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Marinating your Bloody Marys.


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Marinating your Bloody Marys.

paddydubai | | May 15, 2009 12:36 AM

Like most Chowhounds, I'm constantly in search of the perfect balance of ingredients for a Bloody Mary. I made one last weekend that hit the jackpot. Unfortunately, I wasn't paying too much attention while I mixed it, I was just throwing it all together while guests were turning up for lunch.

But as best as I can remember it was three parts Absolut to two parts dry sherry (I think the sherry makes all the difference, adding a savoury dryness) then a lot of celery salt, ditto for limes and lemons and I also gave them a little squeeze rather than just chucking them in, quite a lot of Lea & Perrins but not too much tabasco (that's the part I usually overdo). Oh, and I used Clamato instead of tomato or V8 juice. It was just gorgeous! Punchy, tasty, packed with multi-layered flavour.

But then it got better. I made a big jug which only got half finished, so I put it in the fridge and actually forgot about it for a couple of days. After that time to rest, the flavour had improved 1000%! I only had to add new ice to freshen it up.

Just thought I'd share!

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