A Smokin' Good BloodyJanuary 31, 2013
In our February/March issue, we shared Atlanta bartender Nate Shuman’s recipe for smoky barbecue bitters. For those of you looking for a drink in which to use those bitters, we refer you to Shuman’s Bloody Mary recipe. Made from a mix that you can prepare ahead of time and store in your refrigerator, this cocktail is a step above your typical morning-after libation.
Photograph by Peter Frank Edwards
Bloody Mary Mix
Makes about 10 cups
1 quart tomato puree (Shuman uses San Marzano)
1 cup dill pickle juice
1 cup caper juice
3 tbsp. prepared horseradish
1.5 oz. quality soy sauce (Shuman uses Den Chan Shoyu)
2 oz. Tabasco pepper sauce
2 tsp. celery seed
1 tsp. freshly ground black pepper
1 tsp. freshly ground white pepper
1.5 oz. Worcestershire sauce
30 dashes Angostura bitters
Combine all ingredients and refrigerate for 24 hours before serving.
To make a Bloody Mary
Pour 2 oz. of your favorite vodka into a glass full of ice. Fill remainder with Bloody Mary mix. Add 3 dashes barbecue bitters. Mix. Dip the rim of another glass in lime juice, then into a blend of equal parts salt, celery seed, and Old Bay. Pour the mixed drink into the rimmed glass and garnish.