Chances are you love a good Bloody Mary. Like, really love it. And who wouldn’t? Bloody Marys combine all the best savory, salty, and spicy flavors, whether you’re staying classic or going wild on the toppings. But we’ll let you in on a not-so-little secret: The key to crafting a great Bloody Mary lies in the mix itself. This isn’t the kind of secret you have to keep quiet, though—keep reading so you can tell all your friends about how Demitri’s mixes make creating fresh, scratch Bloody Marys perfectly every time, in no time.
Bloody Mary 101
Whip out your notebook and grab your favorite pen: It’s history time. But this lesson is far from boring.
The first Bloody Mary was enjoyed in the 1920s or 1930s, and like all great things, everyone has a different story about how it was created. Maybe it has its roots in Paris, maybe in New York; maybe it’s named after Queen Mary I, maybe after a Chicago waitress. We don’t know who we have to thank, but we are so very grateful nonetheless.
A tried and true Bloody Mary has vodka, tomato juice, Worcestershire sauce, black pepper, celery salt, Tabasco, and lemon juice. (Don’t worry, we won’t ask you to spell Worcestershire at the end of this.) With the acidity of tomato juice, the punch of Worcestershire, and the spice of pepper and Tabasco, this drink is tangy, citrusy, and savory. Oh, and delicious.
The traditional Bloody Mary has evolved into the Red Snapper (with gin instead of vodka), the Bloody Maria (with tequila), the Virgin Mary or “Bloody Shame” (self-explanatory), the Bloody Caesar (with Clamato instead of regular tomato juice), and lots more varieties.
They’re all tasty, but why do some taste so much better than others? We’ll get into that.
It’s all about the mix
Take a walk down the cocktail-making aisle of any grocery store, and you’ll find mixes galore. From mild to pretty spicy to H-O-T, there are lots of options out there. But to make your Bloody Mary taste as good as it does at your favorite brunch spot, you need a solid gourmet mix.
There are plenty of popular mixes available, but if you want to skip the trial and error and get straight to the good stuff, go ahead and stock up on some award-winning Demitri’s products. They’re available on our website and at local stores across the country, so you’re never too far from a great cocktail.
Simple Bloody Mary recipe
We get it: You want to spend more time enjoying a Bloody Mary (or a batch of ‘em) and less time painstakingly measuring out all the individual ingredients. Here’s the classic, no-fail recipe:Ingredients:
1-2 teaspoons of Demitri’s All-Natural Bloody Mary Seasoning
6-8 ounces tomato juice, Campbell's, V8, or Clamato
1-2 ounces quality vodka (gin and tequila also make great cocktails!)
Demitri’s RimShot Rim Salt
Good-sized lime wedge
Garnish: Celery sticks, pickled beans, asparagus, bacon, pepperoni—anything goes!
Gently moisten the rim of a 12-16 ounce glass with the lime wedge, then press into a saucer of Demitri’s RimShot Rim Salt.
Fill with ice.
Combine Demitri’s Bloody Mary Seasoning with tomato juice, vodka, and ice in a cocktail shaker and roll between another shaker or glass to gently blend all the ingredients.
Pour the mixture into an iced glass and garnish.
Squeeze the lime wedge onto the top of the drink and serve.
People often ask, “What garnish should I use?” The answer? Whatever your heart desires. Stay classic and colorful with veggies. Add a pepperoni straw for a fun extra. Go to town with wings, sliders, shrimp, or even donuts—we’ve seen it all, and we love it all. You can see a full list of garnish ideas here.
If you’ve learned anything today, let it be that Worcestershire is hard to pronounce and harder to spell and that gourmet Bloody Mary mixes are the key to a great drink. Just for the heck of it, try this: WOOS-ta-shear.
The next time you’re hosting brunch, add Bloody Marys to the menu. Your squad will think you got them to-go from a restaurant, but using Demitri’s is even easier than placing a sneaky order. With our Classic Recipe and spicier versions (Chipotle Habanero, anyone??), everyone is bound to leave full and happy. And isn’t that what brunch is all about?