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Bloody Mary

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Tomato based sofrito with v-8, orange, grenadine, salsa inglesa, jugo seasoning and three different hot sauces

Ingredients

Scale

The Mix

  • 12 oz tomato juice
  • V-8   1 can – 11.5 0z
  • 3 oz low pulp orange juice (not pulp-free)
  • 1/4 oz grenadine
  • 3 oz  salsa inglesa
  • 1–1/2 tsp kosher or sea salt
  • 1/2 tsp tabasco habanero sauce
  • 3/4 oz  jugo sazonador seasoning sauce
  • 1/4 tsp freshly ground black pepper
  • 1 TBL horseradish sauce
  • 3 dashes Tapatio hot sauce + more to taste

Bloody Mary Cocktail

  • 1–1/2 oz vodka
  • 7–8 oz bloody mary mix
  • Celery stalk – garnish
  • 1 slice fried bacon – garnish
  • Garlic stuffed olive – garnish
  • Cube of monterey jack cheese – garnish
  • Cube of peppered salami – garnish
  • Pint glass or tumbler of similar size
  • Celery salt
  • Smoked paprika
  • Fresh lime juice – for rimming your glass

Instructions

Watch my Bloody Mary Tutorial

  1. Fry your bacon and set aside
  2. Cube your cheese and salami, then assemble them with an olive on a cocktail pic
  3. Trim your celery stalk to fit your glass and set aside
  4. Make a 60/40 mix of smoked paprika and celery salt and set aside
  5. Rim your pint glass using lime juice and a 60/40 mix of  smoked paprika and celery salt
  6. Make the mix by adding all the ingredients in a blender
  7. Pulse briefly and adjust the salt and the heat to taste with tapatio sauce
  8. Pulse again and make a final taste test
  9. Place the celery stalk and the bacon in the pint glass
  10. Carefully add ice, filling about 3/4 of the glass
  11. Pour in the bloody mary mix and pour over the vodka
  12. Add a straw (optional), jiggle the glass and garnish with the cheese, salami and olive on a pic

 

 

 

Notes

We pour over the vodka instead of stirring into the mix so we may enjoy the change in flavor with every sip as they organically mix within the glass.

Find it online: https://www.cooksavorcelebrate.com/bloody-mary/