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Bloody Mary
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
40 to 42 ounces
Prep Time
5 minutes
This iconic cocktail has all the classic flavor we love but receives a unique spin. A touch of beet root lends an earthy, slightly sweet highlight, as well as a subtle magenta hue, creating a truly special libation.
Ingredients
- 32 oz Clamato or tomato juice
- 8 to 10 oz middle shelf vodka, gin, or aquavit
- 3 Tbsp juice/brine from pickled vegetables*
-
2 Tbsp Beet Root Powder
-
1 Tbsp Bloody Mary Spice Blend
-
2 tsp Horseradish Powder
- 2 tsp lemon juice
- 1 tsp +/- hot sauce, optional
- *such as pickles, olives, pepperoncinis, or banana peppers
- Glass Rimmer
-
2 to 3 Tbsp Chilita Fresca Seasoning
- 1 ea lemon or lime wedge
- optional garnishes: lemon or lime wedge, celery or cucumber stick, pickle spear, cherry tomato, bacon slice, cooked cocktail shrimp, cheese cube, green cocktail olive, pickled vegetables including Brussels sprout, beet, asparagus, pearl onion, mushroom.
Directions
- To a blender add bloody mary ingredients. Secure lid and blend on low speed for 30 seconds to combine thoroughly. Cover and refrigerate for at least 3 hours, preferably overnight for flavors to meld. When ready to serve, taste; adjust strength of flavors, as desired.
- Rim Glasses a small plate add Chilita Fresca Seasoning. Run a lemon or lime wedge around the outside rim of a serving glass. Roll the wet edge of the glass across the seasoning at a 45-degree angle. Repeat with remaining glasses.
- Fill the rimmed glasses with ice and prepared bloody mary mix, leaving a bit of room at the top to accommodate garnishes. Garnish as much or as little as desired; serve immediately.