As threatened... Bloody Marys!

The reason I started this (inspired by the Gin & Tonic thread) is that I prefer my Bloody Marys made with gin (or possibly 50/50 Gin/Vodka).  I won't put expensive gin in tomato juice but since all I can afford is generic booze it works fine for me.  Usual procedure is lots of cube ice, add gin, splash of lemon juice, lots of hot sauce (usually Frank's brand), about a tablespoon of dill pickle juice  (might be a Cheesehead thing--might just be me) , top off with tomato juice then a few shakes of black pepper on top and stirred.   Maybe served with a dill pickle spear.  

Fire away!

Haven't had one with gin.  Kind of curious about that now.  I would always use vodka, nothing special but not out of a plastic jug, and I'd add a couple olives to your mix.  Maybe a lime wedge as well.  I don't need a whole lot of stuff like bacon or dill pickle spear etc.  I've also enjoyed virgin bloody's now and then.  Actually something I might get into this week.  Thanks for the reminder!

I'm not a big bloody mary guy, but there is a particular restaurant in Tulsa that makes one that is good. 

The have bell peppers and onions marinating in the Vodka. 

Tabasco and lots of it (sorry I can't stand that weird taste of Franks), Worcestershire, salt/pepper and the other usual accouterments/suspects. Outstanding. 

I enjoy a good bloody mary. It's just too much work for my taste to do a good one at home. Much better when you can batch up the mix.

I think Worcestershire sauce is the key to a good bloody mary mix.

Can't believe we're this far into this thread and no mention has been made of the single most important ingredient in any respectable Bloody Mary.  Horseradish! 

It's not a Bloody Mary without horseradish, IMO.

As a breakfast accompaniment, it's hard to beat the Bloody Mary.  Brings back some memories.  But just a few kinda fuzzy ones.  LOL.

As a Canadian I have to throw in a plug for the almighty Caesar, which is an improved version using Clamato instead of tomato juice. Although having said that most US Bloody Mary's now seem to be made with Zing Zing or some other thinner mix which is acceptable as I do not feel like I am drinking a glass of chilled blood. 

1988RedT2 said:

Can't believe we're this far into this thread and no mention has been made of the single most important ingredient in any respectable Bloody Mary.  Horseradish! 

It's not a Bloody Mary without horseradish, IMO.

As a breakfast accompaniment, it's hard to beat the Bloody Mary.  Brings back some memories.  But just a few kinda fuzzy ones.  LOL.

Absolutely need horseradish........and the vinegar from the tabasco. But I like things really spicy and having both help cuts through the mix for me.

I never got the point of ruining a good glass of vodka with tomato juice, but I'll follow along for ideas none the less.

I prefer Bloody Marias made with tequila.

Bloody Marys sound good on paper - except for that clamato nonsense - but in reality they are less than the sum of their parts for me.

I like a solid bit of the Worcestershire or similar Bloody Mary seasoning with some depth and umami (e.g. Demitri's), but my central important not-a-secret ingredient is olive brine.

Get a bottle of this and mix it with a good Vodka.  

Charleston Mix, Bloody Mary Bold And Spicy

If you aren't big on spicy, use this one. It is also outstanding. 

Charleston Mix, Bloody Mary Mix Fresh And Veggie

I seldom add anything to them beyond the mix. It's good stuff. 

Tito's is my preferred vodka.

Don't forget the pickle spear. 

preach (dudeist priest) said:

I prefer Bloody Marias made with tequila.

 

Came here for Bloody Marias. The tequila+tomato combo is so good. 

Here's how I make mine. 

4oz vodka

12oz V8

1 teaspoon each of horseradish, Worcestershire, and Sriracha.

Fresh ground black pepper. 

Mix well. 

People come from all over the country and the world to try bloody marys at this restaurant in my town here's one of them 

In reply to SpeedwayFan :

There's some bar somewhere that serves them with a whole chicken as a garnish.   Think I'd prefer that one...

In reply to stroker :

I'm planning on going there when I go to Milwaukee 

I usually just use Mr &Mrs T Horseradish mix and a splash of vodka. Not a huge vodka fan so I'm intrigued by using Gin.

I've never made one from scratch either so I'll give Stampie's recipe a try soon

came here for pix of bloody martyrs.  sometimes i add letters that totally change things.

AngryCorvair (Forum Supporter) said:

came here for pix of bloody martyrs.  sometimes i add letters that totally change things.

 

The Bloody Martyr is a great name for a special Bloody Mary.

Like..... something that's incredibly hot, alcoholic,or ridiculous in some way 

I prefer screwdrivers to bloody mary's. Actually, I prefer the breakfast beer. 

In reply to mtn :

Now I make a good screwdriver also.  

4 oz Vodka

11 oz OJ

1 oz Apple juice

The apple juice takes a little of the acidic bite from the OJ and smooths out the drink. 

Stampie said:

In reply to mtn :

Now I make a good screwdriver also.  

4 oz Vodka

11 oz OJ

1 oz Apple juice

 

The apple juice takes a little of the acidic bite from the OJ and smooths out the drink. 

Apples are generally more acidic than oranges, according to the ph scale. So that's interesting. 

I love a good screwdriver brunch, but I typically order a double in a rocks glass. That way the orange is just there to take the edge off the vodka. 3:1 OJ to vodka would murder my stomach. 

In reply to z31maniac :

I made this for my college age niece this summer.  She questioned me on how much vodka was in it because it was so smooth.  You're sitting there saying so what she's a college party girl.  My 71 year old step mom asked to try it.  Took a drink, said oh that's good, and went for more.  That's the third time I've seen her drink in my life.  I said wait up that's really strong and will put a hurting on you.  It hides the vodka well.

PS - My favorite vodka is rye based.  Any other vodka nerds out there?

In reply to Stampie :

I don't doubt it, like I said. That ratio would have me reeling with horrific heartburn before I even got a buzz. I find it hard to beat Sobieski for the price. The whole point of Vodka is to not taste like anything. So I've never been able to wrap my head around paying more for less taste. 

I do like a good Rye whiskey in a Manhattan vs Bourbon for the spiciness.