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Okay y’all, I come from a long line of Bloody Mary matriarchs — my Dadi and Bua (aunt) both make stiff, spicy Bloody Mary’s that have become a legendary staple to our Sunday family lunches in Bombay. After some trial and error, this is my perfect Bloody Mary — bright and piquant with tomato flavor, layered with lots of citrus tang, and of course, a hearty dose of Sirārakhong Hāthei chillies for heat and the dreamiest smokiness. Don't forget a dash of Worcestershire sauce and vinegary hot sauce to round things out.
When it comes to tomato juice, I've found that the ones sold in stores are full of additives, so my go-to is making my own tomato juice by blending good-quality canned or jarred whole tomatoes and water. It is best to make the mixer the night before you want to drink it — that gives the spices the chance to really bloom into the juice and allows all the ingredients to become the best versions of themselves!
Sana's DIY Bloody Mary
Okay y’all, I come from a long line of Bloody Mary matriarchs — my Dadi and Bua (aunt) both make stiff, spicy Bloody Mary’s that have become a legendary staple to our Sunday family lunches in Bombay. After some trial and error, this is my perfect Bloody Mary — bright and piquant with tomato flavor, layered with lots of citrus tang, and of course, a hearty dose of Sirārakhong Hāthei chillies for heat and the dreamiest smokiness. Don't forget a dash of Worcestershire sauce and vinegary hot sauce to round things out.
When it comes to tomato juice, I've found that the ones sold in stores are full of additives, so my go-to is making my own tomato juice by blending good-quality canned or jarred whole tomatoes and water. It is best to make the mixer the night before you want to drink it — that gives the spices the chance to really bloom into the juice and allows all the ingredients to become the best versions of themselves!
Ingredients
For the mixer
- 500ml tomato juice OR 350ml canned crushed tomatoes + 150ml water / enough water to turn it into tomato juice consistency
- 1 tablespoons (17ml) Worcestershire sauce (I am obsessed with Acid League’s!)
- 2 tablespoons (28ml) apple cider vinegar (I like Little Apple Treats!)
- 4 units of citrus – My go-to mix is 1 lime, 1 lemon and 2 blood oranges because I like the blend of sour and sweet citrus, but have fun with it?
- 1–2 tablespoons coconut sugar or unrefined sweetener of choice (I lean more toward 1 tablespoon because I want it 100% spicy & savory!)
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon Sirārakhong Hāthei Chillies (these give that wonderful smoky flavor but you can sub any smoked medium heat chilli!)
- 6 to 7 big Aranya Black Pepper grinds!
- 1 tablespoon (15ml) your favorite, vinegary hot sauce (optional)
For the cocktail
- 1 shot of vodka per drink – this makes about 6 drinks worth of mixer!
- Ice
- Garnishes galore (see below for ideas)
Choose-your-own-garnish-adventure!
- Celery sticks (the leafier, the better!)
- Wedges of lemon
- Toothpick of olives
- A crunchy, cold pickle
- A couple slivers of pickled red onion
- A strip of crispy cooked bacon
Methods
- To make the mixer, place all the ingredients except the vodka in a blender and blend until smooth. Taste and adjust seasonings. Transfer to a large mason jar or container, seal, and refrigerate overnight.
- To make your drink, fill up a glass with ice. Pour the Bloody Mary mixer over the ice leaving about 2 inches of room from the top. Add a shot of vodka (or two if it’s been that kinda day?!). Stir well to combine and then taste! Season with a squeeze of lemon or a pinch of salt/sugar/pepper if need be!
- Add in all your fun fun garnishes and enjoy!
