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Bloody Marys

Saturday, May 24, 2014

Recipe adopted from Emeril Lagasse.  [Recipe makes roughly 4 cups].

Until recently, I must admit that I wasn't the biggest fan of Bloody Marys.  Between not liking tomato juice as a kid and only ordering the drink at places that mixed up mediocre versions at best, I really didn't get what the big deal was.  After finally tasting some high quality versions at places like Bluephies in Madison and making homemade versions, I finally get it.  The saltiness, citrus, and heat from an array of ingredients combines perfectly to serve as a refreshing summer drink.  The best part about making these at home is that it's as easy as combining a list of common foods in a blender and pouring over ice.  When it can be prepared in the same amount of time as a premade mix, why not go that extra step?


3 cups cooled V8 Original with a Hint of Black Pepper (or your favorite tomato juice)
3 tablespoons freshly squeezed lemon juice
3 tablespoons freshly squeezed lime juice
1 tablespoon prepared horseradish
1 tablespoon Worcestershire
1 teaspoon minced garlic
3/4 to 1 teaspoon hot sauce (recommended Mandy's Smoking Guns if in the Madison area)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 ounces cooled premium vodka

Garnishes of your choice


In a blender, process V8, lemon juice, lime juice, horseradish, Worcestershire, garlic, and hot sauce until smooth.  Add salt and pepper to taste.  Coat the rim of each glass with fresh lemon juice and then dip in a mixture of Kosher salt and celery salt.  Fill each glass with garnish of your choice, ice, 1 ounce of vodka, and roughly 1 cup of Bloody Mary mix.  Stir well and enjoy.

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