If you want to make the best bloody mary ever

That sounds good. I usually infuse the vodka with garlic, onion, and a few ancho peppers. It doesn't take long to infuse it (24 hours to a couple of days at most) and the bloodies are amazing.

I also put a drop of liquid smoke in when I mix them up, along with some onion powder, garlic powder, Worcestershire, a squeeze of grapefruit, some finely-ground mustard, garnished with a skewer of green olives, artichoke heart, Pepper-Jack cheese, and sun-dried tomatoes.

Now that is a Bloody Mary.
 
major peters
absolut peppar
juice of one lime
dash olive juice
dash worshstershire
dash tabasco
black pepper

CELERY SALT!

that's my go to recipe, but there are alot better recipes, I'm sure.

I think this dill infused deal sounds damn intriguing. I'd never thought of that.
 
Using fresh tomato juice makes an unbelievable difference in flavor. But, the finished product will look different due to the nature of the juice that comes from a home juicer, which bothers some people.
 
I just ordered the dill vodka and the cilantro vodka. I will be trying out many variations on bloody marys soon.
 
Anyone ever use Sacramento Tomato Juice? I can't find it anymore, but it made wonderful BM's. Anyone ever heard of it or know where to buy it now?
 
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consumed by HornsN04, on the clock, as management, opening for Sunday breakfast shift at 7:00 A.M. at Lonestar Cafe (R.I.P.). great times. sad to see a gaddamn Pei Wei there now.
 
i always put a little pickle juice in my mary's instead of olive juice. call me crazy, but i had one at a bar in denver that served it with a pickle spear instead of celery and i really enjoyed the flavor.
 
Norwegian Mary


ingredients
3 lb beefsteak tomatoes, quartered
1 small fennel bulb (sometimes called anise; 1/2 lb), stalks cut off and discarded, reserving fronds, and bulb chopped
2 celery ribs with leaves, chopped
1 cup loosely packed fresh flat-leaf parsley sprigs, chopped
2 teaspoons fine sea salt, or to taste

Special equipment: 3 (20-inch) squares of cheesecloth
preparation
Finely chop all ingredients in batches in a food processor, transferring to a large bowl. Let stand at room temperature, loosely covered, 1 1/2 hours.

Line a large sieve with layered cheesecloth squares and set over a large nonreactive pot. Carefully pour tomato mixture into center of cheesecloth, then gather up edges of cheesecloth to form a large sack and, working over sieve, squeeze solids to extract as much juice as possible. Discard solids.

Add Akvavit, chill juice until cold, about 1 hour, and stir before serving. (Juice will be pale in color but flavorful.)
 
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the problem with juicing your own tomatoes is that it is nearly impossible to get consistently good-enough-to-juice tomatoes.
 
Has anybody here ever tried making a bloody mary with tequila instead of vodka? A friend of mine insists they're 10 x better, but thought I'd see how many other people like it before bothering experimenting with a recipe myself.

If so, do you do the rest of the recipe differently at all?
 
I'm not enough of a stud to drink a Bloody Mary, but my wife learned a trick at the UT-Tulane game at the Superdome a few years back....serve 'em with spicy pickled green beans instead of celery. Can be found in the bottle at almost any grocery store.
 
Zing Zang, a little Shiner Bock, pickle juice and vodka. If you've ever had pickled garlic, use that with celery, pickled green beans, and okra as the garnish. Can't beat it....
 
After the suggestion of the OP, I infused some vodka for Bloodies and it turned out great. I took one bunch of dill, a few garlic cloves, a dried chipotle, and about 1/4 C black peppercorns and put them in a bottle of Stoli.

The dill is indeed awesome. Makes a great Bloody.
 
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