Homemade Bloody Mary Mix

Have you tried making a Bloody Mary mix at home? This is a wonderfully handy recipe – your blender will do most of the work. Just mix diced tomatoes, lemon juice, Worcestershire sauce and a few staples from the spice rack and let it sit in the fridge for a while.

This base is fantastic with vodka as a straight forward bloody mary. It’s not too assertive so feel free to tweak it to your liking. In fact, I made this recipe with that approach in mind. Make it a conventional (but not boring) mix or go where your imagination takes you! I have many ideas how to spice it up below.

The Bloody Mary Cocktail contains vodka, tomato juice and spices which, like many cocktails of the early 20th century, have no proven origin.

The drink as we all know it is believed to have been created in Paris in the 1920s by a bartender named Fernand Petiot at the New York Bar. Others have claimed to have created the cocktail. There are also many stories as to why it is called Bloody Mary.

While we may never know its exact origins, we can agree on one thing: it’s a must-have brunch that can help ease a hangover (though mileage varies!).

What’s in a Bloody Mary?

While some swear by canned tomato juice and others by fresh tomatoes, I find canned diced tomatoes to be the best of both worlds. It’s comfortable and produces a blend that’s sturdy without being too watery or too thick.

Homemade Bloody Mary Mix combines diced canned tomatoes with lemon juice, apple cider vinegar, Worcestershire sauce, garlic powder, hot sauce, celery salt, kosher salt, black pepper, and smoked paprika.

To make a drink: Combine 4 ounces of this Bloody Mary mix with 2 ounces of vodka over ice.

Bloody Mary Mix: Tips!

The key to a flavorful Bloody Mary is time and a few key ingredients. Here are a few tips to help you!

• The mixture tastes best if you let it melt for at least 24 hours.
• Ice helps keep it cool. While I would tell you that most cocktails should be shaken, you shouldn’t water down your Bloody Mary. Stir, not shake, this drink.
• A hand blender or food processor will do the job if you don’t have a blender.
• Canned diced tomatoes have fewer seeds (some seeds are fine, but not many).
• Whole or mashed canned tomatoes can be used, but you may need to strain out some of those seeds. Mash the whole tomatoes to release their juices and seeds. A slotted spoon holds the larger tomato chunks while the seeds remain in the liquid. Then simply filter the liquid through a sieve to catch any seeds that can be disposed of.

Funny trimmings

How a Bloody Mary is garnished — what happens on, in, or sometimes even next to it — often depends on where you live. Classic side dishes include a stick of celery, a slice of lemon or lime, and sometimes olives. I saw an oyster, pickled green beans, and once a tiny pint of beer upstairs next to my Bloody Mary (a Midwest tradition).

Instagram inspires us to fill our Bloody Marys with all those bar foods worth stacking on top. Pretty much if it tastes good with a Bloody Mary then use it. Brunch should be a casual affair, so enjoy!

Ways to spice up your Bloody Mary mix

Think of your Bloody Mary as one precious blank canvas. Here are a few variations to customize your cocktail to suit your tastes.

• Spicy: Add 2 tablespoons hot sauce (instead of the 1 teaspoon the recipe calls for) or a whole jalapeño (pitted if you like it less spicy).
• Seafood: Add 1/4 to 1/2 cup of clam juice and a cooked shrimp garnish.
• Smoky: Garnish with a crispy strip of bacon and liquid smoke. Start with a drop or two and taste before adding more!
• Vodka is traditional, but you can use tequila for a bloody maria or aquavit for a Nordic twist. Caraway and fennel in aquavit complement the tomato and Worcestershire sauce.

Two ways to serve a Bloody Mary

single serving: A heavy-bottomed pint glass can hold plenty of Bloody Mary plus side dishes without tipping over. For a stalk of celery or a crispy strip of bacon, you need a tall glass. A hurricane glass will also work. For a smaller portion, use a Double Rocks glass.

A big batch: Pour the Bloody Mary into a large pitcher fitted with a stirrer. The spices tend to settle, so a quick stir between toppings ensures everyone gets the best. Keep vodka, ice and side dishes separate but close by so guests can help themselves.

Plan one to five days in advance

Homemade Bloody Mary Mix needs to sit in the fridge for 24 hours to allow all the flavors to combine. It can be prepared and refrigerated up to five days in advance. Keep it in a non-reactive container (like glass or stainless steel) so it doesn’t react to the acid in the mixture.

Homemade cocktail mixes

• Homemade Margarita Mix
• Homemade Campari
• Homemade coffee liqueur
• Easy Homemade Grenadine
• Homemade Nocino walnut liqueur