The Secret Ingredient In Your Bloody Mary – Brown Dog Fancy Organic Horseradish Mustard!
A little Background On This Bloody Mary…
Kristina Johnson “the former chef”, at www.formerchef.com posted this bloody mary recipe back in 2009. It might be an oldie but it’s certainly a goodie, and it’s definitely worth a shot during the holidays or on a sleepy Sunday. Warning, this recipe will knock your socks off guests they might over stay their welcome or try and set up camp. It’s actually delicious as a virgin drink too and is a great refresher when you’re looking for something a little different!
Here’s another little trick we picked up when trying out this recipe… If you have time to prep your Bloody Mary a couple days prior leave out the alcohol and let the mixture chill in the fridge for a day or two. This will let the Horseradish Mustard and the tomato team up to create some kick ass flavor.
- 4 Tbsp Brown Dog Fancy Organic Horseradish or Spicy Horseradish Mustard
- 2 Tbsp hot sauce or to taste (If you don’t use Spicy Horse)
- 3 Tbsp worchestershire sauce
- 2.5 oz lemon juice (about 2 lemons)
- 1.5 oz lime juice (about 2 limes)
- 2 Tbsp olive brine
- 1 tsp celery seed
- 2 tsp fresh ground black pepper
- 2 tsp kosher or sea salt
- 64 oz tomato vegetable juice
- Mix all of the ingredients together except the tomato juice. It should yield about 1.25 cups of mix. Add as much or as little to the tomato juice as you prefer. I usually start with about 1/2 cup of mix for every quart of juice. Add your preferred alcohol, or drink it as a Virgin Mary.