When I was 21, I did not understand the appeal of Bloody Marys. Tomato juice, vodka, and celery did not sounds like a good time to me. Now, I’m obsessed. They are packed with flavor, are a great savory option when gin or bourbon wont cut it, and they don’t clash with many foods. As I’ve discovered a new love for them, I’ve also played around with my own recipe. I enjoy a variety of spices in mine, but the only non-negotiable is the Old Bay. The glass needs to be rimmed with Old Bay, and there needs to be a hefty dose of it in the drink itself. The spicier the better. My tried and true recipe is below, but what’s yours? That’s the one great thing about a Bloody Mary, it can be adapted to your tastes so it never disappoints.
Yield: 1 glass
4 oz. of Bloody Mary mix (We like McClure’s. You can also use tomato juice since we doctor it up a bit.)
2 oz. of vodka (We love Tito’s or Tower Hill)
1/2 oz. of Worcestershire sauce
2-3 dashes of your favorite hot sauce (We use Crystal)
1 tsp. of horseradish
1 tsp. of Old Bay seasoning, plus extra for rimming the glass
1/2 tsp. of lemon-pepper seasoning
1/2 tsp. of celery salt
I made two vodkas that would work great in your recipe. They were bacon infused and hot pepper infused. Both work, but the pepper infused only worked for those who like really hot stuff!
That does sound really good! I always want to try infusing my own vodka.
The old bay is a new twist. Will have to try it. We also add lime.
In Maryland, I’ve never even seen a bloody mary without old bay. I don’t usually add lime, but will sometimes sub in a citron vodka!
Gotta love regional flair!