To get the richest flavor for your Bloody Mary mix, use superripe, heavy red tomatoes. If you can’t find adequate vine-ripened tomatoes, use red cherry tomatoes in their place.
Slideshow: More Bloody Mary Recipes
1 1/2 pounds ripe red tomatoes
One 9-inch English cucumber, peeled and chopped (2 cups)
2 tablespoons chopped dill
1 tablespoon finely grated fresh horseradish
1 tablespoon fresh lemon juice
1/4 ounce dried shiitake mushrooms, crumbled
1 cup aquavit or vodka (optional)
Dill sprigs, cucumber slices and lemon wedges, for garnish
How to Make It
In a blender, puree the tomatoes with the cucumber, dill, horseradish, lemon juice and dried mushrooms and season with salt and pepper. Strain the mix through a fine-mesh sieve set over a pitcher, pressing on the solids. You should have 3 cups of Bloody Mary mix.
For each drink, fill a cocktail shaker with ice and shake 3/4 cup Bloody Mary mix with 1/4 cup of aquavit or vodka, if using. Strain into an ice-filled highball glass. Garnish with a dill sprig, cucumber slice and lemon wedge and serve immediately.
The Bloody Mary mix can be refrigerated overnight.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.