Most Saturday nights in Southampton, as we’re finishing the after dinner-kitchen clean-up, my partner David quietly begins another project: he mixes up a pitcher of his Bloody Marys to serve at lunch the next day. Forget those brash, overly salty cans of “spicy” Bloody Mary mix that you order on long flights (and furtively mix with vodka before it’s a respectable hour to order a cocktail). David’s Bloody Marys are fresh, zesty and invigorating –something that you actually want to drink in broad daylight. (He’s from New Orleans and they know their cocktails down there.) And, if you’re not a daytime drinker, they’re still delicious without the customary dose of vodka.
Just a couple of recipe notes. The overnight refrigeration allows the flavors marry and mature, but it’s not absolutely necessary. Also, don’t be afraid of the Clamato and clam juice. The drink doesn’t taste a bit fishy. The clam broth just brings a rounder, more interesting saltiness to the drink.
I always look forward to David’s Bloody Marys, and I think you will too.
Recipe
Ingredients
32 oz. Clamato Tomato Juice
4 oz. clam juice
1 Tbsp Worcestershire sauce
Juice of 1 lemon
Juice of 1 lime
2 shakes Tabasco
2 tsp horseradish
½ tsp celery seeds
2 cloves garlic, smashed
Small bunch of parsley, stems tied
1 jalapeno pepper, slice in half and seeds removed
Fresh ground black pepper (as you like it)
Vodka (“optional”)
Instructions
1. Mix tomato, clam, lemon and lime juices with Worcestershire sauce, horseradish, celery seeds, Tabasco and fresh ground pepper. Add garlic, jalapeno, and parsley bunch (rolled between your palms to release the flavor) and stir.
2. Cover and chill in a glass pitcher overnight.
3. Serve with vodka over ice, garnished with pickled green beans or a celery stick and a lemon wedge.
The mix will keep in the refrigerator for at least a week.
