A Bloody Mary - Life ... It's Why We Cook. Blog at Allrecipes.com - 211264

Life ... It's Why We Cook.

A Bloody Mary 
Dec. 13, 2010 6:51 pm 
Updated: Dec. 14, 2010 5:08 pm
If the key to elegance is simplicity then this drink is will be the definition of crass. Far from simple. But the taste will make up for its complete lack of elegance. I call it a Bloody Mary only because it was a Bloody Mary that inspired it. Like other recipes with multiple ingredients, it is best to let it set for the flavors to blend. I usually rest it overnight. Make it with Vodka or make it alcohol free. Shanon K might want to give Jose Cuervo a swim in it.

I didn’t just sit down and write this recipe. It is the result of several years of experimentation to get it to this point. (Perhaps, I could have shortened that time span if I had not added the alcohol during the testing.)

I serve this as a stand alone. The pitcher sets in a bowl of ice for people to take whatever they want whenever they want. I’ll have Slim Jims for swizzle sticks, celery for garnish and split lime wedges to moisten the rims of the glasses and to clean the palate between the drink and food. Near the pitcher will be some Srirachi Sauce to kick up some heat and Parmesan/Garlic bread sticks for dunking.

 Mike’s Own Bloody Mary
46 ounces V-8® vegetable juice
16 ounces Vodka
2 Tablespoons Soy Sauce
2 Tablespoons Worcestershire sauce
1 Tablespoon Concentrated Lime
1 Tablespoon Old Bay Seafood seasoning
1 teaspoon Liquid Barbecue Smoke®
1 Tablespoon Granulated garlic
1 teaspoon Black Pepper
1 Tablespoon Chili Powder
1.Mix all ingredients and refrigerate 3-5 hours. Overnight is better.
Dec. 13, 2010 7:28 pm
Hi Mike, I like the idea of Slim Jims as swizzle stix, Cute idea and a tasty snack too! LOL Never had a bloody mary but it does sound good. Just don't drink too many. BTW, I was just looking at your profile while i was writing this and thought it was Very sweet that you wrote about your GF and your wife. I am married to my BF/BFF too! I hope all 3 of you have the most Wonderful Christmas Ever, especially with the year you have had:)Hope your recovery is going well>> God Bless You Mike. Take care. ♥ Patty
Dec. 13, 2010 7:33 pm
Oohhh... I love Bloody Mary's. I don't have them very often and I've never made them myself, but this sounds awfully tempting. Liquid Smoke & Old Bay, hmmm.... And no clam juice! Something just icky about Clamato. It just sounds wrong. Thanks for all the sacrifice, hard work and hangovers you have put into developing this recipe.
Dec. 13, 2010 11:49 pm
Mike, I think that you nailed it. I don't see any horseradish, or celery salt, but I think yours makes up for that. I love a big chilled prawn on the side of my glass, along with pickled asparagus. Will be making your recipe this weekend. Thank You, and Happy Holidays.-Toni
Dec. 14, 2010 3:16 am
Hi Mike! I personally don't like Bloody Mary's (it's the tomato juice part -I don't like it), but my hubby has been on a mission to find one he likes. He may have to try this one - the ones he has tried had clam juice in them and that stuff is nasty! So glad you sacrificed for everyone to come up with such a nice recipe!
Dec. 14, 2010 5:52 am
I used to love Bloody Marys, I think I just like ordering them, you know like saying I want a Zombie, or Sex on the Beach or an O____, OK you get the idea. Hubs always wanted a salted rim-I did not. I like the extras you have added, may have to break out the V8 juice and try one again. Oh the lack of memories from the good old days..........:)
Dec. 14, 2010 5:55 am
Good morning, Patty Cakes! It's easier being married to your best friend and your wife as you travel life's pathways. It's nearly impossible to lose direction when you know what direction the compass points. Thank you for the good wishes.
Dec. 14, 2010 6:03 am
The sacrifice was my pleasure, Magnolia Blossom.
Dec. 14, 2010 6:10 am
Hi, Toni Jo! I didn't use horseradish because it changes in taste and heat level for batch to batch. As for your idea of a chilled prawn, I have a little story to follow it. I made a double batch of the Bloody Mary and put it in a punch bowl. Instead of ice in the bowl, I added frozen 18-20 shrimp. We were having a New Years dinner party and this was the shrimp cocktail "appetizer" before the standing rib roast.
Dec. 14, 2010 6:17 am
I'm sure your hubs will be impressed, Mother Ann. I'm glad to hear that I have company on my quest for "The Greatest Bloody Mary Ever". If he needs a critic/taster, I, only six hours away and would be glad to FedEx myself to help him out. It's all part of the sacrifice for the sake human kind.
Dec. 14, 2010 6:35 am
Hi, redneck Gramma! I always turned down the salted rim. If I want grit on my glass, I'll drink in a sandstorm. Memories from the good old days return slowly- usually when a survivor of those times stops by and tells tales.
Dec. 14, 2010 7:57 am
I love Bloody Mary's! Your recipe sounds fabulous! Thanks for posting!
Dec. 14, 2010 10:22 am
Mike - I love the idea of the frozen shrimp! I'm going to remember that - I love shrimp, hubs can have the beverage!! I'm sure he would love your opinion. In fact, I'm going to text him to bring himself home some V8 juice to try this out; though I'm sure he'll forget - he forgets most things. :-)
Dec. 14, 2010 2:36 pm
Oh bugger! I canned tomato juice with just that intent- Bloody Mary's. Dog gone it! Got the tomato juice and no vodka now that you have made me want one. For a garnish, I serve mine with pickled green beans, I love those things. Ok so when it's too early in the day I eat them out of the jar when I want something spicy and salty.
Dec. 14, 2010 4:58 pm
You're welcome, Nurse Ellen! If my arms could reach you, I'd hand some to you.
Dec. 14, 2010 5:00 pm
Be sure to let me know his opinion, Mother Ann.
Dec. 14, 2010 5:08 pm
You don't make your own Vodka, Cat? You make everything else. I have made some pickled green beans. The recipe was called, "Dilly Beans". I could eat every one of them then drink the juice.
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Mike Harvey, daPITA

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Battle Creek, Michigan, USA

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Dec. 2008

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Grilling & BBQ, Frying, Stir Frying, Mexican, Italian, Southern, Gourmet

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About Me
At age 16, I began cooking when my mother was injured in an accident that kept her off her feet for five weeks. At first, my repertoire was fried hot dogs with pork and beans, boiled hot dogs with macaroni and cheese or pizza from a box. After a couple weeks of this, my younger brother was the first to protest and demand variety and my dad was quick to support him. That was my first cooking challenge, learning to plan a meal. About that time, mom returned from the hospital and from her bed, began teaching me things like roast beef, fried chicken, stews and all the sides and trimmings. In 1967, I married and my wife designated herself as the cook and this continued until 1999. It was then that I (voluntarily) began cooking again. At some point, I realized that I was having fun and began searching for recipes that were more challenging and interesting. I found AR and used it's recipes for a long time before registering and later becoming an active member.
My favorite things to cook
Soups. How can I go wrong? They are a great way to use up leftovers and those veggies that are approaching the end of their usefulness. They are always an original recipe. Roasts and steaks are favored, also. Getting the right "doneness" and choosing appropriate sides for a tastey and attractive meal is a continuing and always evolving menu.
My favorite family cooking traditions
If creating impulsive menus and recipes is a tradition then, (I guess) we have a tradition. A new tradition is developing. I have a fruitcake recipe that, I believe, is near perfection. I make it just before Thanksgiving so it is aged enough for the Christmas/ New Year holidays.
My cooking triumphs
Without a doubt, my own recipe for a Reuben Sandwich. It has been a demanded item for many years and I shared it in my AR blog. http://allrecipes.com/Cook/13101603/BlogEntry.aspx?postid=204609
My cooking tragedies
Too many. I have been able to throw them out and have something new before my wife gets home. Most of the time, anyway.
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