Not only is January 1st the beginning of a New Year, it’s also National Bloody Mary Day. Yeah, that’s a thing. I’m not sure if Hallmark has caught onto the holiday yet, but if any single drink is worthy of a nation-wide day of honor, it’s the Bloody Mary. Part drink, part breakfast, all hangover cure—there’s no better way to kick off 2014 than with a kickin’ Bloody Mary.
Fernand Petiot claimed to be the father of the Bloody Mary, mixing tomato juice with vodka in Harry’s New York Bar in Paris during the ‘20s. Later, the same bartender added some pizazz by throwing in lemon, pepper, and hot sauce to the mix. The beauty of the Bloody Mary, though, is that it gets reinvented every time you make it. Unlike classic cocktails like the Old Fashioned, there is no right or wrong way to make a Bloody Mary. Spicy or mild? Celery or pickled okra? I have a friend who makes his with gin, not vodka, and it doesn’t bother me one bit. What goes into your Bloody Mary is entirely up to you, which is probably why you see so many “make your own” Bloody Mary bars these days.
So, keep that in mind when you read the recipe below, which comes from Stu’s, a small company with a singular focus: to help the world create a better Bloody Mary. Stu’s makes a wicked good Bloody Mary mix concentrate and a brand of sour pickles to put in that Bloody Mary mix.
This recipe is only a suggestion. Use it as a starting point, then get crazy with it.
Basic Bloody Mary
2 ounces Stu’s “This is Bloody Mary Concentrate”
6 ounces tomato juice
1 ounce vodka
If you want to get crazy, consider adding one or more of the following: Pickle spear, pickled okra, blue cheese stuffed olives, bacon, lettuce, tomato wedge, horseradish, shrimp, mac and cheese skewers (we’ve seen this, it’s good), more bacon.