You, too, can make restaurant-quality Bloody Marys at home. Just follow these steps.
Spring Golf and the Power of Bloody Marys
As Spring blooms to life — and weekend mornings are punctuated by rounds of golf — the Bloody Mary returns as a warm-weather staple enjoyed on and off the course. By now, you’ve likely had enough of them to know what a great Bloody Mary tastes like, though we’re willing to bet you may not be able to put your finger on why some are sensational and others miss the mark.
Advice from Food-and-Beverage Specialists
To get to the heart of a great Bloody Mary, we sought advice from a couple of food-and-beverage specialists at different golf resorts. Here, we provide a roadmap to killer Bloody Marys — the kind that will make you fall in love with the classic brunch cocktail all over again.
The Idaho Sasquatch at Coeur d’Alene Resort
For the last few years, the Floating Green Restaurant at Coeur d’Alene Resort has served a Bloody Mary made with Demitris Bloody Mary Mix. Monique Fletcher, the restaurant’s front of house manager, says it makes a “quick, consistent, and delicious” Bloody Mary. “You can always jazz this up by using fresh citrus,” she adds. “A hearty squeeze of both lemon and lime will brighten the flavors and round out the drink.”
Starting this season, the restaurant is elevating its game by creating a new Bloody Mary — the Idaho Sasquatch — which features a house-made mix (recipe below). “The flavor is complex,” Fletcher says, “with just enough spice to balance nicely with the fresh lime juice.”
Recipe: Coeur d’Alene’s Idaho Sasquatch Bloody Mary
- 4 oz. tomato juice (preferably Campbell’s)
- 2 oz. vodka, gin, or tequila
- 1 oz. fresh lime juice
- .5 oz. Worcestershire
- .5 oz. soy sauce
- 1 tsp. grated horseradish
- 1 tsp. Sasquatch BBQ Fire Citrus Chile Rub
- .5 tsp. ground ginger
In a small sauce pan or skillet, combine the Worcestershire, soy sauce, BBQ spice blend, and ground ginger. Heat over medium-low, stirring constantly until the mixture begins to steam.
Once the mixture is heated and thoroughly combined, remove from the heat and allow to cool.
As the mixture is cooling, rim a pint glass with coarse salt. Then combine the tomato juice, liquor, lime juice, horseradish, and heated (but now cool) spice mixture in a cocktail shaker, add ice, and shake vigorously for about five seconds.
Tres Agave Mix at Cragun’s Resort
At Cragun’s Resort in north-central Minnesota, Melissa Kinney, the assistant director of food & beverage, doctors up Tres Agave Bloody Mary mix, which she’ll use to construct a variety of Marys, the likes of which include spicy, dill, and smoky variations.
Recipe: Cragun’s Doctored-Up Bloody Mary Mix
- 1 liter bottle of Tres Agave Bloody Mary mix
- 2 tbsp. beef consommé
- 1.5 tbsp. fresh lemon zest
- 1 tbsp. Worcestershire sauce
- 1 tbsp. crushed peppercons
- 1 tbsp. celery salt
Herb’s Sunny Mary at Kohler, Wisconsin
If you’re visiting Kohler, Wis., this season, you’ll want to make a point of ordering an Herb’s Sunny Mary. The golden-colored cocktail utilizes the resort’s homemade Herb’s Sunny Mary Mix, which blends home-grown Lemon Boy tomatoes with prepared horseradish, hot sauce, lemon juice, celery salt, a mixture of spices, and — interestingly — mustard. The last ingredient adds a distinctive flavor to the mix and produces a Mary (available at all bars and restaurants across the resort) that is both savory and complex.
Advice for the Perfect Bloody Mary
No matter which Bloody Mary mix you use — even if you choose to stick with one straight from the bottle (if you do, we suggest the new release from Barcoop Bevy, which features smoked sea salt and dried chile peppers) — you can ensure that you end up with a delectable cocktail by adhering to the following advice:
The Benefits of Better Booze
Don’t make the mistake of thinking the assertive character of horseradish, Worcestershire, ginger, and other spicy components will render your alcohol obsolete. In fact, it’s quite the opposite. “Just because a Bloody Mary features a bold mixer, it doesn’t mean the liquor won’t shine through,” Shaun Tolson, an experienced golf-club bartender, says. “The best thing a home bartender can do is invest in good liquor. It’s advice you should take for any drink you craft at home.”
A Variety of Foundations
Yes, a standard Bloody Mary is made with vodka, but the fun needn’t stop there. “The great thing about this drink is that it can be made with your favorite spirit, whatever that is,” Tolson assures. “The liquor will obviously change the flavor profile a bit, but when it comes down to it, your mix should be what’s shining through. And by taking the time to create a robust Bloody Mary mix, you’ll be able to showcase whatever liquor you want.”
Shake It Up
Once you have your mix, how you choose to actually mix it with your spirit of choice can make a world of difference. While some drinks are intended to be stirred, a Bloody Mary isn’t one of them. As Tolson explains, a vigorous shake guarantees that all of the bold flavors marry with the base spirit and that the finished product tastes the way that it should. “It also ensures the drink tastes the same with every sip,” he says.
Garnish Away
Simply put, there are no rules when it comes to garnishes. As proof, here are just a few of the options that often make an appearance on a Bloody Mary bar at Cragun’s Resort: celery stalks, pickled green beans, pepperoncinis, candied bacon, poached shrimp, beef sticks, even fried chicken wings. “I don’t think you can go wrong with the garnishes,” Tolson opines. “Just do what feels right and tastes good to you.”
Frequently Asked Questions
What are some alternatives to vodka for making Bloody Marys?
You can use gin or tequila as alternative spirits for your Bloody Mary.
Can I use store-bought mix for my Bloody Mary?
Yes, you can use store-bought mix, but make sure to add your own twists and enhancements to make it truly delicious.
What are some popular garnishes for Bloody Marys?
Popular garnishes include celery stalks, pickled green beans, pepperoncinis, candied bacon, poached shrimp, beef sticks, and fried chicken wings.
Leave a Reply