Two Bloody Mary recipes

Bloody Marys are a long standing Christmas morning Doughtie tradition, and we West Coast Doughties we make them two ways: the hard core Clamato version, which is a recipe handed down from Gavin’s mom, and the Spicy V-8 version, which comes from a friend of mine. One day, I may reach Clamato-level Bloody Mary enlightenment, but I’m a beginner Bloody Mary drinker, and the Spicy V-8 version goes down easier for me.

* * * * *

Bloody Mary (Clamato version)

  • 1 (32 oz.) jar clamato juice
  • 1 tsp. salt
  • 1/2 oz. celery salt
  • 1/2 oz. Worcestershire sauce
  • 3 oz. lemon juice
  • Angostura bitters
  • Tabasco sauce
  • 1 tsp. onion juice (very optional)

Combine first four ingredients. Add Tabasco and bitters to taste. To obtain onion juice, squeeze 1/4 med. onion in a garlic press and use juice and pulp to get 1 tsp.

Mix all ingredients together with a whisk or spoon. Pour over booze and ice and squeeze a fresh lime wedge over the top. Garnish with a celery stalk.

* * * * *

Bloody Mary (Spicy V-8 version)

  • Ice
  • Vodka
  • Spicy V-8
  • Fresh bright green celery stalk
  • Tabasco sauce
  • 1 tablespoon fresh horseradish
  • 2 teaspoons Worcestershire sauce
  • 1/4 lemon
  • Fresh pepper

Fill glass half-way with ice.

Fill glass 1/3 of the way with vodka.

Pour Spicy V-8 over the vodka to fill glass a total 5/6 of the way full.

Add a minimum of 9 shakes of Tabasco (or more to taste).

Add 1 tablespoon fresh horseradish.

Add 2 teaspoons Worcestershire sauce.

Squeeze juice from 1/4 lemon into the glass, then drop squeezed lemon into glass.

Stir with a fresh, crisp, bright green celery stalk.

Sprinkle with pepper.

Adjust to taste.

Originally posted on The DHX.