EK’s Bloody Mary mix recipe (Spicy Mix #1)

As requested on Instagram, here’s one version of my Bloody Mary mix recipe. I switch up my ingredients nearly every time I make Bloody Mary mix depending on what ingredients I have around so let’s call this one, Spicy Mix #1.

Coming up in Portland, Ore as a late-morning brunch connoisseur and longtime bar/restaurant employee, I’ve had my fair share of well executed, delicious Bloody Marys, and more than my fair share of truly terrible Bloody Marys. Safe to say, I’m a bit of of Bloody Mary expert at this point so trust me when I tell you, this Bloody Mary mix recipe is pretty, pretty good.


EK’s Bloody Mary mix recipe (Spicy Mix #1)
  • 3/4 liter of tomato juice
  • Juice of one lemon
  • 2 tsp Worcestershire sauce
  • 2 cloves of garlic, peeled/smashed
  • 2 tsp habanero Tabasco
  • 1/4 tsp smoked paprika
  • 1/4 tsp New Mexico red chili
  • 1/4 tsp celery salt
  • 1/4 tsp black pepper
  • an additional 1 tbsp celery salt and 1tbsp Tajín for rim
Directions: Combine ingredients in a bowl and cover with plastic wrap. Refrigerate for an hour. Pass mix through a mesh strainer to remove any lemon seeds/garlic pieces. Make any seasoning adjustments. Use a funnel to transfer mix into a 1L bottle or jar. Refrigerate overnight to allow flavors to bloom.
Combine one tbsp celery salt and one tbsp Tajín on a small plate. Rub the edge of a pint glass with a lemon wedge, then in your rim spice mixture. Fill glass with ice. Add 2oz vodka. Add Bloody Mary mix, stir. Optional garnish: celery stalk, trimmed green onion, pickled peppers/okra, olives, lemon/lime wedges.
Sip, sip… Hooray!
– EK

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