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Bloody Mary Recipes Always are Worth the Time and the Alchemy
By Jenny Adams
She’s the queen of cocktails, the princess of profit or the regal red temptress of fall guest traffic. By any nickname, Bloody Mary sits on a special throne, surrounded by tomato juice, vodka and a full court of spicy counterparts.
This month’s recipe page offers two special concoctions from the Deep South as well as two other twists to help Sunday sales. While Harry’s New York Bar in Paris, France, may lay claim to the world’s oldest known hangover cure, American bartenders have been fiddling with this royal recipe ever since. Here are four recipes worth their weight in garnishes. And, as football season nears and pre-gamers prepare, so too should on-premise operators.
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Ajax Diner Bloody Mary Mix
- 4 cans of V8 Juice
- 1 cup Worcestershire sauce
- 1/2 cup soy sauce
- 2 cups orange juice
- 1/2 tablespoon horseradish
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1/2 tablespoon cumin
- 1/2 tablespoon garlic powder
- 1/2 tablespoon celery salt
- 1 tablespoon red pepper flakes
- 1/2 teaspoon cayenne pepper
- 1/2 cup Coca-Cola
- Tabasco to taste
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Manager Julia Taylor prepares an Ajax Bloody Mary —
a proprietary hit with guests.
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Combine all ingredients in gallon container. Mix well. Fill tall glass
with 1 1/2 ounces of Grey Goose vodka and sufficient mix. Garnish with
a squeeze of lemon, a squeeze of lime and a spear of pickled okra.
Courtesy of Ajax Diner, Oxford, Miss.
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Bogart’s Mediterranean: Gourmet Bloody Mary
- Bogart's Signature Bloody Mary Mix
- 2 cans of tomato juice
- 1/2 cup horseradish
- 3 tablespoon lime juice
- 3 tablespoon lemon juice
- 2 tablespoon onion powder
- 2 tablespoon garlic powder
- 1 tablespoon cracked black pepper
- 2 tablespoon Old Bay seasoning
- A couple of shakes of Tabasco
- A couple of shakes of Worcestershire sauce
Makes about 3 quarts
Marinate Skyy vodka with rosemary, kalamata olives and roasted, Roma tomatoes. Let vodka marinate for about two days in a cooler. Combine two parts vodka with one part Bogart’s Signature Bloody Mary Mix. Serve chilled, straight up in a Martini glass with sea salt rim. Garnish with olives and a lime wedge.
Courtesy of www.bogartsamericangrill.com, Raleigh, N.C.
The Dirty Bloody Mary
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2 ounces of vodka
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1 ounce Stirrings Bloody Mary Mixer
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1 tablespoon Stirrings Dirty Martini Mixer
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1 cup of ice
In a cocktail shaker, combine vodka, Stirrings Bloody Mary Mixer, Stirrings Dirty Martini Mixer and ice. Shake until well blended. Pour into cocktail glass, add olives and serve.
Courtesy of www.cookscorner.net
The Bullseye
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5 ounces of Daily’s Salsa
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Bloody Mary Mix
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3 ounces of Absolut Peppar vodka
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1 dash of Worcestershire sauce
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1 splash of Tabasco
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Salt and pepper to taste
Combine all ingredients in a 12-ounce tumbler filled with ice. Serve garnished with a grilled shrimp, a lemon wedge and a celery stalk. Upon delivery of drink, remove tail and drop shrimp into the bottom of glass to marinate, squeeze lemon wedge on top and stir with celery.
Courtesy of www.recipeland.com NCB
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