We watched Emeril Live last night where he trotted out a bloody mary recipe that is almost a carbon copy of my brother's ex. It is pretty damn good. So damn good that I was sworn to never reveal her 'secret' ingredients. I don't believe I can be held to that promise now thanks to Emeril. This is basically his recipe and I'll share with you ex's secret ingredient(s) that Emeril somehow missed. I edited out what I don't believe should be in there and added what should be.
Here it is:
3 cups of your favorite tomato juice
1/4 cup plus 2 tablespoons fresh lime juice (we go with 2 limes)
1/4 cup fresh lemon juice (that's about 1 regular sized lemon)
1 tablespoon finely chopped fresh horseradish (or 1 tablespoon prepared horseradish)
2 tablespoons finely grated fresh ginger
2 teaspoons minced garlic
2 tablespoon Worcestershire sauce, or to taste
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 or 4 zesty dill sliced pickles for garnish
1/4 cup of strained zesty dill pickle brine
In a blender, combine the tomato juice, lime juice, lemon juice, horseradish, ginger, garlic and pickle brine, blending until smooth. Season the mixture with the Worcestershire sauce, salt and pepper until you are satisfied. Store the mixture in a glass container. Refrigerate the mixture for at least 6 hours and up to 3 days before serving.
To serve:
Throw in a pickle slice or two, fill your glass with ice, add vodka to taste and top with tomato juice mixture. Garnish with more pickle slices.
Pepper Vodka:
2 cups vodka (I like Skyy, but any top shelf will do. No cheap crap!)
4 chili peppers (your favorite variety, but remember not too hot(unless you like it that way :) ). You can use fresh or dried - updated for MFR!)
Combine the vodka and peppers in a glass jar with a lid and cover tightly. Let sit for 12 to 24 hours, strain and discard peppers, and serve. The longer it sits, the hotter it will be!
I swear it's the pickle brine that makes this the best. Until I had this mix I'd just leave the bloody mary's alone. With this mix, I'm glad to enjoy several before I move onto something else.
With the holiday season being here and all, I'm sure to whip up a batch or two. Best enjoyed any damn time of the day.
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I have always wanted to try a bloody Mary but never have had the opportunity. Now that I have a recipe I guess I have no excuse!
Ooooh, sounds good. I'd also add a pinch of celery salt to top it off nicely. A good Bloody Mary is heavenly. Haven't had one in a long while. Perhaps I too will make a batch for the Christmas Holidays - beats eggnog any day of the week! If so, I'll be sure to try this recipe.
So, let me get this straight, you make the Bloody Mix and then add Pepper Vodka? Or is the Pepper Vodka a separate drink? Sounds spicy.
Dill pickle juice is great. I think Linda has a delicious potato salad that uses pickle juice instead of vinegar. One of the better recipes I've tried.
Good work. Keep sharing the love.
Kevin,
With this recipe you are making your own 'hot pepper' vodka. It can add one helluva kick, especially cause my bro likes his stuff *spicy*. I think he used habaneros. He also probably left the damn things in there for a week before we went on vacation. If you are feeling adventurous try a combination of hot and sweet peppers. I'll only leave the peppers in 24 hours. Cause I'm a pussy.
This recipe sounds so good for those "morning after" parties! One question...where do you get the dried peppers? In what section of the grocery store are they? I have only seen the pepper flakes.
My Flock Rocks,
Check the Ethnic section or world aisle. You can use fresh peppers, just sample your infusion every couple of days to see if its achieved the heat you are looking for. Emeril left his peppers in overnight, but you can leave them in as loooong as you like and get a really big kick if that's the way you roll! lol :)
Thanks Jimi! I found the dried chili peppers and have them soaking in vodka as we speak! Can I try it now? Huh? Can I?
I'll let you know how it turns out! Thanks again!
My recipe is similar, except instead of the pickle juice, we use the brine off of green olives.
I've made chipotle pepper vodka for years. A bottle of Stolis and six canned chipotles with a bit of the adobo sauce left on them. Adds a bit of smokiness to the mix.
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