How To Make a Great Bloody Mary — Cooking Lessons from The Kitchn

Open Slideshow

window.ATGalleries = window.ATGalleries || {};
window.ATGalleries[52875] = {“id”:52875,”type”:”Slideshow”,”images”:[{“image_id”:”6a5c37e96aae11c2ab4b4466f3b9cccc8295eb26″,”caption”:”\u003cb\u003eMake the tomato base:\u003c/b\u003e Combine the vegetable juice, pickle juice, lemon juice, Worcestershire, hot sauce, celery seed, and pepper in a large pitcher and stir to combine. Taste and add salt as needed.”,”image”:{“id”:”6a5c37e96aae11c2ab4b4466f3b9cccc8295eb26″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T18:49:22.853-05:00″,”updated_at”:”2016-11-20T18:49:22.853-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”BloodyMary_28779_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”914f1411da7b9b1b6c35232abfe68a2def9c31df”,”caption”:”\u003cb\u003eChill the tomato base:\u003c/b\u003e Refrigerate the tomato base at least 1 hour or preferably overnight. This will mellow the spiciness of the hot sauce and pepper.”,”image”:{“id”:”914f1411da7b9b1b6c35232abfe68a2def9c31df”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T18:49:29.987-05:00″,”updated_at”:”2016-11-20T18:49:29.987-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”BloodyMary_28794_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”b8378eb69c1770d15f62adde8547fe5bce4cd0fd”,”caption”:”\u003cb\u003eServe:\u003c/b\u003e Fill a tall Collins-style glass halfway with ice. Pour 2 ounces of vodka over the ice and stir to cool the vodka. Top with about 6 ounces of the tomato base and garnish with a celery stalk and a lemon wedge.”,”image”:{“id”:”b8378eb69c1770d15f62adde8547fe5bce4cd0fd”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T18:50:21.919-05:00″,”updated_at”:”2016-11-20T18:50:21.919-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”BloodyMary_28809_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};

The Bloody Mary is a 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, Bloody Marys provide 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 so it’s got a rich, tomatoey base and a bit of heat and zip 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 these Bloody Marys. Even if you’re nursing a hangover, you can still make a pitcher of the easiest, tastiest brunch drink ever.

<p><a href=’http://www.thekitchn.com/how-to-make-a-bloody-mary-238149′><strong>READ MORE »</strong></a></p>

from WordPress https://jonathanwilhoite.wordpress.com/2016/12/09/how-to-make-a-great-bloody-mary-cooking-lessons-from-the-kitchn/