Bloody Accompaniments

It’s been a couple of weeks since I updated my microblog so just a quick update on how the ‘Bloody Mary’ vodka is progressing. Kapow! is one word to describe the flavour, boy does it pack a punch. You can still taste all the different components, firstly the celery from the crushed celery seeds then the lime,followed by the horseradish and then BANG the chillies. I opted to keep my Chillies in for longer than a week as I’m fond of heat but you can take them out after a few days if you feel the heat is at an optimum for your palette. I decided to do a test run to see how it measured up to other chilli vodka’s I’ve tasted and just how close I had come to producing a vodka mix you just needed to add premium tomato juice too.

My Usual Bloody Mary Cocktail

A veritable mix of ingredients

Two large high ball glasses
2 measures of premium vodka
Premium fresh tomato juice
Juice of half a lime
Worcestershire sauce
Grated Horseradish
Freshly milled black pepper
Salt/Celery salt
Dry sherry
Celery stick to garnish

The exact quantities are entirely to taste and the ingredients are an amalgamation of different recipes I’ve tried over the years. The reason I use two highball glasses is because I like to roll the cocktail rather than stir it. The flavours are then mixed evenly rather than whizzed up with a spoon and then left to settle again.

Using the ‘Bloody Mary’ vodka ( recipe here)

I used the following ingredients to create the same flavour:
1 measure of Bloody Mary Vodka*
1 measure of premium Vodka
Premium tomato juice
Worcestershire sauce
Dry Sherry
Celery stick to garnish

* Two measures if you love your cocktail very spicy.

How much is too much?

I have been researching other accompaniments to the cocktail other than the old faithful celery stick and have come up with a list to try:

  • Olives
  • Pickled cucumber spear
  • Pickled green beans

The latter particularly interest me and I’m told by a Canadian friend that no Bloody Mary or indeed Bloody Caesar is complete without one. I think I might just have to find out if this is true and make some in the week. I’d interested to hear what you put in your Bloody Mary email or drop a comment below

In the meantime I found this recipe from the rather exuberant Karen Solomon author of Jam it, Pickle it, Cure it – enjoy!



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  2. For our Sunday Brunch I designed & developed an extensive made-to-order Bloody Mary station with a choice of 6 types of tomato juice, 9 assorted dry spices & 24 assorted “tabasco-style” spices, all with elaborate decorative display. It was a great hit, and revenue generator as well.
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  3. For years, I only use Clamato juice instead of tomato juice as my Bloody Mary base. My vodka preference is Baks Bison Grass Zubrowka from Poland because you can taste the flavor of this vodka as a component of the Mary. Please take a look at Its a new paradigm in luxury flash frozen food…something new and delicious for when you don’t want to plan, shop, cook and clean up – or – order local take out.

  4. John "Thunder" Davis

    In the deep South (USA) where I am, The Bloody Mary is one of the pleasures for a Sunday Brunch on the patio in a large glass pitcher filled with ICE. I prefer mine with Good Gin like Hendricks or better if I can get it instead of Vodka, and only use a premix called “Zing Zang”, but then add a touch of Adobo, and some fresh Salsa, and a squeeze of Lemon and Lime. I will rim the glass with the lime juice and then with a mashed mixture of Celery Seeds, Chili Powder, and Kosher Salt. I like to always include a long wooden skewer of celery with the leaves, pickled asparagus, and a couple of large Green olives. It is the best way to be a vegan for a few hours.

  5. John Thunder Davis

    Not to worry, I will send Jeeves in the Jet to pick you up. Feel free to bring a few of your buds with you. 🙂

  6. caroline taylor

    Try watching “The 12 Drinks of Christmas” on iPlayer. To see the barista making a Bloody Mary was sheer poetry in motion!

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