Erik's blog

Code, notes, recipes, general musings

Our bloody mary mix recipe

with 4 comments

My wife and I recently signed up to bring the bloody mary fixins to a party.  Until now, we didn’t have a family recipe, so we needed to do some research.  Based on a couple recipes from and Taste Book, and our preference for organic and natural foods, here’s what we came up with.


  1. 32 oz tomato Juice
  2. 3-4 oz beef broth
  3. 2-3 oz Lea & Perrins Worcestershire sauce
  4. 2 oz lemon juice
  5. 15-20 drops Tabasco sauce
  6. 1/2 tsp fresh ground black pepper
  7. 1/2 tsp salt
  8. 1/2 tsp celery salt
  9. 1 Tbsp fresh grated horse radish


  1. Mix everything together


We found the following at Whole Foods:

  • 32 oz bottles of R.W. Knudsen Organic Tomato Juice
  • a 32 oz carton of Pacific Natural foods organic beef broth
  • a 0.85 oz bottle Simply Organic celery salt
  • fresh horse radish root

Lea & Perrins and Tabasco can be found in most supermarkets.


I now think our system of measuring things in the US is insane.  I’m surprised people cook as much as they do. The recipe calls for 2 1/2 46 oz cans of juice.  Based on the fact that we had 32 oz bottles, which seems like a much more common format (I’ve never seen 46 oz cans), we had to convert the recipe accordingly.  This was ok until we started trying to cut down the table- and tea-spoon measurements, at which point we gave up and just ballparked it.

I suspect the salt content of the organic tomato juice is much less than the juice used in the and Taste Books recipes.  I looked up the nutrition facts for Campbell’s tomato juice and it had twice the sodium per serving.  This is why the recipe above calls for 1/2 teaspoon of salt whereas the others don’t.

Koi Fish Pond

So now we can all relax and watch the fish

Update 12/5/10:

I’ve been thinking about my rant against the US approach to measurement above, and I think it was a bit excessive (though I did hear a story on NPR a couple days later calling for milliliter-based measurement for medicines). After all, we’re talking about a recipe for a bloody mary. I was at the Berkeley Bowl the other day and saw 46 oz cans of tomato juice, so that style of packaging is not too obscure, and I appreciate the simplicity of basing measurements on items commonly found in the kitchen, such as a cup and a spoon.

Written by Erik

November 26, 2010 at 10:46 pm

Posted in recipe

Tagged with , , , , ,

4 Responses

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  1. Wow that just sounds like the explosion of flavour! I have to try this on New Year 🙂


    November 27, 2010 at 12:33 am

    • Hi Tes. It is an explosion of flavor. My wife and I are hooked. Even without alcohol, it’s a great drink.


      December 5, 2010 at 11:52 pm

  2. Nice- VERY nice. You might try grinding your own celery seed. I buy an organic variety- Careful- a little goes a Loooong way! Best Bloody Mary Recipe


    November 28, 2010 at 4:04 pm

    • Thanks for the tip, Greg, and for the link to your recipes.


      December 5, 2010 at 11:54 pm

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