Recipe: Mike’s Super Thick Bloody Mary Mix
A traditional bloody mary to accent any great brunch.
- 1 1/2 tsp. Horseradish Powder
- 1/4 cup Tomato Powder
- 3 cups cold water
- 1 tsp. Coarse Black Malabar Pepper
- 1 x lime, cut into 8 equal slices
- 4 tsp. Cambridgeshire Celery Seasoning, divided
- 5 dashes Angostura bitters
- 1 tsp. Tabasco sauce
- 1/2 tsp. Dill Weed
- 4 Tbsp. A-1 Steak Sauce
- salt and pepper to taste
Chill glasses in refrigerator one half hour before serving. For a lime flavored twist, rim glasses with Makrut Lime Sea Salt in place of the Cambridgeshire Celery Seasoning.
Mix horseradish powder with 1 tsp. water to form a thick paste. Set aside to allow natural heat to develop. Working with two pitchers, mix tomato powder with cold water in one pitcher and whisk until thoroughly blended. In the same pitcher add pepper, 1 1/2 tsp. Cambridgeshire Celery Seasoning and juice from 2 wedges of lime. Add remaining ingredients, including horseradish paste. Pour from pitcher to pitcher until thoroughly blended. Add salt and pepper to taste and adjust any other seasonings to taste.
Rim chilled glasses with remaining Cambridgeshire Celery Seasoning. Fill 2/3 with ice, just less than half way with vodka or gin, top off with Bloody Mary mix and stir. Garnish with spears of olives, cheese cubes, cooked sausage slices and remaining lime wedges.