Vegetable juice
Vegetable juice a flavorful twist on classic cocktail
can make your Bloody Mary so bloody good.
The bloody mary is an ubiquitous brunch beverage, a supposed hangover cure-all and the perfect savory sip to accompany eggs and waffles alike. Made from a base of tangy tomato juice, seasoned with lemon juice and spices and finished with a pour of vodka, a bloody mary provides a savory respite from sweet brunch drinks and can be easily made by the glass or by the pitcher.
This version sticks to the classic expectations with a rich, tomatoey base and a bit of heat from hot sauce. But there’s always room for improvement, right? So we’re adding one unusual ingredient to this recipe to really make it what we’re happy to call “the best.” And because a good bloody mary recipe is very much a template for further cocktail customization, we’re including a few pointers for seasoning the drink. Even if you’re nursing a hangover, you can still make a pitcher of the easiest, tastiest brunch drink ever.
The bloody mary was created in the early 1920s by Ferdinand “Pete” Petiot, a bartender at Harry’s American Bar in Paris. Petiot reportedly mixed together a concoction of tomato juice, vodka, Worcestershire sauce, salt and pepper. As for the drink’s name, Mary Queen of Scots, the actress Mary Pickford and a lovelorn young woman named Mary who used to nurse these tall, red cocktails at Harry’s Bar are just some of the people linked to the drink.
Petiot brought the bloody mary to America with him in 1934 to the King Cole Bar at the St. Regis Hotel in New York City. His recipe was adapted to American sensibilities, including the addition of lemon juice and Tabasco. It also experienced a name change, enjoying a brief stint as the Red Snapper. The bloody mary became a vodka-based brunch menu mainstay during the 1960s, thanks to an aggressive marketing campaign by Smirnoff.
Recipes for bloody marys abound, each with a twist on the tomato base or the spices. The base is sometimes made with fresh tomatoes, canned tomatoes or even Clamato, but straight-up tomato juice is the most widely used starter. After tasting several canned and bottled juices alongside bloody mary mixes, a friend (and bloody mary connoisseur) revealed her secret for flavorful bloodys at home: vegetable juice. Yes, V8 juice delivers more tomato flavor than other bases without any extra work. Since it’s shelf stable, you can stock up so you can make a batch of bloody marys anytime the craving (or a hangover) strikes.
Tips
Skip the horseradish: Grated horseradish is often considered a staple ingredient for bloody marys. We blind taste-tested two batches side by side — one with and one without the prepared horseradish — and no one missed it. Considering that few people keep horseradish on hand, skipping this ingredient makes for a pantry and fridge-friendly bloody mary recipe.
Made better ahead: The base for bloody marys only gets better with time; we suggest refrigerating for at least an hour, but an overnight chill is best. This is a secret of restaurant bloody marys: Big batches are mixed up regularly and left to marinate before adding the vodka and garnishing and serving. Some folks prefer to add the vodka for the bloody marys right into the pitcher, but I suggest making the base and then adding the vodka to each glass. This allows your brunch buddies to customize their tipple, and it keeps the vodka and tomato mixture from separating.