Homemade Bloody Mary Mix

Posted by on Jan 24, 2013 in Cocktails, Gin, How to ..., Vodka | No Comments
Bottle of homemade bloody mary mix on a table of ingredients

© Gary Allard

Sunday Kickoff

I don’t drink enough Bloody Marys. It has long been traditional for me to make one while cooking on Thanksgiving morning, maybe again on Christmas morning, but then the rest of the year it slips under my radar. That’s going to change.

I like to cook and making this mix is very much like cooking. It’s sort of like mixing the most complicated and largest cocktail you’ve ever made. Pair that with some creativity and very fresh ingredients and you’re off to a great start.

Homemade Bloody Mary Mix

  • 2.5 lbs. fresh tomatoes, coarsely chopped (We used Roma, a Campari variety would be nice as well)
  • 3/4 lb. fresh carrots, grated
  • 5 ribs fresh celery, coarsely chopped
  • 3 tbs. tomato paste
  • 2 tbs. freshly grated horseradish root (or pure horseradish from a jar)
  • 1 tsp. celery salt
  • 1 tsp. fine sea salt
  • 1 tsp. fresh ground black pepper
  • juice of 2 lemons (about 3 oz.)
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. red pepper sauce (we like Cholula)
  • 1/2 tsp. Fee Brothers celery bitters


  • Knife and cutting board
  • Grater
  • Blender or large food processor
  • Fine mesh strainer
  • Wooden spoon
  • Large lidded jar or recycled bottle (1 quart or larger)
  • Large measuring glass or bowl
  • Large funnel (optional)

First, chop the tomatoes and transfer to the blender/processor. Blend (in batches if needed) until fully liquified. Strain the tomato juice into the mixing bowl, pushing the liquid through the strainer with the spoon. You’re looking for about 2 1/2 – 3 cups of liquid. Discard the strained solids.

Next chop the celery and grate the carrots and blend in batches until liquified (you may need to add just a little water to keep things moving). Strain the celery and carrot mixture through the strainer into the bowl with the tomatoes, again pressing all the liquid out with the spoon. Discard the strained solids.

Stir together and add the remaining ingredients, mixing well. Taste for spiciness/saltiness and adjust if needed. Funnel the mix into the jar or bottle and shake well. Keeps refrigerated for about 2 weeks. Shake well before use — separation of liquids is natural.

As for the Bloody Mary? Well, we use a couple ounces of gin (I know, but I’m not a vodka fan) and about 4 ounces of the mix, pour into a tall glass filled with ice, stir well and garnish with all manner of pickled goodies. I’m partial to the pickled asparagus/jalapeno stuffed olive/pepperoncini combo.

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