This, by far, is the best Bloody Mary recipe, and it took me a couple years to perfect. There are a couple ingredients that are unexpected, but truly complete the flavor. Although Bloody Mary’s are typically served spiked with vodka, this recipe is delicious on its own with no alcoholic spirit added. Perfect accompanied by a weekend brunch, followed up by a lazy afternoon. Through trial and error, I’ve found that this recipe should be made at least a couple hours before enjoying, and even up to a day in advance. This helps all of the ingredients to marry and blend itself into the best Bloody Mary you’ll ever drink!!
The Perfect Bloody Mary is the PERFECT recipe to enjoy for a weekend brunch!
Table of Contents
The Perfect Bloody Mary
Equipment
- 2 gallon glass container
Ingredients
- 2 1/2 gallon cans V8 juice
- 1 tbsp prepared horseradish
- 1 14-ounce can beef broth
- 7 splashes hot sauce Frank's Hot Sauce recommended
- 4 tsp salt
- 2 tsp ground black pepper
- 1/2 cup Worcestershire
- 12 tbsp lime juice
- 2 tsp celery salt
- 1 tsp celery seed
FOR THE GARNISH
- 1 tbsp cracked black pepper
- 1 tbsp cajun seasoning
- cubed pepper jack cheese
- cooked slices of bacon
- pickled carrots optional
- salad olives
- celery stalks
Instructions
- For the Bloody Mary, mix all ingredients in the 2 gallon container. Let flavors blend for at least 2 hours, or even over night.
- To rim the glass, take a lime and coat the rim of the glass with juice. Dip the glass in a combination of cajun seasoning and cracked black pepper.
- Add a slak of celery and garnish with pepper jack cheese, olives, and bacon. (and pickled carrot, if using)
Here is the exact glass container I use to mix and serve Bloody Mary’s!
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