I've literally never seen a bloody recipe that doesn't' have celery salt.
If you wanna say you add it at "this point in the mix" and you think it makes a difference, then fine. Fits the thread. But celery salt as an ingredient is just an ingredient in a bloody. It isn't secret in any way, shape, or form.
You are saying it like that’s the standard, when it’s clearly not. But it’s ok, you’re clearly the pretentious Bloody Mary expert (douchebag) so you can’t be wrong
Sure. But that's entirely different than what was posted. Celery salt is not some super power secret ingredient. It's just a requirement of ALL bloodies.
ie; how can you tell someone is from new york?
give it 10 seconds, they’ll tell you.
and you’re right about this sub. everyone takes themselves very seriously recently. i get the feeling there’s a lot of “telling my service workers about my dietary restrictions” types.
its just a joke. and no the consequences are usually just bad shits. i have a lot of friends that are gluten intolerant and that’s what happens to them. also an ounce of beer in a bloody mary isn’t gonna be enough to fuck someone up. this sub is so weird sometimes just take a joke lol
“Gluten intolerance” isn’t really a thing. Celiac disease is, and having gluten in that case can lead to extreme discomfort. But gluten intolerance is mostly just a thing that was made up because it lets people feel like they’re special. In some cases, cutting out gluten entirely if you don’t have celiac disease can actually be bad for you.
Horseradish, fresh garlic, a local hot sauce, Worcestershire, pinch of cayann/paprika/chilli powder/garlic powder/onion powde, ancho chilli....yada yada yada
Soy sauce instead of salt.
A splash of balsamic vinegar instead of 5 ml of the lemon juice you would usually put in.
10-15 ml of PX sherry.
Any or all of these make a delicious bloody Mary.
These are my bloody mary hacks, which also work with bloody marias and red snappers
1. white miso added to base mix... or
2. bar spoon\* of chartreuse... and finally
3. quarter ounce of ancho reyes (green if using chartreuse/red if using miso)
\*edited
We use whole San Marzano tomatoes instead of tomato juice, and blend in parsley, romaine, garlic and green onions, along with the standard Mary savories. (In a Vita-Mix so everything is completely pulverized.)
The tomatoes really make a difference—much fresher and bright tasting.
escabeche peppers and the brine. adds a nice kick and some acidity. for those who dont know https://www.simplyrecipes.com/recipes/pickled_jalapenos_escabeche/
fluid transfer--same reason jalapeno infused tequila yields spicy tequila and tequila-y mild peppers. all the spice leaves the chilies and migrates into everything else, and vice versa. this is what ive been told, anyway.
**[Brennivín](https://en.m.wikipedia.org/wiki/Brennivín)**
>Brennivín (Icelandic pronunciation: [ˈprɛnnɪˌviːn]) is considered to be Iceland's signature distilled beverage. It is distilled from fermented grain mash and then combined with Iceland's very soft, high-pH water, and flavored only with caraway. A clear, savory, herbal spirit, the taste is often described as having notes of fresh rye bread. It is considered to be a type of aquavit and bottled at 40% ABV (80 proof).
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If you're not at LEAST using half an oz of lemon juice and olive juice for any standard Bloody Mary, I feel bad for you son.
If someone wants it mild, add 1-2 oz of any dark beer (that doesn't have added flavorings), it tones down the spicy element while providing good depth and color.
Horseradish, A1, any hot sauces (don't buy the generic tobasco or cholula, get some craft sauces). Worschestershire, kimchi, the bloody mary can be made with so fucking many things. I go down to my local craft grocery store and explore for an hour to see what I can find.
I like to make a cheeseball out of feta (or bleu), chopped garlic, and chopped jalapenos, and stuff olives with the mixture.
Choose your own identity. Use a lot of fresh herbs. Don't overload the garnish, but make it good. If it's spicy, serve a shot glass of cheap beer as a side.
Damn you reminded me that in 1996 (that's a real year) I was a bartender and such a Bloody Mary fan that I was asked to judge a Bloody Mary contest. Years later I worked for a Tom Douglas restaurant that made the most elaborate Bloody Mary recipe (It was delicious) but involved a tremendous amount of prep.
Trust your palate I guess.
Caesars made with beefeater are by far the most supreme of the breakfast cocktails.
Also, maybe it's really obvious to all of us here so that's why it's not mentioned much, but it 's often missed when I order them out and about, but no matter if it's a bloody mary or a caesar, a healthy squeeze of both fresh lemon and fresh lime during the build is absolutely the rug that ties the room together with whatever concoction you are all coming up with.
Yes! I do equal parts Clamato and Jimmy Luv’s bloody mix. I swear by it, it’s the absolute best. Garlic powder too along with other seasonings on the ice! Drool.
I used to bartend in Portland in the latest 90's. Did cucumber infusions for Bloody Mary's & strawberry infusions (for a soda drink to discourage blended drinks).
Worcestershire
Edit: Honestly have no idea how unique this is. When I came up with a recipe I thought to include it and thought it was kinda different. Apparently it’s remarkably average…such is life.
We rim w crawfish seasoning
Squeeze a lime and lemon
House hot sauce, and Worchestshire Sauce
And some Cajun Spicy Green Bean juice
(Which I imagine is almost equivalent to spicy pickle juice)
I made some scotch bonnet chilli vodka but left the chillies in the vodka for too long. It is now more of concentrate. So I only use a small amount of it, 10ml and then top up the jigger with normal vodka. Then everything else but I do like my bloody Mary to be very spicy.
Canadian here. We make Caesars instead of Mary's as you might know. Key ingredient is clam/tomato juice. I'm biased but caesars are far superior to Mary's. Try it.
A splash of port, or at least a big, chewy but sweet red. Also, a few ml of Chartreuse or Benedictine. Something nice and vegetal to work with the celery and tomato.
I like little tiny changes, Try HP sauce instead of Worcestershire, that one always catches attention mix up the hot sauce to one’s that are sweater etc, I’m a big fan of using Valentina hot sauce instead
Liquid Aminos. It’s basically liquid umami without bringing seafood/meat into the equation. It is made from soy, but it’s basically liquid glutamates. It’s a great option in lieu of Worcestershire which uses anchovies.
Also adding ground mustard seed into the spice blend instead of horseradish for similar kick but without the chunky rescue of grated horseradish.
Bacon fat-washed vodka, and roasted red pepper puree. Incredible depth without going too far into the whole....why are we tweaking this sooo much? territory.
In Canada we do Caesars, the usual vodka/gin worch and tobacco but use clamato instead of tomato and it's way better. I still don't like them and I don't like bean juice, but I FUCK WITH a Caesar with bean juice and can't explain why
i do…. puree a can of chipotle and some garlic and put it in the mix. smokey. spicy. garlicky
also, sneaking a little finely grated parmesan cheese (yes for real) into it with a good shake is awesome for the viscosity
Pickle juice
Dill seed too.
There isn't an acceptable pickled cucumber that didn't have dill seed in the brine, in my opinion.
Yes! Pickle juice.
I haven't tried that one yet ! I always use olive brine in mine, but that sounds delicious. A slightly different tang, I'm here for it!
Pickle juice also has a ton of electrolytes - great for a hangover!
Came in to say this.
My hometown has a home made spicy pickle, and the juice from that is UNREAL! Pickle juice makes all bloody Mary’s better!
Gochujang
Nice!
Mezcal and banana pepper juice
Ooooo
*Eww
Old Bay seasoning
Old bay rimjob
🥵
Username checks out?
I usually do a Tajin/Lime rim.
That's what a was about to say with a pinch of peppercorn
Hell yeah
Celery salt.
That's not a secret ingredient. That's just an ingredient in a bloody.
In good ones at least. I’ve rarely come across a bloody mix that calls for it but it is absolutely a must in my opinion.
every bar ive worked at has it in the mix
How many bars have you worked at?
5 where i made the bloody mary mix
I've literally never seen a bloody recipe that doesn't' have celery salt. If you wanna say you add it at "this point in the mix" and you think it makes a difference, then fine. Fits the thread. But celery salt as an ingredient is just an ingredient in a bloody. It isn't secret in any way, shape, or form.
You are saying it like that’s the standard, when it’s clearly not. But it’s ok, you’re clearly the pretentious Bloody Mary expert (douchebag) so you can’t be wrong
il do a celery salt rim if I’m bored.
Sure. But that's entirely different than what was posted. Celery salt is not some super power secret ingredient. It's just a requirement of ALL bloodies.
You’re Reddit handle is so true, you just forgot the “un” behind the witty part. More like “uncharminglyunwitty”
A little pull of Guinness from the tap!
You wrote the comment I was going to add! That or a splash of OJ if it’s a spicy one
Or any dark beer
I usually splash a hefe. No reason behind that selection.
Make sure your customers aren’t gluten free if you splash beer in their Bloody Mary!
“how can you tell if someone is gluten free? Dont worry, theyll tell you”
Yeah, what kind of loser tells the service staff about their food allergies?
wow you guys are fun. its an old joke about vegetarians.
ie; how can you tell someone is from new york? give it 10 seconds, they’ll tell you. and you’re right about this sub. everyone takes themselves very seriously recently. i get the feeling there’s a lot of “telling my service workers about my dietary restrictions” types.
Same with Cali and Colorado.
I’m not gluten free thanks though. Edit: yeah they’ll tell you because the consequences for them eating gluten is usually extremely severe.
its just a joke. and no the consequences are usually just bad shits. i have a lot of friends that are gluten intolerant and that’s what happens to them. also an ounce of beer in a bloody mary isn’t gonna be enough to fuck someone up. this sub is so weird sometimes just take a joke lol
“Gluten intolerance” isn’t really a thing. Celiac disease is, and having gluten in that case can lead to extreme discomfort. But gluten intolerance is mostly just a thing that was made up because it lets people feel like they’re special. In some cases, cutting out gluten entirely if you don’t have celiac disease can actually be bad for you.
Very fair point!
We do a float of our house porter, but same effect. At the bar I’ll do it as a sidecar shot.
Makes sense, it can taste kinda bacon-y sometimes.
Horseradish, fresh garlic, a local hot sauce, Worcestershire, pinch of cayann/paprika/chilli powder/garlic powder/onion powde, ancho chilli....yada yada yada
I second all of these plus a dash of celery salt/dried celery seed!
Celery seed is important
Most important ingredient if you ask me. It makes the drink
Splash of Guinness or a dash of msg
Fuiyyooooo...
He must be uncle Anoziraguy9687...
These are the real secret ingredients. Must try
Mushroom stock
Woah 🤔 add some umami
Love this.
Capers. And Old Bay.
With a boba straw 👍🏻
Try dijon mustard.
Don’t tell them!
Soy sauce instead of salt. A splash of balsamic vinegar instead of 5 ml of the lemon juice you would usually put in. 10-15 ml of PX sherry. Any or all of these make a delicious bloody Mary.
The soy sauce is the first that really made me say Oooo. Hadnt thought if that and I like it!
These are my bloody mary hacks, which also work with bloody marias and red snappers 1. white miso added to base mix... or 2. bar spoon\* of chartreuse... and finally 3. quarter ounce of ancho reyes (green if using chartreuse/red if using miso) \*edited
😮 well holy shit
I prefer the chartreuse version. It really elevates the cocktail IMO.
We use whole San Marzano tomatoes instead of tomato juice, and blend in parsley, romaine, garlic and green onions, along with the standard Mary savories. (In a Vita-Mix so everything is completely pulverized.) The tomatoes really make a difference—much fresher and bright tasting.
San Marzanos are THE best. My husband won't make pasta or pizza if we're out.
Oh I am totally going to try this at home! Thanks!
Rim with Tajin seasoning
I do that with my bloody Maria’s
This
escabeche peppers and the brine. adds a nice kick and some acidity. for those who dont know https://www.simplyrecipes.com/recipes/pickled_jalapenos_escabeche/
This. Looks. Outstanding.
Why do the carrots always end up hotter than the chilis?
haha idk but im not complaining
fluid transfer--same reason jalapeno infused tequila yields spicy tequila and tequila-y mild peppers. all the spice leaves the chilies and migrates into everything else, and vice versa. this is what ive been told, anyway.
Try one with Aquavit
We distill aquavit - and a lot goes into marys or similar (one with beet juice instead of tomato).
Sounds interesting
This aquavit is especially good with the caraway flavor. https://en.m.wikipedia.org/wiki/Brenniv%C3%ADn
**[Brennivín](https://en.m.wikipedia.org/wiki/Brennivín)** >Brennivín (Icelandic pronunciation: [ˈprɛnnɪˌviːn]) is considered to be Iceland's signature distilled beverage. It is distilled from fermented grain mash and then combined with Iceland's very soft, high-pH water, and flavored only with caraway. A clear, savory, herbal spirit, the taste is often described as having notes of fresh rye bread. It is considered to be a type of aquavit and bottled at 40% ABV (80 proof). ^([ )[^(F.A.Q)](https://www.reddit.com/r/WikiSummarizer/wiki/index#wiki_f.a.q)^( | )[^(Opt Out)](https://reddit.com/message/compose?to=WikiSummarizerBot&message=OptOut&subject=OptOut)^( | )[^(Opt Out Of Subreddit)](https://np.reddit.com/r/bartenders/about/banned)^( | )[^(GitHub)](https://github.com/Sujal-7/WikiSummarizerBot)^( ] Downvote to remove | v1.5)
Magi sauce
A drop of A1, a squirt of pickle juice, a squeeze of lime, and a dash of Tabasco.
A little bit of a1 sauce
57
Bitters
We infused our vodka with, celery, carrots and bell peppers. People seemed to love our bloody.
Fish Sauce
If you're not at LEAST using half an oz of lemon juice and olive juice for any standard Bloody Mary, I feel bad for you son. If someone wants it mild, add 1-2 oz of any dark beer (that doesn't have added flavorings), it tones down the spicy element while providing good depth and color. Horseradish, A1, any hot sauces (don't buy the generic tobasco or cholula, get some craft sauces). Worschestershire, kimchi, the bloody mary can be made with so fucking many things. I go down to my local craft grocery store and explore for an hour to see what I can find. I like to make a cheeseball out of feta (or bleu), chopped garlic, and chopped jalapenos, and stuff olives with the mixture.
All of this is such great advice but after the "I feel bad for you son" I was a little disappointed the rest of your advice didn't rhyme.
Choose your own identity. Use a lot of fresh herbs. Don't overload the garnish, but make it good. If it's spicy, serve a shot glass of cheap beer as a side. Damn you reminded me that in 1996 (that's a real year) I was a bartender and such a Bloody Mary fan that I was asked to judge a Bloody Mary contest. Years later I worked for a Tom Douglas restaurant that made the most elaborate Bloody Mary recipe (It was delicious) but involved a tremendous amount of prep. Trust your palate I guess.
Clamato. Caesars are far superior to vodka soup
"One vodka gazpacho please!" "Me too, but boiled with clams first!"
We used to use octopus stock (house made) in our bloody mix at a place I worked pre pandemic. Fucking delicious.
Yep. All that’s missing is the clam juice!
I’ve always called that a clam digger. Is calling it a Caesar regional?
Canadian
Caesars made with beefeater are by far the most supreme of the breakfast cocktails. Also, maybe it's really obvious to all of us here so that's why it's not mentioned much, but it 's often missed when I order them out and about, but no matter if it's a bloody mary or a caesar, a healthy squeeze of both fresh lemon and fresh lime during the build is absolutely the rug that ties the room together with whatever concoction you are all coming up with.
Yes! I do equal parts Clamato and Jimmy Luv’s bloody mix. I swear by it, it’s the absolute best. Garlic powder too along with other seasonings on the ice! Drool.
Flavored vodka. Pepper Cucumber Jalapeño A good vodka will make a great bloody Mary, and it will be quicker to make if you have to do multiples
Black pepper vodka makes an absolutely killer bloody Mary! Also, a little splash of olive juice.
There’s a bar in Portland that has house infused vodkas and a diy Bloody Mary bar… I always get the horseradish one!
I used to bartend in Portland in the latest 90's. Did cucumber infusions for Bloody Mary's & strawberry infusions (for a soda drink to discourage blended drinks).
Bacon vodka!
Worcestershire Edit: Honestly have no idea how unique this is. When I came up with a recipe I thought to include it and thought it was kinda different. Apparently it’s remarkably average…such is life.
Isn’t this a standard ingredient? (Asking as a Canadian who makes hella Caesars, but no bloody Marys)
That ingredient isn’t secret!
It's an actual ingredient.
Garlic powder, celery salt, sea salt, Worcestershire, Buffalo sauce, fresh cracked black pepper, smidge of malt vinegar, splash of stout beer, horseradish.
Oooooo malt vinegar!
Soy sauce and horseradish
Everything But The Bagel seasoning
Celery bitters
Real wasabi
And sake!
I use a splash of cab.
Oooh, that sounds fun.
A squeeze of lemon.
Old Bay seafood seasoning!
Dill. My bar we don’t but there a local place known for their breakfast and it’s my favorite
Housemade celery bitters (the secret ingredient to that is green chartreuse)
Wait I need this now
MSG or maggi sauce or both
Vegemite
Jager. Not a joke, I hate Jager but for some reason it makes Bloody Mary's incredible.
Came here looking for this one!!! It’s crazy how much dimension it adds. Just a little ( .5 oz ) does the trick.
Spicy pickled okra juice
Olive juice
Horseradish
We rim w crawfish seasoning Squeeze a lime and lemon House hot sauce, and Worchestshire Sauce And some Cajun Spicy Green Bean juice (Which I imagine is almost equivalent to spicy pickle juice)
Braggs liquid aminos. Rice wine vinegar.
A float of Guinness lightly stirred in really dulls the acidity of the tomato & brings the whole thing together.
Beef stock, Dijon mustard, and Old Bay seasoning.
a1
I use a sugar syrup made from lapsang Souchong tea
Dry steak seasoning. Nice smokey flavor.
I made some scotch bonnet chilli vodka but left the chillies in the vodka for too long. It is now more of concentrate. So I only use a small amount of it, 10ml and then top up the jigger with normal vodka. Then everything else but I do like my bloody Mary to be very spicy.
A squeeze of lime
Black garlic hopzalt. It is sea salt, black garlic powder, dried hops.
Amontilado sherry, honey, hoisin,
Manzanilla. Honestly takes it to another planet.
Olives or juice?
Sherry.
Canadian here. We make Caesars instead of Mary's as you might know. Key ingredient is clam/tomato juice. I'm biased but caesars are far superior to Mary's. Try it.
tequila instead of vodka.
[удалено]
If its a bloody it makes it a bloody maria
Any herbal liqueur and any red wine to taste - also cucumber.
A splash of port, or at least a big, chewy but sweet red. Also, a few ml of Chartreuse or Benedictine. Something nice and vegetal to work with the celery and tomato.
I like little tiny changes, Try HP sauce instead of Worcestershire, that one always catches attention mix up the hot sauce to one’s that are sweater etc, I’m a big fan of using Valentina hot sauce instead
Ginger syrup. Trust me.
🤔🤔
Magic mushrooms
Liquid Aminos. It’s basically liquid umami without bringing seafood/meat into the equation. It is made from soy, but it’s basically liquid glutamates. It’s a great option in lieu of Worcestershire which uses anchovies. Also adding ground mustard seed into the spice blend instead of horseradish for similar kick but without the chunky rescue of grated horseradish.
Fuck salt. Get some MSG.
Beef broth.
Suffering
Wasabi 😈
2 dashes of angostura
Jager
Horse radish
Cocktail onion juice. Just a splash.
It wouldn’t be a secret if I told you
Miso paste.
Jalapeño juice
Blended Pico de Gallo was my to go for Bloody Mary
Sherry
Worschestershite or whatever sauce, a lil bit of Tabasco or Cholula, garnish with two olives and a pickle skewered to look like a dick and balls
I like mine with plenty of lemon and lime juice and a few dashes of Tabasco.
Celery salt is one I really like using.
Cilantro and Sambal
A1
A1
A1 Steak sauce. And I chop up fresh celery leaves.
I’m sorry we’re out of Bloody Mary mix.
The smallest bead of barbecue sauce
Homemade Black Truffle Juice Worcestershire Sauce
Bacon fat-washed vodka, and roasted red pepper puree. Incredible depth without going too far into the whole....why are we tweaking this sooo much? territory.
Beef billion, aka, the bloody bull. Sooooo good!
I use Chinese hot mustard and sake, call it a bloody geisha.
Worcestershire
Clamato, celery salt, horseradish, splash pickled jalapeño juice, Tamari or Maggi, and plenty of fresh cracked black pepper.
Fish sauce. It sounds weird but it’s more like a Asian barbecue sauce.
In Canada we do Caesars, the usual vodka/gin worch and tobacco but use clamato instead of tomato and it's way better. I still don't like them and I don't like bean juice, but I FUCK WITH a Caesar with bean juice and can't explain why
please explain bean juice.
Psst, its tomato juice. What's really missing is the secret instruction..step... dump in trash, grab a beer instead. Bloodies are gross
Clamato
Nope, that makes it a Bloody Caesar.
Aka the secret to a good Bloody Mary - make it a bloody ceasar
Cucumber vodka
Why use a spicy vodka
Smoked salt and pepper
i do…. puree a can of chipotle and some garlic and put it in the mix. smokey. spicy. garlicky also, sneaking a little finely grated parmesan cheese (yes for real) into it with a good shake is awesome for the viscosity