Curio’s Bloody Mary
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Category
Beverage
Cuisine
American
Author:
Curio Kitchen
Servings
Makes enough mixer for 4–6 cocktails
Prep Time
10-15 minutes
Cook Time
0 minutes
Calories
150
A well-made Bloody Mary is a year-round brunch favorite. It’s a batch friendly cocktail too, which makes it terrific for entertaining. We use our Chili Today! for its deep flavor and kick of heat and Caitlin's Celery Salt for a savory, herbal rim.
Ingredients
For the cocktail mix
-
2 cups tomato passata* (alternate recipe below)
-
1 tablespoon Chili Today!
- 3 tablespoons lemon juice, more to taste
- 1 tablespoon Worcestershire sauce
- ½ teaspoon soy sauce
- 1 teaspoon horseradish, optional
- Hot sauce (such as Tabasco), to taste
For the cocktails
-
¾ cup vodka (2 ounces per cocktail)
For the rim
Garnish
-
Leafy celery stalks
Passata Alternative
- 1 can (15 ounces) diced or crushed tomatoes
- 1- 1½ teaspoons honey
- 1 tablespoon freshly squeezed lemon juice
- ¼–½ teaspoon salt (if the tomatoes are no-salt-added)
Directions
- Stir the cocktail mix ingredients together in a pitcher. Chill until ready to use.
Put the celery salt into a saucer or shallow bowl. Wipe the rims of 4 collins glasses or pint jars with the cut side of the lemon, then dip the rims into the celery salt. Put a few ice cubes into the glasses and set them aside.
- In a pitcher, combine the cocktail mix with 2 cups cold water and stir to combine. To make a batch of cocktails, stir all the vodka into the mixer. To make individual cocktails, pour the diluted mixer into each glass to three-quarters full. Stir in two ounces vodka.
- Put a celery stalk in each glass and use it to give the drink a gentle stir.
Passata Alternatives
From canned tomatoes: You can make a serviceable tomato juice from diced or crushed canned tomatoes. Make sure they’re the plain ones, without extra herbs or seasoning.
Put all the ingredients (start with the lesser amounts of honey and salt) into the jar of a blender. Fill the tomato can half-full with cold water and add the water to the blender. Process on high until smooth. Taste and add more honey, lemon, or salt if needed.
From scratch: During the height of tomato season, you can make marvelous fresh juice. Grate whole beefsteak tomatoes into a bowl using the large holes of a box grater. Discard the skin. Season the juice with a little salt and strain it (or don’t — it’s your call).
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