Bloody Mary Mix

Name: Bloody Mary Mix
Yield: makes 1 quart
Ingredients: 3 cups tomato juice; 1/2 tablespoon capers, crushed; 3 ounces Worcestershire sauce; 2 ounces freshly squeezed lemon juice; 1 ounce olive brine; 1/2 teaspoon celery salt; 1 teaspoon freshly ground black pepper; 1 teaspoon Tabasco; 4 tablespoons freshly grated horseradish

January 24, 2012

Recipe information

Yield
makes 1 quart

Ingredients

3 cups tomato juice

1/2 tablespoon capers, crushed

3 ounces Worcestershire sauce

2 ounces freshly squeezed lemon juice

1 ounce olive brine

1/2 teaspoon celery salt

1 teaspoon freshly ground black pepper

1 teaspoon Tabasco

4 tablespoons freshly grated horseradish

Preparation

Stir all ingredients in a large food-safe container until well combined. refrigerate overnight. Stir again before using. Will keep for 3 days, refrigerated.

Cover of Speakeasy by Jason Kosmas and Dushan Zaric featuring a coupe glass with a brown cocktail and lemon wheel garnish.

Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.

TagsBloody Mary Cocktail Alcohol Beverages Horseradish Herbs & Spices Brunch Nonalcoholic Easy Make Ahead Cookbooks

Recipe notes

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