The Perfect Bloody Mary


We took Joe’s mom Nancy to the St. Regis this week for high tea.


We’re so fancy.


They have a lovely tea service.


But the St.Regis is also known for something else.


The Old King Cole bar …which is the birthplace of the Bloody Mary.

090In those days, no one liked the name “Bloody Mary” so they called it the “Red Snapper”.  Newsflash- naming a cocktail after a fish is equally poor.

So, I was inspired to make my own Bloody Mary this week, with homemade tomato-infused vodka.

Tomato vodka, meet your brothers and sisters.


The best Bloody Mary’s are actually made by my friend Susana. But since she is lukewarm about coming down to my apartment every time I would like one, I decided I had better perfect my own version.


The real secret is adding Bloody Mary ice cubes so it doesn’t water down the drink.


It’s as close as you can get to the perfect Bloody Mary …


Other than having Susana come to your house and make it for you..


The Perfect Bloody Mary

I infused the vodka in this recipe for 2 weeks. I don’t actually think that makes a difference in the taste other than in my own head. Oh well. Tomato, tomaaahto.
  • 1¾ pounds cherry or grape tomatoes, rinsed and dried
  • 2 teaspoons hot sauce
  • 2 tablespoons Worcestershire sauce
  • 1 to 3 tablespoons freshly squeezed lemon juice, to taste
  • 1 teaspoon celery salt
  • 6 ounces tomato vodka, recipe follows
  • Tomato Vodka:
  • 1 pound ripe tomatoes
  • 1 (750 ml) bottle 80 proof vodka
  1. Remove the stems from the tomatoes. Put the tomatoes, hot sauce, Worcestershire sauce, lemon juice, and salt into a blender, cover and blend on high speed for 1½ minutes.
  2. Fill an ice cube tray with about 2 cups of the juice and freeze overnight. Pour the remaining juice into a lidded container and reserve, on the counter, overnight.
  3. Just before serving, put 3 frozen cubes into each of 4 Collins glasses and add 1½ ounces of vodka to each glass. Stir the reserved juice, pour 4 ounces into each glass and serve immediately.
  4. Tomato Vodka:
  5. Cut each of the tomatoes into 8 pieces and put them into a large glass jar. Add the vodka, stir to combine, and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 7 days, strain through a fine mesh strainer and discard the solids.
  6. To store, pour the tomato vodka back into its original bottle, and keep in a cool, dark place.



Speak Your Mind


Rate this recipe: