Now onto my history with the Bloody Mary. My father lives for tomatoes. He plants over 100 plants in his backyard every year. Naturally, he's a fan of tomato juice. I for one hated raw tomatoes until I turned 23 and realized their inner beauty. Both of my parents would always, and still to this day, order tomato juice on a plane. At the time, I couldn't think of anything more disgusting. We are all confined on a metal tube flying through the sky and simultaneously breathing in the same air as everyone else. What better way to worsen the experience than permeating that air with a strong tomato flavor. I still don't understand it. I vowed I would never consume anything as disgusting as that for the rest of my life.
Well that changed when I hit my twenties, discovered that I was obsessed with creating food, and also learned that tomatoes aren't that bad. Instead of gagging every time my dad poured spicy V8, I found myself smelling it and even taking a few sips. Well now I'm 29 and I think I would start every day off with a Bloody Mary if it was socially acceptable. I love everything about it. I love the spiciness. I love the bit of horseradish (the more the merrier). I love that you can add Old Bay to a drink! I love the garnishes. Pickles...Yes. Olives....Yes please. I've worked hard creating the best Bloody Mary mix and I think I have finally mastered it. A perfect Bloody Mary should be a meal in a cup. In fact, you can actually chew your Bloody Mary. That is how you know it's done right. This recipe below includes ingredients to make a large batch of Bloody Mary's.
- 6 cups tomato juice (I use spicy V8)
- 3/4 cup horseradish
- 1/2 cup fresh lime juice (juice of 3-4 lemons)
- 1/4 cup Worcestershire Sauce
- 1 tbsp Tabasco sauce
- 1 tsp Old Bay seasoning
- 1 tsp coursely ground black pepper
- 1 tbsp olive brine
- 1 tbsp pickle brine
- Celery sticks, green olives, pickles, cocktail onions, lemon or lime wedges, cucumber, cherry tomatoes
- Serve with vodka (obviously)