That Charleston Bold & Spicy Bloody Mary Mix is more complex than your typical Bloody Mary mixer is evident from the list of ingredients on the bottle. A conventional base of water, tomato paste, and Worcestershire sauce meanders on to apple cider vinegar, roasted vegetables, roasted beef, anchovies, habanero peppers, and other seasonings numerous enough that I won't list them here. A sip is as crowded, flavor-wise, as the ingredient list.
'bloody mary' on Serious Eats
One of the biggest bummers for Bloody Mary fans is being served a weak, watered-down, pinkish drink. What you really want is a deeply red and tomato-y Mary that's amply boozy but not sad and diluted. She's the Mary you want to know. Here are five variations from the North End Grill, which all start with the same base of San Marzano tomatoes.
If you're lucky, the end of summer can feel like an attack of the heirloom tomatoes. If you have a garden or a CSA, and you've made sauces and salsas already, face the challenge of too many tomatoes with this bright retooling of a classic cure-all.
This is one of my many mottos: Everyone likes a cocktail that's also a snack. And why would I stir my drinks with a piece of plastic or wood when a piece of bacon can do the job?
We scoured the city, equipping ourselves with bottles of water and unshakable determination. We learned our limits (three Bloody Marys in a row, to be exact). But the work paid off—we now know exactly where to go on those mornings. With that, we present you with San Francisco's 7 best. From the spicy to the soju-spiked, these drinks are sure to cure what ails you. Or at the very least, taste damn good with your eggs.
Call me crazy, but I don't dig having to floss after a beverage. But when I'm sitting down a hot plate of huevos rancheros, I want something just a tad sturdier than a fizzy mimosa or Bellini; something clear, salty, savory, and with a kick.
With Mike Yen behind the bar at Ave 5, strange and wonderful things are happening. In addition to cranking out killer cocktails, he has created a collection of intriguing molecular interpretations of classic drinks like the bloody mary, mojito, and bellini.
The Bloody Mary should be made fresh—this is a drink that deteriorates over time, losing its bright, fresh flavors and all the complexity that makes it delicious. But if you're not hosting a fancy brunch, just desperately seeking the hair of the dog, you may want to keep things simple. So you're wondering: which is the best premade Bloody Mary mix?
A few ground rules for making an awesome Bloody Mary.
Does it make any difference if you're drinking vodka from the bottom shelf? In order to find out, I drove 130 miles for a Bloody Mary tasting. And I'm now a believer in the Bloody Mary's vaunted restorative powers, too, because shortly after I polished off two, the Celtics beat the Lakers and I remembered where my phone was. You can't argue with science.