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Eat and Drink

Bloody mary recipes to celebrate National Bloody Mary Day

Good morning, 2016!

And what better way to celebrate the first morning of the new year than with a brunch cocktail? It is Friday, after all.

Jan. 1 is National Bloody Mary Day!

Celebrate accordingly with these recipes.

Stoli Bloody Mary

Ingredients: 2 oz. Stoli Vodka 4 oz. tomato
Photo Credit: Stoli

Ingredients:

2 oz. Stoli Vodka

4 oz. tomato juice

½ oz. fresh lemon juice

¼ oz. freshly grated horseradish

Dash Worcestershire sauce

Dash hot sauce

Dash salt and pepper

Method:

Build in an ice-filled highball glass and stir. Garnish with lime, olive and celery.

Svedka Bloody Mary

Ingredients: 1½ parts Svedka vodka 3 parts tomato
Photo Credit: Svedka

Ingredients:

1½ parts Svedka vodka

3 parts tomato juice

½ part fresh lemon juice

Dash of Worcestershire sauce

Dash of hot sauce

Pinch of salt

Method:

Build the ingredients in a mixing glass filled with ice and "roll" from one cup to another until cold and mixed. Pour into a tall glass and garnish with cherry tomatoes and grated black pepper.

Yellow is the New Black Bloody Mary from Upholstery Store: Food & Wine

Ingredients: 6 parts bloody mary mixture* (or
Photo Credit: Upholstery Store: Food & Wine

Ingredients:

6 parts bloody mary mixture* (or about half way)

2 parts basil-infused Tres Agaves Blanco Tequila

Crushed red pepper

Prosciutto jerky**

Fresh basil

Mini mozzarella balls (garnish)

Method:

In a Collins glass, add one large Collins ice cube. Pour in Tres Agaves tequila and top with mixture (allow a ½ inch or so of ice to show on top). Stir to combine them. Garnish the top with 1 piece of basil, 1 piece of prosciutto jerky and mini mozzarella balls (optional). Makes 3 to 4 servings.

*Bloody mary mixture:

For 1 quart:

5 Large Yellow Heirloom Tomatoes (cut into eighths)

2 lemons (squeezed)

1 tablespoon of salt

1 tablespoon of black peppercorn

1 tablespoon cayenne pepper

1 tablespoon of extra virgin olive oil

1 inch Horseradish (chopped)

½ cup of apple cider vinegar

Combine all ingredients except vinegar into mixer. Begin to puree and add in apple vinegar to help thin out the mixture. Once smooth, pour through a chinois strainer and use a rubber spatula to extract all liquid until mixture is dry and sticking to spatula. Can be refrigerated for up to a week.

**For prosciutto jerky, place slice in oven at 200 degrees between two pieces of parchment paper and two cooking sheets (to keep flat). Bake for 90 minutes, then pat dry.

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