Bloody Marys are synonymous with football for me. I drink more Bloody Mary’s while yelling at the TV on Sunday mornings than any other time of year. Let’s face it, waking up and drinking is hard work. And a thick, savory Bloody Mary just…makes that responsibility a little easier.
When I’m back home in Portland on autumn Sundays I have to convince my family to turn football on at all. And the carrot at the end of that stick: is Bloody Marys. I found Emeril’s Cajun Bloody Mary recipe on one of these weekends and started from there. The only thing I changed was the amount of “Emeril’s ESSENCE” in a pitcher, to at least double what he calls for.
My mother, well versed in the Bloody Mary, told me this was the best Bloody Mary she’s ever had. That was more than enough for me to hold on to this recipe as “how a Bloody Mary should be made”. We ended up flying through one pitcher, as neighbors stopped by and stuck around…for football or Bloodys I’m not interested in speculating, but we ended up with a crowd, and that’s one of the best parts of football season.
So just in time for the playoffs, whether your team is still on the field or….not. A Bloody Mary will undoubtedly make the game better.
1 1/2 cups tomato juice
3/4 cups vodka
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh lime juice
1 tablespoon horseradish (the real, spicy kind, not horseradish sauce)
1 1/2 teaspoons Worcestershire sauce
2 teaspoons hot sauce (I used Cholula, but anything with a flavor you like will work)
1-2 Tbsp. “Essence” (see recipe below)
1/4 teaspoon cayenne
Salt and Pepper to taste
Pickled green things for garnish
My favorites include: green beans, asparagus and olives. One time I was served a pice of pickled broccoli at Besaw’s. That, too, was amazing.
-Combine. Chill. Enjoy.
– Combine the following spices: (makes about 2/3c.)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme