Prep 15 mins
Cook 0 mins
I used to tend bar at this luxury hotel in Portland, Oregon. This is the best Bloody Mary mix I've ever had and I've only modified it slightly to suit my own taste.
- 3⁄4 cup cocktail onion
- 1 -2 ounce brine (from the cocktail onions)
- 1 tablespoon minced fresh garlic (or more, if you like garlic)
- 1⁄2 tablespoon horseradish
- 1 tablespoon dill weed
- 1 tablespoon celery seed
- 3 ounces worchestershire sauce
- 1 1⁄2 ounces dry vermouth (such as Noilly Prat)
- 10 dashes Tabasco sauce
- fresh ground pepper (30 turns of the mill)
- 64 ounces tomato juice (NOT V-8)
- Place all ingredients EXCEPT tomato juice into blender and puree (about 5 minutes).
- Empty contents into gallon jar and fill the blender with tomato juice (so as not to leave any flavor behind!), then pour into gallon jar with other pureed ingredients. (Note: do not blend the tomato juice - it is poured into the blender just to capture the remains of the pureed flavors).
- Shake well! Best to make this a day ahead so the flavors have a chance to co-mingle.
- Be creative with the garnish! In addition to the typical celery stick and a lemon or lime wedge, consider these: marinated asparagus spear, olives (especially garlic stuffed or similar), marinated mushrooms, hearts of palm, marinated green beans, caper berry, cherry tomato - I usually combine a couple of these onto a short skewer.
This is a delicious traditional Bloody Mary mix! I divided the finished recipe in half and put into two separate pitchers. In one of the pitchers I added about a tablespoon of a local hot sauce, called Secret Aardvark Habanero Sauce, to give an added kick for my guests who like their Marys on the spicier side. I garnished with garlic-stuffed olives, hearts of palm, pickled green beans, cherry tomatoes, and a celery sticks to stir! Drink your vegetables!
This is a kick-a$$ bloody mary. It will be my standard mix from now on. Thanks!!!!