Most Saturday nights in Southampton, as we’re finishing the after dinner-kitchen clean-up, my partner David quietly begins another project: he mixes up a pitcher of his Bloody Marys to serve at lunch the next day. Forget those brash, overly salty cans of “spicy” Bloody Mary mix that you order on long flights (and furtively mix with vodka before it’s a respectable hour to order a cocktail). David’s Bloody Marys are fresh, zesty and invigorating –something that you actually want to drink in broad daylight. (He’s from New Orleans and they know their cocktails down there.) And, if you’re not a daytime drinker, they’re still delicious without the customary dose of vodka.
Just a couple of recipe notes. The overnight refrigeration allows the flavors marry and mature, but it’s not absolutely necessary. Also, don’t be afraid of the Clamato and clam juice. The drink doesn’t taste a bit fishy. The clam broth just brings a rounder, more interesting saltiness to the drink.
I always look forward to David’s Bloody Marys, and I think you will too.
Recipe
Ingredients
32 oz. Clamato Tomato Juice
4 oz. clam juice
1 Tbsp Worcestershire sauce
Juice of 1 lemon
Juice of 1 lime
2 shakes Tabasco
2 tsp horseradish
½ tsp celery seeds
2 cloves garlic, smashed
Small bunch of parsley, stems tied
1 jalapeno pepper, slice in half and seeds removed
Fresh ground black pepper (as you like it)
Vodka (“optional”)
Instructions
1. Mix tomato, clam, lemon and lime juices with Worcestershire sauce, horseradish, celery seeds, Tabasco and fresh ground pepper. Add garlic, jalapeno, and parsley bunch (rolled between your palms to release the flavor) and stir.
2. Cover and chill in a glass pitcher overnight.
3. Serve with vodka over ice, garnished with pickled green beans or a celery stick and a lemon wedge.
The mix will keep in the refrigerator for at least a week.
Here’s a fresh take on cooking, entertaining, decorating and other domestic arts and sciences from a real daddy living in New York and San Francisco. I’ve always had a strong domestic streak, but since my partner and I had our daughter Julia last year, I’ve learned to keep my projects simpler, faster and more fun. I enjoy sharing what I’ve learned, and I’d love to hear your ideas too.
An Homage to Hospital Jello: Minted Pomegranate Lime Jelly
Chicken Breasts with Mint, Capers and White Wine
Cow Hollow Cooler
Painting Stripes
Sunny Bedcover for Julia's Room
Turkish Coffee Chocolate Creams
{ 9 comments… read them below or add one }
This is actually called a “Bloody Caesar” and was concocted in Canada in 1969. We drink them by the bucket loads up here!
http://en.wikipedia.org/wiki/Caesar_%28cocktail%29
yum, but I didn’t see the jalapeno coming!
The mix will keep in the refrigerator for at least a week.*
* it can keep for a week but would probably last till just after lunchtime in our house. Will def need to try this variation
This is the best bloody mary recipe! It’s nice to know that I will always be able to find it here.
That drink looks gorgeous! Love the color. I am going to give this a shot tonight…
The Bloody Caesars in Alberta, Canada – where this drink originated – don’t have horseradish. Much prefer these to the Bloody Marys in the States.
Guess I was beaten to the punch, but I was just going to mention that this is a variation/personalized recipe of a bloody caesar.
Call it whatever you like, I call it Bloody Delicious! I tried this recipe (precisely) night before last and enjoyed the remains this evening (which were even better after sitting in the ‘frig for a day). The garlic and parsley flavors are subtle but present, and I was surprised at the hint of celery from seeds … nice! (I like the taste of celery but never liked a stalk in a Bloody Mary, perhaps because it takes up too much room. WIsh I had your picked green beans on hand). The horseradish and jalapeno were a perfect punch to round this drink off. I’ve had many Bloody Mary’s and Bloody Caesar’s to speak of and haven’t experienced most of these flavors in any. DD, you’ve raised the bar for both. Thanks!
Dear DD or CN,
I have enjoyed your website and reading the recipes. Since retiring I have been doing quite a bit of cooking at home, using a number of your grandmother’s recipes, and I like to try new things when the written word excites my palate. Your Bloody Mary and pickled green bean recipes read intriguing and I shall try them both. Never have tried pickled green beans. We do like pickled asparagus spears. How do you think they would work in the BM?
When you are mixing drinks and someone asks for a real dry martini, what do you consider “dry”? The wife and I generally have a gin martini at 6:00pm sharp and I mix them at 6 & 1/2 to 1, with a couple green olives and some ice cubes. Fairly plebian recipe, I suppose, but we’ve tried various other ingredients and don’t like them.
Cheers, Uncle David