BLOODY MARY MIX
We've made hundreds of thousands of bloody Marys over the decades at Prune, with 11 variations, and this classic base mix has been the stalwart, gleaming engine of them all. The lemon juice is what makes it so bright and zingy, and the Sacramento brand tomato juice is clean, with perfect body, never muddy or thick. Prepared horseradish keeps its bite and moisture just about forever, whereas fresh grated horseradish loses its potency almost immediately, leaving dead bits of pencil shavings in the glass instead - so resist the urge to "improve" the recipe. Worcestershire sauce adds greater depth to the umami already inherent in tomato, and the Tabasco brand hot-pepper sauce brings vibrancy with its high acidity but very manageable heat. This bloody Mary is as refreshing as a virgin affair as it is when spiked and garnished.
Provided by Gabrielle Hamilton
Categories cocktails
Time 15m
Yield About 8 to 14 drinks
Number Of Ingredients 10
Steps:
- Whisk together all the bloody Mary mix ingredients, transfer to a bottle and shake well just before using.
- Fill tall glasses with ice; pour the bloody Mary mix on top.
- If using the vodka, mix 1/4 cup vodka with 1/2 cup bloody Mary mix in a shaker over ice; shake for 10 hard strokes, strain and pour into each ice-filled glass.
- Garnish with a leafy interior rib of celery, a wooden skewer of olives and a lemon wedge.
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