bloody mary mix

Want to make the absolute BEST Bloody Mary Mix at home? Check out our secret homemade bloody mix recipe with fresh juice and spices!

Lt. Dan’s Best Bloody Mary Mix Recipe (Homemade!)

clamato ((or tomato juice))

vodka

lemon juice

lime juice

horseradish

Worcestershire sauce

hot sauce ((your favorite brand))

garlic powder

celery salt

½ teaspoon smoked paprika

cayenne pepper

black pepper

Set out a large 6-8 cup pitcher. Pour in the clamato, vodka, lemon juice, and lime juice. Stir.

Then measure and add all remaining ingredients. Stir well.

Cover and refrigerate until ready to serve. Then fill glasses with ice and pour in the Bloody Mary Mix.

Garnish with celery stalks, pickles, olives, pickles or raw vegetables, citrus wedges, grilled shrimp, bacon, grilled or raw chiles, or really anything you like!

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Want to make the absolute BEST Bloody Mary Mix at home? Check out our homemade family mix... Lt. Dan’s Best Bloody Mary Mix Recipe.

Lt. Dan’s Best Bloody Mary Mix Recipe

Add some spice to your weekend with the brunch cocktail of choice, the Bloody Mary. This classic cocktail, made with spicy tomato juice, vodka and various accoutrements, is easy to make at home and perfect for any morning gathering, no matter the occasion. Requiring just a few ingredients, this drink can be made in minutes and customized for each individual!

Bloody Mary

lemon

lemon juice,

hot sauce

Bloody Mary Mix

Celery sticks

Spicy green beans

okra

jalapeño peppers

Crispy bacon

Place the ice cubes and the slice of...

Place the ice cubes and the slice of lemon in a tall glass. 

Measure in the Worcestershire sauce, freshly squeezed lemon...

Measure in the Worcestershire sauce, freshly squeezed lemon juice, celery salt, hot sauce and the black pepper.

Using a long spoon, stir until the ice...

Using a long spoon, stir until the ice is coated in the ingredients.

Pour in the Bloody Mary Mix and the...

Pour in the Bloody Mary Mix and the vodka.

Stir until combined.

Garnish with a celery stick (or spicy green...

Garnish with a celery stick (or spicy green beans, jalapeno pepper, etc.) and enjoy.

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How to Make a Bloody Mary

The cioppino at Anchor Oyster Bar in San Francisco is a showstopper — a beautiful, long-simmered tomato sauce thinned with clam juice and packed with a mix of excellent seafood. Work with whatever seafood is best where you are, though Dungeness crab in the shell is nonnegotiable for the Anchor’s owner and chef, Roseann Grimm, the granddaughter of an Italian crab fisherman. Replicating her dish at home involves a lot of work, but the results are beyond delicious. To get ahead, you can make the marinara base and roasted garlic butter up to a couple days before. A half hour or so before you’re ready to sit down and eat, bake the garlic bread and cook the seafood. Don’t forget crab crackers — you’ll need them at the table to get to the crab meat — and plenty of napkins!

Cioppino

whole star anise

yellow onion, diced

garlic head, cloves separated and peeled

red bell pepper,

olive oil

Bloody Mary mix

tomatoes

tomato sauce

oregano

basil

thyme

sugar

bay leaf

garlic (about 11 ounces)

8 ounces salted butter, softened

baguette

salt and pepper

oregano,

Parmesan

clam juice

red-pepper flakes

salt and black pepper

Dungeness crab clusters (5 legs and 2 claws with bodies attached)

littleneck clams (about 1 pound), cleaned

mussels (about 1/2 pound), cleaned

peeled, tail-on shrimp (about 1/3 pound)

flat-leaf parsley,

Toast the star anise by stirring frequently in a small skillet over medium heat until fragrant, about 3 minutes. Set aside.

Make the marinara base: Add the onion, garlic cloves, bell pepper and olive oil to a food processor and pulse until finely chopped. (Or, finely chop the vegetables by hand, then add to the pot along with the oil.) Add the mixture to a large pot and cook over medium, stirring occasionally, until soft, translucent and light golden in places, about 5 minutes. Add the Bloody Mary mix, canned tomatoes and juices and tomato sauce. Get every last drop from the cans by swirling a splash of water into each one and tipping the remnants into the pot. Add the toasted star anise, oregano, basil, thyme, sugar and bay leaf, and stir to combine. Bring to a boil over medium-high, then reduce the heat to medium-low and simmer gently, uncovered, for 1 hour, stirring often so the bottom of the pot doesn’t burn. (Makes 7 1/2 cups; see Tip.)

While sauce simmers, roast the garlic: Heat oven to 375 degrees. Slice the whole garlic heads in half crosswise. Divide garlic, cut-sides up, between two pieces of aluminum foil, large enough to wrap the garlic up like two presents. Drizzle with olive oil, then wrap tightly. Set the foil packets on a baking sheet and roast for 1 hour, until the garlic is light brown and tender all the way through.

Make the garlic butter: Once cool enough to handle, squeeze the garlic cloves out, discarding the skins. (You should have about 1 cup of roasted garlic.) Add to a food processor along with the softened butter and pulse until smooth and creamy. Or, smash the garlic to a paste and mix with the softened butter. (Makes 1 1/2 cups; see Tip.)

Make the garlic bread: Heat oven to 400 degrees. Spread 1/2 cup garlic butter on the cut sides of bread and season with salt and pepper. Set the bread, buttered-sides up on a foil-lined baking sheet and bake until toasted and golden in spots, about 15 minutes. As soon as the garlic bread comes out of the oven, sprinkle it with dried oregano and the Parmesan. Cut into large pieces, then wrap the foil from the baking sheet around them to keep warm.

While the bread bakes, make the cioppino: In a large Dutch oven or wide, heavy pot, add 4 cups of the marinara sauce, plus the clam juice, thyme sprigs and red-pepper flakes. Season generously with salt and pepper and heat over medium-high until simmering, about 5 minutes.

Separate the legs and claws from the crab bodies. Once the sauce is simmering, gradually add the seafood, starting with the crab bodies. Cook for a couple minutes, then add the crab legs and claws to the pot and cook, stirring occasionally, for about 5 minutes.

Add the clams, nestling them into the sauce around the edges, like numbers on a clock, cover with a lid and cook for about 6 minutes. Give the mixture a stir then add the mussels, in the same fashion as the clams. Cover and cook for another 3 minutes. Once the clams start to open, add the fish, gently nestling it into the sauce, and set the shrimp right on top to let them steam gently. Add 2 tablespoons of the garlic butter, put the lid back on and simmer until the fish cooks through and the shrimp get plump, about 5 minutes.

To serve, transfer the cioppino to a deep serving bowl, being careful not to break up the delicate cooked fish. Perch the crab legs and claws on top and sprinkle with parsley. Serve with warm garlic bread on the side.

The best easy, homemade Bloody Mary mix is made with a few simple ingredients and packs a powerful punch in Bloody Marys and Bloody Marias.

Homemade Bloody Mary Mix

tomato juice

sea salt

hot sauce,

In a large mixing bowl, add all ingredients...

In a large mixing bowl, add all ingredients and whisk until thoroughly combined.

Decant into a pitcher or bottle. Store in...

Decant into a pitcher or bottle. Store in the fridge until ready to use. Stir or shake well before using.

If rimming glasses with salt, rub a lemon...

If rimming glasses with salt, rub a lemon wedge around the outer edge of the glass. Place the rim salt on a small plate and roll the glass in the salt.

Fill tall glasses with ice.

If adding vodka or tequila, add 2 ounces...

If adding vodka or tequila, add 2 ounces of alcohol to the glass.

Top with Bloody Mary mix.

Garnish with a leafy celery rib, a wooden...

Garnish with a leafy celery rib, a wooden skewer of olives, bacon and/or a lemon wedge.

Full of fresh and spicy flavor, this classic Bloody Mary is a staple for brunch. Enjoy this zesty drink at home with only a few simple kitchen staples.

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Top 5 bloody mary mix recipes from across the web

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Bloody Mary

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Homemade Bloody Mary Mix

Bloody Mary

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