So what is it that makes a good Bloody Mary? I will argue that the more ingredients the better, which is simplistic, but I believe true. Which ingredients?
Start with good vodka. Infused vodkas are an interesting element, but not totally necessary. Flavored vodkas are a big fat NO in my book. Too chemically and just not necessary to get flavor from the vodka itself.
The tomato juice. You can go simple or fancy with this ingredient. Lots of good mixes are out there, but my favorite way to go is Spicy V-8. There is more nutritive value in it, and we all know that a Bloody Mary is a drink and a meal. Regular V-8 is good too, but the spicy version just gives you a head start on heating it up if you like your bloody mary spicy. And you should.
Everyone has a bit of a different preference for what they like in theirs, but here is a good list of what should be available at any Bloody Mary-making station worth its salt:
- Celery (leave that fancy flourish on the top to make your drink extra decadent)
- Dilly Beans
- Pickled Asparagus
- Lemon Wedges
- Lime Wedges
- Optional: Bacon, Pepperoncini, Artichoke Hearts, Jalepenos or other peppers, Cheese Cubes, Salami, Sliders, Deviled Eggs, Chilled Shrimp
Seasonings and Spices:
- Worcestershire Sauce
- Tobasco/Cholula/Tapatio and/or other picante sauces
- Horse Radish
- Celery Salt
- Cracked Black Pepper
- Old Bay Seasoning
- Chopped Garlic
- Dill Weed
- Pickle Juice
So…did I get it right? Did I cover all of the bases for making a sensational Bloody Mary? I like mine in a pint glass or iced-tea glass, seasonings on the bottom and ice cubes on the top of them to hold down the gritty stuff. Stick all those edibles on a skewer or two. You’ll have yourself a masterpiece. I prefer to drink with a straw if available, and aim the bottom of the straw halfway down the drink. Also if you can let it sit for five minutes before drinking it, the flavors all mingle and the ice thins it up a bit.
I once went to a party in Colorado where they had a Build-Your-Own Bloody Bar set up. There were a few bartenders in the house, so I picked up some great pointers on how to make it the way I like it.
I noticed in New York at a brunch a few years ago, that the New York natives wanted tons of horse radish. So when I ordered spicy I expected the heat from the hot sauce and peppers….and was not excited when my drink showed up with a ton of horse radish. Bleh. Not for me, I’m afraid. Perhaps a regional pattern can be determined?
One last thought: Denver International Airport bars serve a mean Bloody Mary. I asked about it once and was told they use a mix but the barkeep didn’t know which one. So if anyone stops in at !DIA for one, ask until we know!
Comment with your preferences, ingredient ideas and favorite places to order this beloved cocktail!
9 Comments Add yours
Add a splash of beer to your Bloody Mary.. It really makes a difference.
Listen up people! This comment is from a former barkeep in Colorado. One of my favorites, in fact. This also begs the question…what makes the best Michelada, aka Bloody Beer?
Candied bacon is the best! Sounds sort of gross but I like it on the side, in or on top of a Bloody Mary
I just tried sugared/spiced bacon for the first time (aside from maple bacon, which was prevalent in New England)…and I agree. So yummy. Thanks Robin! Interesting twist!
This will be great to make for my husband. He is a big Caesar fan, so a bloody Mary is right up his alley!
Sounds like the perfect bloody mary to me! I would love it if you would link up to Tipsy Tuesday at Grey is the New Black.
Well now I’m craving one. I love when I order one that has SO MUCH STUFF on top. So good.
I make mine with spicy V8 too. 🙂 My favorite drink.
Haha I know my husband adores bloody marys! I’ll have to try making him one with spicy V8 in it! 😉 Thanks for the suggestion! have you tried making your own vodka infusions? we do it a lot during the summer and love the flavor, not chemically at all!