When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Emeril’s Bloody Mary Mix
No one knows how to kick it up a notch better than Emeril Lagasse. When we saw him make his Bloody Mary mix on ABC’s Good Morning America it became a staple in our wet bar.
Because we love lime we’ll frequently do half lemon and half lime. Emeril’s Bloody Mary Mix is a great starting point, adjusting ingredients to make it more or less spicy to suit your family and friends.
- Four (4) 32-ounce bottles tomato juice
- 8 ounces Worcestershire sauce
- 3 tablespoons fresh lemon juice
- 1 tablespoon Emeril’s Original Essence or Creole Seasoning
- 1 tablespoon prepared horseradish, or to taste
- 1 teaspoon celery salt
- 1 teaspoon freshly grated black pepper
- Lime wedges, garnish
Combine all the ingredients except the lime wedges in a gallon container. Shake well, adjust the seasoning to taste, and refrigerate until ready to serve.
To serve, pour the Bloody Mary mix into tall glasses, add crushed ice to fill the glass, and stir. Garnish each glass with a lime wedge and serve.
The Bloody Mary mix will keep refrigerated in an airtight container for up to 48 hours.
Serve it as-is for the virgins, add 2 oz. Vodka per tall glass for the adults.
Makes 1 gallonTIP: Don’t waste your money on top shelf vodka in mixed drinks. Repeated blind taste tests prove that a good quality well vodka is indistinguishable from the expensive stuff. Save the Grey Goose for when you are doing vodka on the rocks. TIP 2: To rim or not? I like a nice salt rim. I think it adds a perfect note to the spicy tomato mix. Make sure it is a good quality, soft flaked sea salt. In a pinch, Kosher salt will work. Never, ever use table salt!