Out of these three popular options, which I have just tried... several times... I have to rank them as follows:
1. Powell & Mahoney
2. Zing Zang
3. Mr. & Mrs. T
but I like them all!
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Best Bloody Mary Mix?
- Thread starter hondo4life
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- mary
Out of these three popular options, which I have just tried... several times... I have to rank them as follows:
1. Powell & Mahoney
2. Zing Zang
3. Mr. & Mrs. T
but I like them all!
Hey, look at this Tony Franklin Edition Fender Fretless Precision!
Bloody Marys. I must be the only one who drinks them.
Bloody Marys. I must be the only one who drinks them.
Catsup with Worcestershire sauce and horseradish! I'm sure the airport bars have some Zing Zang mix waiting for you. Buy a bottle of hot sauce at the gift shop, and ask the bartender for some extra black pepper. I dunno.
Homemade with V8, wousteshire, celery salt, tobasco, horseradish, dab of dill pickle juice, sprinkle of fresh ground black pepper, squirt of lemon juice.
Ha, ha.
I was going to post a can of Clamato two minutes after you started this Thread.
Chose not to for fear of being Banned.
Give this a try.
Ha, ha.
I was going to post a can of Clamato two minutes after you started this Thread.
Chose not to for fear of being Banned.
Give this a try.
I'm not above using a mixer, but I will not drink a Bloody Caesar from a can! Even if it does have bacon, which sounds good.
Okay, full disclosure... I once bought one of those Bud Light + Clamato cans, just to see how it was even a thing. It was just disgusting and I couldn't drink it. What a waste of perfectly good Clamato!
This one. It's all natural and is as close to authentic (and probably better than some folks home made concoctions) as you will get:
As a retired bartender who has worked in and run bars in a few countries I have a professional as well as personal interest in this question, as I love a good Bloody Mary and have tried them all around the world. I think they are also often a good way to judge a barman or a bar.
As much as I like one with fresh horseradish, various additions like Amontillado sherry, Clamato (technically a Bloody Caesar), etc., my favorite, and the recipe I most often request, is the humbler version that contains only vodka, Worcestershire (Lea & Perrins, please), lemon juice, Tabasco, salt, black pepper, and tomato juice. No celery and a slice of lemon as garnish.
When done simply like this the ratio of each ingredient has to be perfect, and many bartenders get it wrong.
I always asked my customers if they had any preferences, or if they preferred to trust me to make it my way.
Any deviation from this recipe I would always offer as a house or signature version and make sure the guests knew it was one, as most Bloody Mary lovers have strong preferences and actually crave their own version by the time they are have decided to order one. I always had a classic recipe on a menu as well, or mad sure my staff knew how to make one.
As to mixes, just say no.
As much as I like one with fresh horseradish, various additions like Amontillado sherry, Clamato (technically a Bloody Caesar), etc., my favorite, and the recipe I most often request, is the humbler version that contains only vodka, Worcestershire (Lea & Perrins, please), lemon juice, Tabasco, salt, black pepper, and tomato juice. No celery and a slice of lemon as garnish.
When done simply like this the ratio of each ingredient has to be perfect, and many bartenders get it wrong.
I always asked my customers if they had any preferences, or if they preferred to trust me to make it my way.
Any deviation from this recipe I would always offer as a house or signature version and make sure the guests knew it was one, as most Bloody Mary lovers have strong preferences and actually crave their own version by the time they are have decided to order one. I always had a classic recipe on a menu as well, or mad sure my staff knew how to make one.
As to mixes, just say no.
I have never made one from scratch, but I think I will give it a shot. The only ingredients I don't have on hand are plain tomato juice and Tabasco (this is a Cholula house!).
Speaking of tomato juice... canned, or fresh squeezed and strained?
I looked up the recipe for a Bloody Mary using strained/filtered tomato water, rather than tomato juice. It's a thing.
I like the juice (from a can or whatever), since it's cooked and has all that thick tomato goodness.
I like the juice (from a can or whatever), since it's cooked and has all that thick tomato goodness.
Yeah, canned.
Cayenne was used in very early recipes and is entirely legit!
Chipotle Tabasco makes a nice variation.
Cayenne was used in very early recipes and is entirely legit!
Chipotle Tabasco makes a nice variation.
aha, I have found less is more on the tabasco, easy to overdo it, cayenne would be ideal!
