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09-20-2009, 09:19 PM
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#1 | | | | | | | Senior Cook
Profile: Join Date: Mar 2007
Posts: 248
| | Best Bloody Mary mix?
It seems like every bar just uses a pre-made mix for Bloody Marys, so I was wondering if any of the varieties in the store are good to use. I love making Bloody Mary's but if there were a way to expedite the process without getting 5-6 ingredients that would be really great. Seeing as none of the ingredients are really "fresh" (except lemon juice) I thought this might be a drink that a mix could be acceptable. Any suggestions?
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09-21-2009, 07:06 AM
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#2 | | | | | | | Certified Master Chef
Profile: Join Date: Nov 2006 Location: Small Town Mississippi
Posts: 14,646
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I favor THIS one --- Normally I cut it by about 1/2 with home canned tomato juice, but it's good as is.......
Enjoy!
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09-21-2009, 07:36 AM
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#3 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,063
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I just use V8 juice and add a few things like tobasco, worcestire sauce, celery salt, lemon juice, and fresh ground pepper. Sometimes I will use the spicy V8 juice and leave out the tobasco.
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09-21-2009, 08:08 AM
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#4 | | | | | | | Executive Chef
Profile: Join Date: Jun 2007 Location: usa
Posts: 1,861
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Not surprisingly, I can't remember the name of the mix I really like; I seem to remember I haven't been able to find it lately.
I like using V8 and Clamato as my base.
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09-21-2009, 08:42 AM
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#5 | | | | | | | Certified Pretend Chef
Profile: Join Date: Sep 2004 Location: Massachusetts
Posts: 17,301
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I use different mixes such as Mrs. T and a local one called New England's Best Bloody Mary Mix. I end up doctoring both before I'm ready to drink.
I also use V-8 and add-ins.
__________________
"If you want to make an apple pie from scratch,
you must first create the universe." -Carl Sagan
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09-21-2009, 10:49 AM
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#6 | | | | | | | Queen of the Food Court
Profile: Join Date: Mar 2002 Location: Boston
Posts: 6,028
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Clamato
V8
Beefamato
Worcestershire
Horseradish
Hot sauce
Olive brine
Black pepper
Onion powder or juice
Garlic powder or juice
Cilantro
Oh, and use tequila instead of vodka
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Less is not more. More is more and more is fabulous. | | |
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09-21-2009, 10:59 AM
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#7 | | | | | | | Certified Pretend Chef
Profile: Join Date: Sep 2004 Location: Massachusetts
Posts: 17,301
| | Quote:
Originally Posted by jennyema  ...Oh, and use tequila instead of vodka |
...and call it a Bloody Maria!
__________________
"If you want to make an apple pie from scratch,
you must first create the universe." -Carl Sagan
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09-21-2009, 11:03 AM
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#8 | | | | | | | Sous Chef
Profile: Join Date: Oct 2007 Location: Puget Sound convergence zone
Posts: 691
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Dimitri's mix concentrate is my favorite off-the shelf. Add it to tomato juice. Also makes a good marinade. Mr. & Mrs T's would be my second.
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09-21-2009, 04:52 PM
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#9 | | | | | | | Certified Master Chef
Profile: Join Date: Oct 2004 Location: Southern Illiniois
Posts: 7,817
| | Quote:
Originally Posted by Uncle Bob I favor THIS one --- Normally I cut it by about 1/2 with home canned tomato juice, but it's good as is.......
Enjoy! | We've had that at friends in Mississippi, Bob, and it's my favorite! It's so thick it's almost like salsa. I've not seen it around here.
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09-21-2009, 06:10 PM
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#10 | | | | | | | Certified Master Chef
Profile: Join Date: Nov 2006 Location: Small Town Mississippi
Posts: 14,646
| | Quote:
Originally Posted by Constance We've had that at friends in Mississippi, Bob, and it's my favorite! It's so thick it's almost like salsa. I've not seen it around here. |  It is kinda thick, especially after being refrigerated. DW likes it as is...I usually thin it with some tomato juice...and a little extra Vodka 
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