Cocky Bloody Mary
There are two questions I immediately ask myself when creating recipes:
1) Is there any way I can add booze to this?
2) Is there any way I can add Sriracha to this?
Any time I can stick both of these together, I’m a happy camper.
Also included in this post is quite possibly the best skewer of bloody mary garnishes you’ll ever see!
Sriracha Bloody Mary
Yield: 32 ounces of mix
32 ounces tomato juice
1/4 cup Sriracha hot sauce (or less)
2 tablespoons horseradish
1 tablespoon Braggs or worcestershire sauce
1 teaspoon celery salt
1 teaspoon kosher salt
2 teaspoons black pepper
1/2 lemon, juice only
Anything pickled really!
1) Combine all ingredients in a big bowl. Start with 2-3 tablespoons sriracha and add more to get to your desired level of spiciness.
2) Once all your ingredients are combined, taste and adjust flavors.
3) Make a bloody mary with 3 parts mix to 1 part vodka. So for 2 ounces of vodka, use 6-8 ounces of the mix.
4) Garnish and serve!
Making the Mix
I really don’t like most of the bloody mary mixes that are available in the store. I find them to be too salty and not spicy enough.
So, over the years, I’ve worked out a ratio of things that I really like in my bloody mary mix. But that’s not to say that YOU will like it. I highly recommend that taste as you go when making the mix and adjust to your liking.
For each ingredient, especially the sriracha, start with a small amount of the ingredient and add more.
Sriracha is a really strong hot sauce but I seriously put in 1/4 of a cup of it in my mix.
That’s kind of an insane amount of hot sauce, but I think it needs that much for the flavor to really come through once it’s mixed.
If you don’t love spicy foods though, I would start with two tablespoons of the hot sauce and work up from there.
While sriracha provides a lot of flavor for this mix, one of my absolute favorite ingredients in any bloody mary mix is grated horseradish.
When you are buying it, just make sure you get pure horseradish and not horseradish sauce which has all kinds of weird crap in it.
So the horseradish and the sriracha are my favorite ingredients in the mix, but I think the most essential ingredient is actually lemon juice.
The acid from the lemon makes all the other flavors really bright. If you make this recipe and leave out the lemon juice, don’t put my name on it!
Once you get all the spices and everything mixed together well, be sure to taste the mix.
It should have an intense flavor. Remember that it will calm down a bit when you mix it with vodka and ice. It should be almost too strong on its own.
You know it’s a good mix when it’s speckled with all kinds of stuff.
Once I have my bloody mary mix ready, I just pour it back into the tomato juice container.
Just be sure to write on the label so someone doesn’t drink it thinking it is just tomato juice!
Mixing a Drink
Again, making a bloody mary is all about personal preference. For me, I like a 3 parts mix to 1 part vodka ratio plus a lot of ice.
I wouldn’t do more than 4 parts mix to 1 part vodka.
So for two ounces of vodka you would want between six and eight ounces of bloody mary mix.
A bloody mary without garnishes is no bloody mary at all.
I go big with the garnishes which pretty much makes a meal out of the drink.
Celery is required, but boring. I go with olives, pickles, jalapenos, sweet cherry peppers, and caper berries.
I skewer everything on a long skewer and BAM.
The drink is wonderful, but dipping all the garnishes in it and eating them is really fun.
If I ran a brunch restaurant, I’d charge $10 for this bad boy and you would pay it!
I’ve only posted one other bloody mary recipe on Macheesmo, but I think this one might be my new favorite recipe.
Please comment and confirm how awesome my garnish skewer is!