Bloody Mary, Extra Bloody
Bloody Mary, Extra Bloody
I really like Bloody Marys and spent some real effort figuring out how to make really good ones--ones that both please a crowd and that I enjoy as well (my tastes, tending towards rich and spicy, are not typical). When I pour my drink from the pitcher recipe below, I just like to add a little extra hot sauce and pepper to spice it up more.
I tried a number of different bloody mary mixes, and even made my own mix one time. Every time I came back to Zing Zang mix, though. It's just really hard to beat. Charleston Mix is also good; it's a little sweeter and slightly milder than Zing Zang. Big Tom's is too sweet and one-dimensional--more like tomato juice. Many of these new "gourmet" or "artisnal" mixes are really tasty and are cool to try, but day-to-day, I stick with the 'Zang. Mr & Mrs T and Finest are gross. Just don't even.
Ingredients
For pitcher of about five drinks
- 1 32 oz bottle of Zing Zang bloody mary mix (no substitutions)
- 1-2 c vodka (Tito’s recommended)
- 1-2 tbsp olive brine
- 1-2 tbsp pickle brine
- 1 tbsp Tabasco hot sauce
- 1 tsp grated horseradish (be careful with this--don’t be heavy handed or the drink will taste like cocktail sauce.)
- Juice of half a lemon
- Juice of half a lime
- 2 dashes of garlic powder
- 2 dashes of black pepper
- 1 dash of celery seed
- 1 dash worcestershire sauce
- ice
Garnish suggestions from the Experts at Zing Zing.
Preparation, for five drinks
- Measure the vodka into a pitcher.
- Add the dry ingredients and stir.
- Add the wet ingredients, other than the Zing Zang, and stir.
- Add the Zing Zang mix and ice.
- Shake and stir the hell out of it.
- Pour into a tumbler over ice.
- Garnish with lemon, lime, olive, pickled okra, celery stick, and whatever else you'd like.