Bloody Mary Mix   3 comments

Holidays mean poor nutrition and hangovers. Bloody Mary’s are a perfect remedy for both.

This is a fantastic Bloody Mary mix if you aren’t vegetarian; the original was published by Paul Woodford (aka ‘Flying Booger,’ a hashing acquaintance from Tucson who is a wealth of nifty info on a number of topics). The original is at this link.

bloody mix 1 start beef broth

Requiring some beef broth, I started by roasting some bones acquired from a Halal butcher in Swindon (using them for no other reason than they do a good job on this particular product, as well as goat and lamb). The bones are about 70% by weight meat and some of it very good so I roast these to barely rare and trim half (the best half) for sandwiches then put the rest, about a pound and a half, just under water, top off with a glass of wine (plus one for the chef) a sprig of rosemary, a quartered onion, an unpeeled head of garlic, and the leafy bits from a bunch of celery. This simmers (never boils) for three hours and then after straining it is reduced from about a quart to a cup and a half (this will be enough for 3 batches).

bloody mary mix a short batch

Take a third of this thick broth and add one teaspoon salt, some good (and dangerously hot) chilli sauce to taste — go light because you have to add a shot glass of Worcestershire sauce and another of lumpy horseradish sauce (do wasabi if you are a yuppie, or have tried this at a yuppie’s house, a half shot is plenty). Whisk this with about three and a half cups of a good quality passata, and stir well. Even up the spices starting with a hefty dusting of black pepper then go through the other sauces in order — the chilli sauce should call for an obvious amount up front. Refrigerate (make up to 3 quarts like this and freeze the extra amount).

To serve, split a celery stalk and put half in each of two tall glasses with an ice cube. Put two shots of vodka in the bottom and pour in some of the mix. You might get two more bloodies out of one of these small batches if you like them strong. Squeeze a quarter lime over the top and dump the lime carcass in the glass. Drink deeply.


Posted 2012/12/26 by Drunken Bunny in booze, food

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