Sunday, Oct. 20 was by far one of the most beautiful fall days New York City has seen this season. As we waited in line to get into Pier 60 of Chelsea Piers for the Absolut Blood Mary event, we were greeted by the gorgeous water of the Hudson River and the lingering smell of some delicious brunch food being prepared inside. Upon entering the massive ballroom, we were met with the entire cast of Chopped moving freely between booths trying the Bloody Marys out for themselves. We’re not sure if we’ve ever been so close to Aarón Sánchez before, but it was humbling to see him cha-cha his way up to the stage.
"We saw some things in these cocktails that we definitely had never come across before" As the cast introduced themselves individually, we were informed that Thrillist had chosen Bloody Marys from all over the country and the finalists were the ones being featured at the event. Michigan, Florida, and even Ohio were represented at the event, where guests were encouraged to try all eight finalists' concoctions and drop a chip into their boxes if they believed the Bloody should be the winner of the day.
And these Bloody Marys didn't disappoint; we saw some things in these cocktails that we definitely had never come across before, including in the winning cocktail, which was created by Kristin Alfandre of Louisiana. Her Bloody Mary used a beef stick as a straw and had a bacon garnish. When we sat down with Ted Allen, host of Chopped, to ask him a few questions, he mentioned these beef straws, adding, "There were two people who made a meat straw, which many of us made jokes about because we’re 12 years old. Chefs are rowdy people."
Alfandre’s Bloody Mary was definitely one of the most delicious at the event, and the spiciest. Hers was one of the few Bloodys that featured a relatively strong presence of horseradish. Allen had a thing or two to say about this as well, mentioning, "I like a lot of horseradish and no one used horseradish and maybe they were trying to stand out… how do you stand out without offending the tradition?" Allen was most impressed by Sabrina Peck of Florida, whose Bloody was called Sliders Seaside ABSOLUT Redtide. Allen told us, "Honestly, my favorite Bloody Mary that we had today was the most traditional one, which was by a woman named Sabrina Peck. And there was another person that made a Bloody Mary with literally a whole salad on top of it." He was referring to the Bloody Irishman by Tony Frier of New Jersey.
All the Bloody Marys at the event were incredibly creative and delicious, but we’re going to have to side with Allen on this one. While we loved Kristin Alfandre’s Bloody, we were absolutely thrilled by the simplicity and traditional roots of Sabrina Peck’s Bloody Mary cocktail.
Spicy Bloody Mary Mix Recipe
As a kid, I loved V8: not only for its flavor, but also for the adorably tiny can it came in. Sipping from that can, my little hand dwarfing it, I felt unspeakably grown up. At lunchtime, all the kids around me drank Juicy Juice, but there I was, choosing to drink vegetables. I surely was a mother&rsquos dream.
A few years ago, on a morning flight, the stewardess wheeled her beverage cart to my row and asked me what I&rsquod like. I was about to order my standard half-seltzer, half-cranberry juice with a lime when I caught sight of that little white-and-red can. I hadn&rsquot seen it in years, and wondered if I&rsquod still like it.
&ldquoV8 on the rocks,&rdquo I commanded. I took a sip.
But unlike Proust&rsquos madeleines, this taste of my childhood didn&rsquot bring any precious memories flooding back: I was too distracted by the awful, tinny, salty flavor of the &ldquojuice&rdquo to be able to conjure any such recollections. I ignored that V8 for the rest of my flight, letting the ice cubes melt into the bright-red liquid until the stewardess came back and disposed of my mistake.
One good thing came of my trip down memory lane: when I returned home from that vacation, I determined to come up with a simple homemade version of V8 that would taste a million times better. I experimented with both raw and cooked versions of this recipe, settling on the latter because it better blends the disparate vegetable flavors into one smooth, complex-tasting juice. All you do is chunk up some tomatoes, carrots, beets and peppers &mdash I like to add jalapeño for some heat &mdash and simmer them together, finishing the mix with bright, fresh parsley and crisp cucumber and blending everything into a silky, fire engine&ndashred juice.
Now of course, as adults, there&rsquos pretty much only one reason to keep tomato juice on hand: everyone&rsquos favorite brunch drink, the Bloody Mary. This juice makes the best Bloody you&rsquoll ever sip accordingly, I like to accent my mix with the classic flavors of hot sauce, Worcestershire and plenty of celery salt. Add some cold vodka, invite your friends over, and enjoy this infinitely improved noontime beverage.
Spicy Bloody Mary Mix Recipe
- Prep Time: 30 minutes plus cooling
- Cook Time: 50 minutes
- Serving Size: 5 cups
- 5 medium-large tomatoes, chopped
- 1 small onion or shallot, diced
- 1 small or 1/2 large beet, peeled and diced
- 1 medium carrot, peeled and diced
- 1 small red pepper, seeded and chopped
- 1 tablespoon honey or agave syrup
- 1 medium cucumber, peeled, seeded and chopped
- 1/2 cup chopped fresh parsley
- Kosher salt and freshly ground black pepper
- 2 teaspoons freshly grated horseradish, or use 1 tablespoon prepared horseradish
- 1 tablespoon liquidy hot sauce, such as Tabasco
- 2 teaspoons worcestershire sauce
- 2 teaspoons celery salt
- juice of 1 lemon
- water, as needed
Spicy Homemade Bloody Mary
- 6 ounces Homemade Spicy Bloody Mary Mix, or use high-quality prepared mix
- 3 ounces vodka (bottom shelf is fine)
- additional celery salt, hot sauce and Worcestershire sauce, to taste
- lemon wedge, cucumber slice and parsley sprig, for garnish (optional)
For the Bloody Mary mix:
Combine tomatoes, onion, beet, carrot, red pepper, jalapeño and honey in large pot and add 1/4 cup water plus salt and pepper to taste. Cover pot, set over high heat and bring to a boil. Drop heat and allow vegetables to simmer, covered, until completely tender, about 40 minutes.
Remove pot from heat, add all remaining ingredients and stir to combine. Transfer mixture to a blender and blend on high until completely smooth. Check for seasoning, adding more salt or pepper as needed. If mixture is too thick, add water and re-blend. (Do not thin mixture too much, as added vodka will also thin mixture.)
Drink Bloody Mary mix as-is, use immediately in cocktails or transfer to a freezer-safe container and freeze for up to two months.
To make a Bloody Mary cocktail:
To create a salt rim, dip the mouth of a large tumbler into a plate of water, shake off excess, then dip in a plate of kosher salt, twisting glass until rim is coated (optional). Fill the tumbler with ice.
Fill a cocktail shaker with ice and add Bloody Mary mix and vodka, as well as additional seasonings if desired. Shake vigorously, then strain into tumbler. Garnish with lemon, cucumber and parsley, if desired, and serve immediately.
Award Winning Bloody Mary Recipe
I just entered my first Bloody Mary contest at a recent SCA steak competition and won 3 rd place out of 45 people so I thought this recipe was worth sharing with you!!
Team Grill Girl!
My dad and I competed on team GrillGirl along with our friend Jeff Romero, who also competes on the Shed BBQ team at Memphis in May, which is how we all know each other! This steak competition was hosted by the Shed at their really cool BBQ restaurant on the Bayou in Ocean Springs, Mississippi and it was a blast!
Plus they finished the competition with a live grill off (“steak A” winner versus “steak B”) competing for the biggest prize which made this a really fun, unique steak competition and a fun way to watch the awards ceremony as the Shed Family live Emceed the awards ceremony while the live steak cook off was happening.Here’s my Winning Bloody Mary My Dad and Me Steak Entry
The results of the Bloody Mary contest. I was 3rd place. At the competition you choose the steak you will cook. Snake River Farms was a sponsor and provided gorgeous Prime Ribeyes! Steak!
Team GrillGirl at the Shed Steak Cook Off Another great Garnish Example! This was the Bloody Mary that won the competition!
I’ve attached a few photos to give you an idea of what the competition was like- again, such a great time and an opportunity to see some of my BBQ family! If you ever get a chance to do a Steak Cook-Off with the Steak Cook-Off Association, I HIGHLY recommend it! It is a great time and easy to enter and much less of a time and monetary investment than a BBQ competition.
The Bloody Mary competition was an Ancillary category and the judging was based on appearance, taste, overall. As you can see from the photos, there were some really great entries with people going all out on their garnish with sliders, cheeseburgers, and an array of seafood on the top. I used a blue crab from the seafood boil the night before, as well as shrimp, sausage, pickled okra and an heirloom tomato on mine.
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Invest $125 or more &ndash
You'll be immortalized on Vampire.com, Receive a very rare Vampire.com Bumper Sticker,
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The company is offering up to 20% of its Membership interests for $1,000,000 with the provisions that until those investing recover their investment, 80% of all profits will first go to pay back the investors, along with 5% annual return, with the other 20% going to the Founders.
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Note: If less than $1,000,000 is raised the distributions to investors will be pro-rated. For instance, if $500,000 is raised the investors will receive 10% rather than 20% of profits after their investment and the 5% annual return have been paid.
Further: once the company has raised $1,000,000, if it elects it may sell additional interests in the company. In such case all investors will have the option to purchase their pro-rata share of additional interests being sold on the terms offered. Any investors who do not elect to purchase their pro-rata share will have their interests diluted to the extent of the additional interests sold.
Simplest Go-to Bloody Mary Recipe
Pretty sure I can do it faster just by pouring some Zing-Zang into a glass with some vodka.
There are few products sold where it’s not worth it making your own and Zing Zang is one of them.
Plus it’s so easy to start with Zing Zang and add what you want. I put in a dash of Tabasco and liquid from something pickled, usually just pickle juice.
Charleston Bloody Marry mix (bold and spicy!) is where it's at.
Tbh, as much as this sub and myself hates using store bought pre-made ingredients, Tabasco's Bloody Mary mix (I like the extra spicy version) really does make a very good tasting Bloody Mary. Also, garnish that shit with a shrimp cocktail, lemon wedge, and try using sea beans instead of a salted rim. Most importantly, throw a dollop of horseradish in that!
Nothing beats Zing Zang for me.
I used to just drink the extra spicy bloody Mary mix. So delicious.
If you like spicy - Both the normal Jimmy Luv's and the Sneak Hot are awesome.
Needs Clamato!! And pickle juice, my personal fav
Every time I see a Bloody Mary all I can think is it would be better as a Caesar.
Please forgive me, I’m new to alcohol here. Can someone explain why on earth someone would want to drink one of these? It seems like really bad marinara.
It’s just something you have to try. We have Caesars here instead of bloody Marys but I avoided them for years because they looked so gross but they are my all-time favorite drink now. And this was before I even knew what was in Clamato juice.
Probably looks gross but just try one sometime. I’m sure you’ll be glad you did. Plus some people think they’re good for hangovers. If you’re new to alcohol, that could come in handy.
Tasty Bloody Mary Burger Recipe
Behold a novelty recipe that delivers on it’s promise! I give you the delicious and easy to make Bloody Mary burger recipe. Yes, it has an egg on it!
Let me set the stage for you. We’d been basically doing without cable television for about two years now, having cut the cord and jumped headlong into the world of streaming video, with your Netflixes and your Hulus and your Amazon Primes.
Oh, sure, we had a little cable box a tiny, insipid, blinking thing that froze constantly and delivered no more than ten channels, which we kept connected simply because our cable company charges more for just internet, than they do for internet plus television. Don’t ask.
I feel like this is already getting long-winded and dull, which is the last thing anyone wants, when they’ve been promised cheeseburgers with ketchup that tastes exactly like a Bloody Mary. So I’ll jump ahead, and leave out the details about how I went to the cable company’s office intent on “giving them a piece of my mind,” and instead left with “a new cable box and lots more channels on my subscription,” and get on with it.
Fast forward several hours. For the first time in years, I was watching daytime television. I’d almost forgotten completely about those cackling ninnies over on “The Kitchen,” which is the Food Network’s version of a show like “The View,” but with even more cross-talking and cooking segments for lazy people.*
*(This paragraph is just to try and create some street creed and make a feeble effort to hide the fact that I love the Food Network, and I even love “The Kitchen.” Whattup, Sunny Anderson?)
During a segment that should have been called, “Interesting Condiments,” but which was instead blessed with the much more hyperbolic “FLAVOR BOMBS,” there was a method for enhancing bottled ketchup to make it taste much more like a Bloody Mary, which was the solution to a problem that I didn’t know I had but that I completely believed in, once I saw it unfold in front of me.
I have to confess that I had my doubts there just didn’t seem to be any way that adding celery seed and Worcestershire sauce to regular old ketchup would suddenly make me feel like I was swimming through a boozy brunch with old friends, but I was determined to try it, since it has been ages since I have seen either “brunch” OR “booze” OR “old friends.”
And suddenly, just as easily as the people on television told me it would be, there it was: BLOODY MARY KETCHUP. Though it would be an almost perfect match for some fried shrimp, I wanted even more. I wanted it on a burger. A brunch burger! With deep-fried jalapeños, and an over-easy fried egg for good measure!
I try not to say things like this too often. But this might be one of the best burgers I have ever had. Go out and getcherself one.
I love Bloody Marys. They’re hearty, delicious, complex, and the perfect cocktail for both sunrise and sunset. There is pretty much nothing I enjoy more than sitting on the back porch of the Swamp House drinking a bloody mary and watching the marsh life. Which is something I did plenty of last week. There’s just something about a cocktail that’s also a full serving of vegetables that makes my heart sing.
For a good bloody mary you need a fair amount of ingredients. Each one is important, and each one plays a particular role. However, this is also a recipe you can play with- adding more of what you like and leaving out what you don’t care for.
First, lemon & horseradish. The lemon adds a necessary cut in the heavy tomato flavor, and the horseradish adds spice and complexity.
Next, pickled okra. This is totally optional and a far cry from the usual celery, but completely delicious. See also: anything pickled, bacon, celery, other vegetables, etc.
Follow with pickled green beans (or carrots or beets) and a finger’s worth of pickle brine. Olive brine also works.
Then comes the vodka. This is to your taste, and also optional. A virgin bloody mary is completely delicious and just as refreshing, though you might want some ice to thin the mix out.
Bloody mary mix, recipe below. Add ice/tomato juice to to make the drink your desired thickness/strength, and mix. And enjoy.
Crock Pot Bloody Mary Mix
2 tbsp Worcestershire sauce
1 tsp Old Bay (or another season-all)
Peel and chop all ingredients and combine in a crock pot. Fill 1/3 of the way with water. Cook over low heat for 1-3 hours, or until vegetables are tender. Using a blender or an immersion blender, mix to your desired chunkiness. If you’d like, strain or cut with additional tomato juice. Chill. Mix as instructed above and serve.
Frank&rsquos RedHot Is Serving Up a Ready-to-Drink Bloody Mary in a Can
You might already use Frank&rsquos RedHot in your homemade bloody mary, but now you don&rsquot have to mix up your own! The hot sauce brand has created a ready-to-drink bloody mary that is ideal for a boozy brunch.
As described on the packaging, the Frank&rsquos RedHot Bloody Mary is a &ldquoflavored malt beverage with natural flavors and artificial colors.&rdquo The 12-ounce can has a 5.5.% ABV and provides a medium heat. So if you really like spice, you might want to add even more hot sauce to your brew!
While these are new to us (and probably you, too), it appears that Frank&rsquos RedHot Bloody Mary has been around for quite a while. There&rsquos a website dedicated to the beverage, people have been sharing their photos of their sips on Untappd, and Walmart even has a four-pack of bottles listed online. Have we been under a rock or something?!
Keep these cans in the refrigerator, so whenever the mood strikes, you can shake one up and pour over ice. Don&rsquot forget to go all out with garnishes, like a celery stalk, a dill pickle spear, and bacon! Sorry, mimosas, but we think we have a new brunch drink.