I met one of my oldest friends years ago at a Saturday morning “Sick Call” at a corner bar. I was childless for the weekend and had heard of the curative powers of Mike the Bartender’s Knox County-famous Bloody Mary. I wasn’t nursing a hangover but that was the best Bloody Mary I’d ever had.
Mike would never give up all his secrets and as the years went by, I worked to perfect my own Bloody Mary mix while standing behind the bar during Saturday Sick Call. I also got a lot of practice on Ohio State Football Saturday’s during the 2002 National Championship Season making literally hundreds of Bloody Marys for fans of the Buckeyes or their opponents on Lane Avenue.
While there is no real cure for a hangover other than time (for the alcohol to leave the body), water (to correct the dehydration) and rest, many people tout supposed medicinal benefits of the Bloody Mary.
The primary ingredient of the Bloody Mary is tomato juice which contains Vitamin C. The other beneficial ingredient is hot sauce. The chemical capsaicin is found in the veins of most varieties of chilies and its pain relief benefits are documented.
The Bloody Mary as a basic drink is simply tomato juice and vodka. Many variations include using V-8 juice, Clamato cocktail and a whole myriad of spices making the Bloody Mary a drink as unique as each bartender.
My Bloody Mary mix can be prepared the night before and refrigerated to make the morning after a little easier to deal with. If using pint glasses, this mix will make 6-7 Bloody Marys.
Bloody Mary Mix by the Pitcher Ingredients
1 46-ounce can tomato juice
2 tablespoons prepared horseradish (not creamy spread)
2-3 tablespoons lime juice
1 tablespoon celery salt
1 tablespoon ground black pepper
2 tablespoons Worcestershire sauce
1-2 tablespoons Frank’s Red Hot Original (to taste)
For garnish: celery stalks, olives, dill pickles, Old Bay seasoning, lime wedges
Bloody Mary Mix by the Pitcher Directions
In large pitcher, combine tomato juice, horseradish, lime juice, celery salt, black pepper, Worcestershire sauce and Frank’s Hot Sauce. Stir well.
Fill a pint glass with ice, add one jigger of vodka to pint glass and fill with Bloody Mary mix. Mix by pouring contents of the pint glass into a cocktail shaker, then back into the pint glass.
Add the garnish of choice. If using Old Bay seasoning, while the contents of the pint glass are in the shaker, rim the glass with a lime, then dip the moistened rim into a plate filled with Old Bay. Then pour the mixed Bloody Mary into the pint glass.
Bloody Mary Mix for a Water Bath Canner