Homemade Italian Style Spicy Bloody Mary Mix
Make your own garden fresh Bloody Mary mix at home with this recipe that includes tomatoes and peppers picked straight from the garden and plenty of Italian herbs and seasonings.
Hi, all! It’s Patty here for Thirsty Thirteenth. I seek out great bloody mary’s any chance I can. There are so many ways to go with so many ingredient options.
After trying them at all different bars and restaurants from house-made mixes to the standard every bar carries, I’ve come to the conclusion that I really need to make them myself. I’m not talking about just mixing up one quick that I build on tomato juice from a can.
I’m talking about building real depth of flavor. So, I have gone back to the basics and started in the garden. Now, if you want to save time, feel free to buy some tomato juice, just as long as it’s 100% tomato juice without any additives, or with ingredients you know you’ll love.
But, if you grow your own tomatoes, there is no fresher taste. I went with heirlooms as they have the best flavor in my opinion. If you aren’t growing tomatoes, buy your favorite, juiciest tomatoes at the store for this mix.
This recipe will make 3-4 bloody maries. It freezes well so if you want some for later down the road, make a big batch. I love it really spicy so I’m infusing peppers right into my freshly made tomato juice.
I chose serrano peppers because I wanted to give this a slightly different spin, as well as Italian flavors with basil, parsley and champagne vinegar in place of some of the Worcestershire.
You could sub balsamic vinegar as well. It brings out the acidity and sweetness from the fresh tomatoes.
I’ve packed all the flavor right into this mix so all you will typically need is the vodka. For the actual bloody mary recipe, I added vodka, ½ teaspoon shredded parmesan cheese and coarsely ground black pepper.
My favorite bloody mary I’ve had at a bar was a house-made mix that had plenty of parmesan and fresh black pepper. That was the inspiration for this bloody mary.
One of my least favorites was one with too much black pepper. I think it wasn’t freshly ground and it turned the drink almost into a sauce.
When making the bloody mary, I rimmed the glass with finely grated parmesan cheese, coarsely ground black pepper and coarsely ground salt. What a great combo to have a tiny bit of cheese, and it pairs so well with the ingredients in the mix. And, to keep the Italian theme, I garnished with a skewer of olive, pepperoncini, serrano, hard salami and fresh mozzarella cubes.
- 2.5-3 pounds Heirloom Tomatoes we used Cherokee Purple and Black Krim
- 4 serrano peppers
- 1/2 head garlic
- 1 small onion chopped
- 1 stalk celery chopped
- 1 teaspoon olive oil
- 1-2 cups water
- 1/3 cup champagne vinegar
- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
- 1 teaspoon celery salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon prepared horseradish
- 2 tablespoons Worcestershire
- Juice from ½ lemon
Preheat the oven to 375 degrees.
Slice the heirloom tomatoes in half and lay them onto a lightly oiled baking sheet, skin sides up.
Slice the serrano peppers in half, lengthwise and lay on the baking sheet, skin sides up.
Wrap the head of garlic in aluminum foil with a splash of olive oil and dash of salt and set onto the baking sheet.
Roast 30-35 minutes until the pepper skins are nicely charred.
While tomatoes and peppers are roasting, heat a large pot to medium heat and add olive oil. Add onion and celery and cook about 5 minutes to soften.
Remove tomatoes, peppers and garlic heat and cool slightly.
Peel the tomatoes and peppers and squeeze the garlic form their skins. Add it all to the large pot.
With the heat on low, add remaining ingredients except lemon and stir.
Bring to a light boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
Add lemon juice and stir.
Remove from heat.
Cool slightly and strain. A food mill works great here to remove the bulky solids.
Makes 1 quart.