Bloody Mary Mix by the Quart

BLOODY MARY MIX, BLOODY CAESAR MIX, BLOODY BULL MIX, and BULL SHOT MIX by the QUART

This is a basic recipe which you can work with to mix four nice “Bloody” drink mixes. My experience is that no matter what kind of Bloody Mary Mix you make or buy, there will always be a customer who doesn’t like it, wants to add (or subtract) something from it, and – MY golden rule with Bloody Mary Mix is that you can’t please everyone but it’s easier to please people if you make it from scratch because taking OUT an ingredient in a premade mix is harder than making the mix from scratch without it.

BLOODY MARY MIX

1 Qt of Tomato Juice
1/2 Tablespoon of Salt (kosher, sea-salt, celery salt – use nice salt!)
1/2 Tablespoon of Pepper (Freshly ground pepper is best)
1 Tablespoon of Fresh Lemon Juice (about a half a lemon, well squeezed)
1 Tablespoon of Worcestershire Sauce
4 Drops of Tabasco Sauce¹ (This would be mild, add more into individual drinks, or let the customer have the Tabasco Sauce so they can spice it up themselves) 

NOTE: You can add OTHER ingredients, such as

1 Tablespoon of Horseradish
1/2 Tablespoon of A-1 Steak Sauce


THREE MORE “BLOODY” VERSIONS:

BLOODY CAESAR MIX,
BLOODY BULL MIX,
and BULL SHOT MIX

These three are essentially identically spiced (as above) as Bloody Mary Mix. The changes are in the juice:

Bloody Caesar Mix:  Substitute Clamato Juice (Made by Mott’s) in place of straight Tomato Juice.
Bloody Bull Mix: Use 50% Campbell’s Condensed (double strength) Beef Broth & 50% Tomato Juice mixed together.  
Bull Shot Mix: Use 100% condensed Beef Bouillon, a double-rich double-strength canned beef broth like Campbell’s Condensed (double strength) Beef Broth is best.

BartenderLife

Site Author, David Jonathan Curtis: David Jonathan Curtis, a seasoned professional in his fifth decade of bartending and bar management, began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in both iconic Midtown clubs and Wall Street bars, generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia and now Tampa, Florida. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management and is BarSmarts certified by Pernod Ricard.

1. You can substitute Pickapeppah Hot Sauce for Tabasco, or use whatever other quality hot sauce you prefer.[↩]