One of the things I find fascinating about a Bloody Mary is no matter where you go a Bloody Mary is never the same. Even if you order it in the same restaurant! For real!! Never the same.
Everyone I know has “the best” Bloody Mary recipe. Some will say it is because of the special infused vodka they use. I have had Bloody’s with pepper vodka, bacon vodka, garlic and onion vodka, citrus vodka even basil vodka. Others say it is because of their “secret” tomato juice mix. And yet others will say it all comes down to the crap loaded onto your glass. You know what I am talking about. The food swag.
The Bloody Mary of today goes beyond just the celery stalk. Some have the basics; pickles, olives and a lemon wedge. More ambitious ones add on a pickled onion, a jerky stick, maybe a shrimp. And the more outrageous ones top it with everything from a hard boiled egg to a mini cheeseburger.
A Bloody Mary is not only a great brunch cocktail but it can also be a meal in a cup.
I don’t often order Bloody Mary’s out. I find then to be loaded with sodium and I am not talking because of the bacon straw that comes with the Bloody Mary at a bar in Atlanta.
Most restaurants use regular tomato juice that starts off with a whopping 650mg of sodium per serving. That more than 25% of your recommended daily allowance! And we haven’t even added the goodies yet. And not only is that high sodium a problem in general but when I am having a Bloody Mary it is usually the morning after a bloody good night. And one thing my body does not need after a night of indulging is more salt bloat.
I have been making Bloody Mary’s for years and my recipe is simple and delicious. My Bloody Mary is also not over accessorized. A classic drink like a classic suit doesn’t need bells and whistles.
When it comes to heat in a Bloody Mary I think it is important to do a Bloody Mary to “taste”. You can always add a hot shot or two but you can never take it back.
One last note about the Bloody Mary. Where did the name come from?
Some believe the inspiration for the name was Hollywood star Mary Pickford. I don’t buy it. She isn’t the Bloody Mary type. Others trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood. Cute, but no.
The one I go with is that the Bloody Mary is named after Queen Mary the I of England. She got the nickname of Bloody Mary” when she attempted to “reconvert” England back to Catholicism. Mary always resented the fact that her father, King Henry the VIII, broke with the Catholic Church. When she became Queen she was determined to turn England from Protestantism back to Roman Catholicism. This effort was carried out with brutal force, and hundreds of Protestant leaders were executed and hundreds more followed during Mary’s reign. This earned the queen the title of “Bloody Mary”.
Okay, so Mary might give Catholics a bad name but we can all admit she makes a good drink.
- 1 1/2 Cups Low Sodium Tomato Juice (I use Knudsen Organic Low Sodium Tomato Juice)
- 2 Tablespoons Horseradish
- 2 Tablespoons of Worcestershire
- Dashes of Tobasco to taste
- Juice of One Lemon
- 4 lemon Wedges.
- 4 Shots of Vodka
- 4 Celery Stalks
- 4 Large Olives
- 4 Wedges of Aged Cheddar Cheese
- 4 Cooked Tiger Prawns
- 4 Cooked Filet Medallions (Tip – If you cook the medallions right before making your Bloodies add the pan dripping s to your mix)
Mix first 5 ingredients in a pitcher.
Fill four glasses with ice. Insert one celery stalk into each glass.
Add a shot of vodka to each glass.
Pour mix into glasses. Stir around using celery stalk.
Place the medallion, shrimp, cheese and olive onto a skewer and rest on top of glass.
Serve with a lemon wedge and enjoy.