 dashes Tabasco: Provides a ZING of spice and vinegar.
- 1 pinch Celery Salt: Brings together the complex flavors of the Bloody Mary.
If you don’t want to mess with mixing the above ingredients, or know Mom needs that Bloody Mary NOW you can just mix 5oz. of pre-made Bloody Mary mix like Bloody Bob’s Bloody Mary Mix from Healdsburg or Tres Agaves Organic Bloody Mary Mix with 2oz. of vodka.
Once you have your base prepared it’s time to embellish with toppings…and with a Bloody Mary, often bigger is better! Start with a rib of fresh celery, a standard addition to almost every Bloody Mary. The celery is great to munch on between sips, not to mention it can be an edible swizzle stick to help keep your Bloody Mary mixed properly. Fresh asparagus, green beans, and cherry tomatoes can help add a variety of flavors, textures and colors. We all know the bacon makes everything better, and that philosophy is no different with a Bloody Mary. Oliver’s Bacon, made by Sonoma County Meat Company, crisped up in the oven adds crunch and the perfect fatty, salty element to this breakfast in a glass. No Bloody Mary is complete without an assortment of pickled veggies, we recommend Pacific Pickle Works Mother’s Puckers Pickles, Jalabeaños and Asparagusto! for added zing and tang. Mezzetta Peppers are also a great addition, from jalapenos to cherry peppers and pepperonchinis to olives and roasted bell peppers, no matter what you pick it will be the right decision. Finally, add something unexpected like Angelo & Franco Marinated Ciligine Fresh Mozzarella or Fiorucci Prosciutto to make this Bloody Mary truly unique.
And just in case you needed more options, check out these 5 ways to bring event more variety to your Bloody Mary:
- Bloody Maria: Use a standard Bloody Mary mix, but trade lemon juice for lime juice and vodka for tequila or mezcal – it will lend a lovely smokiness to the drink. You can ommit the usual celery as well; instead roast or grill a few jalapeno peppers for garnish.
- Bloody Caesar: Here comes the clam juice! Instead of plain tomato juice, mix 1 part clam juice to 3 parts fresh tomato juice to add even more savory flavors. You can also make this with whiskey instead of vodka!
- Green Mary: Trade tomatoes for roasted tomatillos, and throw in a roasted jalapeno while you’re at it! Blend them both together with a handful of cilantro and a dash of cumin for a unique beverage that goes great with huevos rancheros!
- Bloody Bull: Give your Bloody Mary a protein boost by adding equal parts tomato juice and beef bone broth. The broth makes this cocktail even more nourishing, perfect for a rough morning after! Garnish with pickled green beans and pickled asparagus; you can also add a little garlic powder with the celery salt!
- Shrimp Cocktail: Add a little Old Bay seasoning and some clam juice to a standard Bloody Mary for this delicious snack/cocktail in one! Bake your shrimps with a little garlic and Old Bay, then skewer two or three and pop them in your cocktail for a delicious garnish.
No matter what you decide to make for Mom this Mother’s Day, we’re sure she’ll love this exciting take on a classic cocktail!
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