DOTW: Bloody Mary

Posted by Anita on 12.29.06 7:12 AM

bloody mary (c)2006 AECNot that any of our regular readers will be overindulging this weekend… but just in case you find yourself in need of a wee “hair of the dog” after late nights and too much holiday cheer, here’s a recipe for a classic morning-after tipple to put you back to rights.

If you’re feeling too fuzzy to make your own tomahhhto juice, feel free to substitute V-8 or another flavorful store-bought brand. But juicing your own makes for a crisp, tomatoey taste you can’t get from commercial stuff, and a pleasant viscosity that helps keep all the seasonings afloat.

Need another excuse to whip up a Bloody Mary? Matt gives you 10 of them, fresh from the archives.

Slightly Fancy Bloody Mary
Makes 3-4

1 (28-ounce) can whole peeled tomatoes in juice (preferably Muir Glen)
1T Worcestershire sauce
2T freshly squeezed lemon juice
6-8 ounces vodka
Tabasco sauce
Grated horseradish*
Cajun seasoning salt, such as Tony Chachere’s (or celery salt, or garlic salt)
Lemon wedges, celery hearts, green olives

Process tomatoes and their juice in a food processor. Strain the puree through a coarse sieve into a non-metallic container, stirring and pushing the puree through the seive until you’re left with just seeds and about 1/4 cup of dryish pulp, which you can discard. You’ll end up with a generous 2 cups of thick tomato juice. Add the Worcestershire sauce and lemon juice to the seived juice, and refrigerate at least 1 hour, until well chilled.

In a highball glass, stir together 2 ounces vodka, 1/4 to 1/2 teaspoon horseradish, a generous pinch of seasoning salt, and Tabasco sauce to taste (start with 3 drops). Fill the glass 2/3 full with ice and add 6 ounces of the tomato juice mixture. Taste and adjust seasonings, if necessary. Garnish each drink with a lemon wedge and a celery heart, and olives if desired.

*Either fresh-grated from a horseradish root, or bottled horseradish without any creamy additives; “prepared horseradish” will make the drink cloudy and slick.

breakfast, Drink of the Week, recipes
4 Comments »

 

4 Comments

Comment by Chubbypanda

You’re singing all the right notes. I’d make one right now if I wasn’t so warm and cozy under this blanket.

- Chubbypanda

Posted on 12.30.06 at 12:45PM

Comment by Kristen

It’s been a very long time since I’ve had a Bloody Mary, but you are the second post today that I’ve seen them on. I may have to whip one up this weekend!

Posted on 12.30.06 at 7:36PM

Comment by Anita

Kristen: It’s funny, isn’t it, how you see so many blog posts about the same thing all at once? It’s like how magazines all seem to run the same story.

I plan Drink of the Week well in advance, and when I started seeing all the Bloody Mary posts popping up last week, I almost changed it. But it’s such a good (and traditional) “morning-after” drink, I decided to keep it. And ours is just a touch different than the usual recipe.

Panda: You’ll come out from under the blanket and make one eventually though. :D

Posted on 12.31.06 at 8:40AM

Pingback by Cookthink: Five Bloody Mary Secret Ingredients

[...] 3. At Married with Dinner, Cameron and Anita come by their base juice by pureeing a 28-ounce can of whole peeled tomatoes. [...]

Posted on 12.19.08 at 8:22AM

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