These Bloody Mary recipes include the preparation of fresh tomato juice.
- Bloody Mary (4)
- The Best Bloody Mary (12)
Fresh-Tomato Juice
Bloody Mary
Makes 4
Ingredients
For fresh tomato juice:
About 6-LBS (2-QTS) very ripe, juicy tomatoes
Salt
Sugar
Fresh lemon juice
For cocktails:
1-QT (4 cups) fresh or canned tomato juice
1/4 cup finely chopped red onion
1 fresh red or green jalapeño pepper, finely chopped
4 Tbsp finely chopped seeded cucumber
Juice of 2 limes
0.5- to 1.0-oz (1 to 2 Tbsp) Worcestershire sauce
Salt to taste
Freshly ground black pepper to taste
9.0-oz (6 jiggers) vodka
Tabasco sauce, to taste
For serving:
Crushed ice
Garnish:
4 celery stalks
1 lime, quartered
4 jumbo shrimp, peeled, deveined, cooked and chilled
Preparation
For the fresh tomato juice: Coarsely chop the tomatoes; place in stainless steel pot and bring to a simmer over Low heat. Cook until tomatoes soften completely and release juices. Remove from heat; cool.
Remove the seeds and skin by running the mixture through a
food mill,
fine sieve or
juicer placed over a bowl. Let stand for about 30 minutes because tomatoes containing significant water amount may separate. Use a skimmer to remove water that rises to the top; repeat as necessary. The more water you remove, the thicker the tomato juice.
The juice should have a heavy, rich tomato aroma; taste and as you like, add salt, sugar and fresh lemon juice. Refrigerate immediately for up to 2 days.
For the cocktail: Pour the tomato juice into a half-gallon pitcher; add all of the other ingredients and stir well.
Strain and pour into 4 tall glasses filled with crushed ice. Garnish each with a celery stalk, lime quarter and one of the shrimp.
"The Best Bloody Mary"
Greg Best and Andrew Minchow - 2009
Makes 12
Ingredients
For the fresh juice:
1.5-LBS plum tomatoes, coarsely chopped
1 large carrot, peeled, coarsely chopped
1 large golden beet, peeled, coarsely chopped
1 small fennel bulb, trimmed, coarsely chopped
1 large garlic clove, chopped
1 bay leaf
About 48.0-oz (1.5-QT/6 cups) water
For the Bloody Mary mix:
1 Tbsp plus 1.5 tsp coarse kosher salt
1.5-oz (3 Tbsp) fresh lemon juice
0.5 tsp celery seeds
3.0-oz (6 Tbsp) Worcestershire sauce
0.5-oz (1 Tbsp) hot pepper sauce
1.0 Tbsp grated peeled fresh horseradish
2.0 tsp coarsely ground whole black peppercorns
1.0 tsp
Sriracha Sauce (or another hot chili sauce)
2.0-oz (1/4 cup) Guinness (optional)
For the Bloody Mary cocktails:
24.0-oz (3 cups) vodka or gin
Ice cubes
Garnish:
12 lime wedges
Pickled vegetables (such as okra, green beans, or jalapeños)
Preparation
Make fresh tomato juice: In a large pot, combine the first 6 ingredients (through bay leaf) and add just enough water to cover (about 6 cups). Bring to boil; reduce heat to Medium and simmer uncovered until vegetables are very soft and release juices, about 50 minutes. Discard bay leaf.
To the tomato mixture, add 1 Tbsp of the coarse salt and the lemon juice; cool slightly. Working in batches, purée vegetable mixture in blender (or use immersible blander) until smooth. Measure; as needed, add enough water to equal 8 cups. Cover and chill.
Make the Bloody Mary mix: In either a mortar with pestle or a spice grinder, pulverize the celery seeds with remaining 1.5 tsp coarse salt. Add with remaining seasonings (Worcestershire through the hot chili sauce -- or Guinness, if using) to puréed tomato mixture. Cover and chill Bloody Mary mix overnight.
Mix the cocktails: In a large pitcher, stir Bloody Mary mix and vodka (or gin). Fill 12 tall glasses with ice and divide Bloody Mary among them. Garnish with the lime wedges and pickled vegetables.
Source: Greg Best and Andrew Minchow, Holeman and Finch Public House in Atlanta
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Bloody Mary Bar
All Bloody Mary posts
Last Updated December 16, 2012
