Bloody Mary time!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
enjoy using Clamato juice. Or Mr and Mrs T's everything but the kitchen sink mixer.

I haven’t made a Bloody Mary in years but used to always use Clamato, Worcestershire sauce, tobacco and a dash of celery salt. It was our hangover cure. Later in life we realized it was easier to just not drink so much. 😂😂
 
For just a quickie BM with breakfast, I use the spicy V-8, couple drops of Worcestershire, couple drops of "Real lemon," couple grinds of black pepper, and a splash of vodka.
 
  • Like
Reactions: Steve H
Nice! I usually use dill pickle brine but I'm going to try dill hot sauce after reading this.

Have you ever tried adding a couple drops of fish sauce to it? The anchovy really amps up the clamato juice.
Sorry. Overlooked this. Never had fish sauce in a bm before. I'll give that a try.
 
Steve H Steve H Well the whole Maggi thing got me thinking. So I went to the store(s) today and grabbed some and be darned if I'm ever going to buy a pre-made mix again.

View attachment 686434
View attachment 686435

Rim:
- Kosher salt
- Tajin classic with lime

Garnish:
- dill pickled carrot
- pickled egg with horseradish mustard
- pickled cauliflower
- Caesar jerky

Caesar/Boody Mary Mix:
- Clamato

Dash of each to taste:
- fish sauce
- Crystal hot sauce
- Maggi (I used 8 drops)
- banana pepper brine
- dill, dill pickle seasoning, or dill pickle brine
- coarse ground pepper

- large splash of soy

Loaded with 3oz of a delightful Vodka from a local distillery.

Don't think I'm accomplishing much else this evening 🤣
Dang! That looks amazing!
 
  • Like
Reactions: Culinary Otter
Visiting a spiffy breakfast joint in Indiana I flew to 500 miles away from home for another reason, had a pretty good BM that had 3 strips of crispy fried bacon and two celery stalks sticking up out of the glass to grab as tall as the straw. Not the best BM mix for my taste buds, but I got it down crunching the bacon and celery between sips. Like most things, If eating out you got to pay attention to what the chef thinks fits others eating out and enjoy the experience, But then if you cook/smoke for your self, experiment with what fits "your" taste buds better at that particular time. What I really liked at one time in my life does not fit my taste buds now, moved on to to something different in a lot of my recipes.

Cooking for yourself kinda rurnes you for eating out sometimes, but gives you ideas of what to try in your own kitchen and outdoor equipment also. that you might not have thought of. Ya Know. That bacon did not have any smoke on it. Ha. At home I can fix that. Iffen you start out learning how to practice what you like at home, then paying attention in detail to what you taste eating out, you can change it as you go and make your own to be closer to what you like better. Yep, old guy here. JMO
 
Last edited:
Sorry. Overlooked this. Never had fish sauce in a bm before. I'll give that a try.
An older rendezvous friend had a bloody mary box that always traveled with him. One of the ingredients was fish pepper. Nothing like bloody marys on a Sunday morning waiting for biscuits and gravy to get finished over the fire.
That kit got passed onto another friend of ours :emoji_blush:

Ryan
 
An older rendezvous friend had a bloody mary box that always traveled with him. One of the ingredients was fish pepper. Nothing like bloody marys on a Sunday morning waiting for biscuits and gravy to get finished over the fire.
That kit got passed onto another friend of ours :emoji_blush:

Ryan
Fish pepper hot sauce?
I have a bottle of that back north. Son got it for me in Baltimore MD
 
Fish pepper hot sauce?
I have a bottle of that back north. Son got it for me in Baltimore MD
No, just a dry container of fish pepper. Next time we see them at a rendezvous I'll try to remember to take a picture of it.

This is Wes ( RIP) and Sally... the original owner of the bloody mary box... he's been gone for several years but damn if the tears didn't come back. Alot of good memories though... he knew my wife since she was a little girl.

1000004180.jpg



Ryan
 
Zing Zang is our go-to, easy to find mix. Old Bay is alright, but our favorite is Charleston Mix Bold & Spicy
I going to have to get some Charleston Bloody Mary Mix next time down to HEB. I lucky to have Evil Cowboy Bloody Mary Mix available at our local distillery. The only thing is it is very thick. I have been adding half Clamato and also add some Evil Cowboy hot sauce and pickle juice to it. Guys on river seem to like it.
 
I actually use Korean seasoning salt, 9:1 salt to msg. I love that salt.
People are really missing out on MSG out there. It's part of my normal seasoning for a lot of things. It was demonized for some reason many years ago. People were reporting affects from it like headaches. I used to believe it and thought I was getting MSG headaches after eating Chinese food. I have no idea what was causing the headaches back then, but I use MSG regularly today.
Snap-E Tom?

Was introduced to it in Texas. Mixed with beer. Good stuff.
My Bloody Mary recipe is on the same page as my Michelada recipe. This thread jumping up from the past is going to bring me back to both! I haven't made either in quite some time.
My go to for awhile now has been this:
2 ounces vodka Grey goose is my choice for BM.
6 ounces clamato
3 drops Worcestershire sauce
1 teaspoon horseradish
1 teaspoon lime juice
2-3 drops hot sauce I love using my dill pickle hot sauce in this.
This is the way to go. I found that all the bottled mixers had something off I couldn't identify. Even the high-end specialty bottled stuff had something off, like too thick, etc.. We all have different tastes, and I went on a quest to make the perfect BM for me. Perfect every time. My wife likes horseradish in hers, and while I like horseradish in general, I dont care for it in my BM's. I can drink it, but prefer without. We are all different!
 
  • Like
Reactions: Steve H

chef k-dude chef k-dude said​

"People are really missing out on MSG out there. It's part of my normal seasoning for a lot of things. It was demonized for some reason many years ago. People were reporting affects from it like headaches. I used to believe it and thought I was getting MSG headaches after eating Chinese food. I have no idea what was causing the headaches back then, but I use MSG regularly today."

I for one absolutely do have allergic reactions to MSG, and it has progressed as I have gotten older. It took me a while to zero down on what was causing a reaction I had. If I eat anything with a substantial quantity of Added MSG particularly later in the evenings, I will wake up the next morning all puffed up, rings fitting tight, hard to get my feet to fit in my boots, etc. Frequently I will have had weird dreams that night before if it has been a substantial amount.

Many food have small amounts of natural MSG, but Added MSG is put into many products on the shelf and in many seasonings for flavor enhancers. Makes you want to eat more. For instance, flavored potato chips, Frenches Mustard, many salad dressings, many canned soups, and lot of processed foods. I try to look at labels when I shop to avoid as much added MSG as I can, but sometimes I forget and just pick up something new. When I sense I have had a problem, I go back to look at what I ate the night before, part of a chip bag, something bottled in the frig or pull something out of the trash, I will find MSG listed on the label of added items, including some Tyson Chicken products. If I trash those and replace with something that does not have added MSG I do OK with it.

While Added MSG does not seem to bother many people in even larger quantities, I do know for a fact that even small quantities bothers me and many other people. Not an opinion, it is a fact.
 
I'm always looking out for new mixers for bloody Mary's. Picked this up the other day.
View attachment 672761

I had some without the booze first. It is actually pretty good. I added a dash of salt to it.
Then added a splash of vodka. 1 shot for this amount.
Verdict? Not impressed with it. For some reason it just didn't "work "with the vodka. This isn't the first time I had a mixer that didn't blend well with the booze.
Other than making my own mixer. I enjoy using Clamato juice. Or Mr and Mrs T's everything but the kitchen sink mixer.
What are your favorites for bloody Mary's?
I like the Zing Zang mix and a small squeeze of lime and a chug of Stoli
bloody-mary-1.png
 
  • Like
Reactions: Steve H
While Added MSG does not seem to bother many people in even larger quantities, I do know for a fact that even small quantities bothers me and many other people. Not an opinion, it is a fact.
I didn't mean to say no one has problems with the stuff. The MSG demonization made a lot of companies and restaurants remove the stuff because of a tiny percentage of individuals and convinced others, like myself that I was having reactions...I bought right in to it...media has a way of doing that.

We have a lot more people with nut allergies and gluten intolerance, etc. these days. While some cater to this problem, most restaurants and products simply label their product or menu with a notice that it was prepared in a facility that also processes...blah blah, etc.. I have no problem with such a label to include MSG, but at some point, as long as ingredient labels are correct and tested and verified, its up to the allergy sufferer to walk that minefield and up to the food maker to decide what market to be in. My daughter has both gluten and dairy intolerance. She's learned how to avoid that stuff all the way down to a bag of corn chips that has milk powder in it (yes, in corn chips). I try to make meals that fit her diet but she doesn't actually demand it. When she visits she actually brings enough food to feed herself just in case my menu doesn't work for her!

Fortunately I have no reaction to MSG. Proven by me using it frequently (I dont sprinkle it on everything of course). I wish I had discovered this earlier in life. I never knew what Accent seasoning even was and never used it. A great "umami" rounding out the palate, but I dont use any premix. It's just another seasoning on my shelf like salt and pepper. I mostly cook it in to stuff, not sprinkle it on a plate at serving.
 
I'm a bourbon guy so not big on BM's :emoji_wink: but the idea of adding some pickel juice to tomato juice is definitely something I'm trying, with clear liquor or not.
 
My go to is zing zang with celery salt and a dash of hot sauce. My dad likes clamato and I've tried multiple times but I just can't do it. Anything fishy especially when I'm hungover is a recipe for disaster for me.

I went to wisconsin years ago and had my first BM with pickle juice and loved it. A few in here mentioned adding horseradish in it. I'm definitely going to try that next time. Has my mouth watering right now.
 
  • Like
Reactions: Steve H
I just love Dr. Swami & Bone Daddy's Low Calorie Margarita Mix and the regular is really good. I seen they have a bloody mix and got one to try this weekend. Those river rats are getting expensive but I do love making cocktails on Sundays!

586248.jpg 586247.jpg
 
I normally make my Bloody Mary with Kosmos Brisket Mop.

But this evening I thought I would try one replacing the Brisket Mop with W sauce.

And no. Its good, but it does not deliver what Kosmos Brisket Mop does.
 
I'm sippin the best Bloody Mary I've had, its from Kosmos Q . I did not do the Wing Dust, nor did rim the glass with rub .........

INDIVIDUAL DRINK​




Kosmos Bloody Mary

I've made some small changes, I dropped the horseradish.

And I've got Kosmos Dirty Bird Hot rub in the cabinet, but I've yet to try it. That's next on th agenda.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky