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Tiki Central Forums Tiki Drinks and Food Recipe: The Ice-less Bloody Mary
Recipe: The Ice-less Bloody Mary
thinkingbartender
Tiki Centralite

Joined: Apr 06, 2006
Posts: 62
From: London, England
Posted: 2009-10-31 7:47 pm   Permalink


Over the years I have had a very shakey relationship with the Bloody Mary, and by that I am not referring to its reputation as a morning after remedy. Too many times I have constructed Bloody Marys for customers while thinking, why are they drinking vodka with tomato juice? Regardless of how many "Ultimate" Bloody Mary recipes I have sampled, I have never quite been impressed by them; The reason for this ambivalence was never apparent until very recently; It was the wateryness of the mixture, and its increasing wateryness as it sat on the bartop which repulsed me. My "masterstroke" was to simply remove the ice, and thus the water, from the equation. Chill/ freeze the vodka, and chill the tomato juice; And then the drink is at the correct dilution from start til finish; Your only concern will be the temperature of the libation; But will it last that long in the glass when the drink is consistently good, rather than degrading into a watery fruit juice?

Whilst re-imagining this drink I wanted to experiment with the mouthfeel and texture of the libation; So along with coarsely ground black pepper, I ended up with finely diced cucumber, which gave pieces of crunchy bite, as well as being refreshing at the same time; Next up I settled on finely diced cocktail gherkins, which gave crunch, saltiness, and sourness.

Another good addition, though not included in the recipe below is finely diced celery stalk, which goes exceedingly well with celery salt.

As the tomato juice is thicker, due to the lack of dilution, which would normally be expected due to the use of ice in the preparation phase of this drink, the pieces are nicely suspended in the mixture; Almost guaranteeing that each sip/ gulp recieves an equal amount of solid material to mull over.


Bloody Mary.

Into an empty rocks glass: Finely dice two slices of cucumber and a cocktail gherkin, then pile it into a rocks glass. Add a heaped tablespoon of Nando's Peri-peri sauce, and 6 dashes of Worchestershire Sauce; And then squeeze the juice of half a fresh lime into the glass, Add salt and pepper to taste; 35ml of chilled/ frozen vodka; Top with chilled Tomato juice, Stir thoroughly with a teaspoon; Serve.
Note: There must be no ice, and no straws for this drink; A teaspoon is allowed.

There are even more refinements that can be made to this recipe, and this is best applied to jugs/ pitchers of the stuff; The tweaks to be recommended are freshly grated horseradish, celery salt, and finely diced celery, Finely Diced Capsicums, Finely Diced Red Onion, Dill, Garlic Salt, Salmon Roe.


Enjoy!

George
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Rum Balls
Grand Member (first year)  

Joined: Oct 04, 2004
Posts: 880
From: Portland, OR
Posted: 2009-11-02 06:45 am   Permalink

I like a good Bloody Mary like anyone who likes "eye openers," however it's not a tiki drink and doesn't belong in this thread.
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thinkingbartender
Tiki Centralite

Joined: Apr 06, 2006
Posts: 62
From: London, England
Posted: 2009-11-02 07:12 am   Permalink

Wikipedia has a Rum Bloody Mary down as a Bloody Pirate; Though this is a new one on me!-)

So other than Rum, and Sea Salt, what else would go into a Tiki Bloody Mary?

Sounds like a challenge to me.

Cheers!

George
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The Gnomon
Grand Member (7 years)  

Joined: May 01, 2007
Posts: 1293
From: MD-DC-VA
Posted: 2009-11-02 07:38 am   Permalink

There should be a Tiki version of a Bloody Mary. At the same time that I think of spicy tomato juice when I hear the name, I do also think of the charater from Bali Hai in South Pacific. Maybe the Tiki version should come with a prawn at the bottom. When you finish the drink, you spear it with your Tiki swizzle stick.

 
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Rum Balls
Grand Member (first year)  

Joined: Oct 04, 2004
Posts: 880
From: Portland, OR
Posted: 2009-11-02 07:53 am   Permalink

Quote:
Maybe the Tiki version should come with a prawn at the bottom. When you finish the drink, you spear it with your Tiki swizzle stick



Now THAT is a great idea!
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arriano
Tiki Socialite

Joined: Jun 13, 2006
Posts: 1286
From: Dog Patch - San Diego
Posted: 2009-11-02 08:23 am   Permalink

For those who don't already know, Tiki Ti serves the Bloody Tiki:

http://www.tiki-ti.com/drinks/a-bloodytiki.html

Although what makes this specifically "tiki" I'm not sure.

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Limbo Lizard
Tiki Socialite

Joined: Aug 24, 2006
Posts: 689
From: Aboard the 'Leaky Tiki', Dallas
Posted: 2009-11-03 10:30 am   Permalink

I always hated the taste Bloody Marys. I liked the hot, spicy tomato juice, and all, but it was ruined by the taste of..., well, alcohol.
Don't get me wrong. I drink whiskey neat, and such. But vodka just tastes like a solvent to me, something to keep in the garage with the other chemicals and degreasers.
Several years ago, on a whim, I made one with 1 oz. gold rum and 1 oz. gold tequila, in place of vodka. I thought it was great! Since then, most Bloody Mary fans that I've served this to, considered it an improvement. Give it a try, sometime..., FWIW.

(Hmmm, just noticed this'll be my 300th post)


 
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palapala
Tiki Socialite

Joined: Nov 15, 2006
Posts: 240
From: Hale'a'Kenmore, Wash
Posted: 2009-11-06 3:30 pm   Permalink

I think this drink sounds like a great brunch ATERNATIVE!
Much less of all that pesky chewing!
Think boozey gaspatcho!


 
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Chip and Andy
Tiki Socialite

Joined: Jul 13, 2004
Posts: 2205
From: Corner table, Molokai Lounge, Mai-Kai.
Posted: 2012-09-28 8:26 pm   Permalink

Yes, I am going to promote a drink that does not contain rum.

In my defense.... This is a kick-ass recipe for a Bloody Mary from a kick-ass local bartender. And I don't particularly care for a Bloody Mary but this one is pretty damn tasty!

Freddy Diaz (http://www.facebook.com/diazfreddy) offers the "SOUTHERN SANGUINE" and it is:

2 parts ABSOLUT Peppar
1 part Maple Bacon Infused ABSOLUT VODKA
3 parts Tomato Puree/Juice
1.5 parts Red Bell Pepper Puree
4 dashes Sriracha Chili Pepper Sauce
.5 part Rhubarb Puree
.5 part Freshly Squeezed Lemon Juice
.5 part Worcestershire Sauce

Garnished with rhubarb and bacon and a bunch more stuff that takes up to awesome! The rest of the instructions are at the link below.

Now, I share this with you for another reason..... Freddy originally submitted this recipe to a contest for Absolut vodka. What he didn't realize was the contest was going to be judged by the public voting style. So...... please vote for Freddy's Southern Sanguine! Pretty Please with Maple Bacon on Top!

http://absolutbloody.com/florida/168

I thank you.

Freddy thanks you.

And it really is a good Bloody Mary! You should try one even if you don't vote for the drink.
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MadDogMike
Grand Member (6 years)  

Joined: Mar 30, 2008
Posts: 7319
From: The Anvil of the Sun
Posted: 2012-09-28 9:22 pm   Permalink

Rhubarb puree? hmmm...

 
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VampiressRN
Grand Member (7 years)  

Joined: Nov 23, 2006
Posts: 5737
From: Sun City Lincoln Hills (NorCal)
Posted: 2012-09-28 9:29 pm   Permalink

Wow...that sounds pretty sophisticated C&A.

I think you are onto something there with the cold ingredients and no ice...although I like a good Bloody Mary and enjoy fancy garnishes...like a meal on a stick in that drink.


 
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thePorpoise
Tiki Socialite

Joined: Jan 23, 2011
Posts: 1233
From: Tampa Bay
Posted: 2012-09-29 07:59 am   Permalink

will have to try that out sometime. i find lime instead of lemon greatly improves a bloody mary. and some celery salt...

 
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twitch
Grand Member (7 years)  

Joined: May 12, 2006
Posts: 425
From: Vacant lot where T. Vic's, Van. was
Posted: 2012-10-06 5:34 pm   Permalink

Sounds like y'all are trying to make what we Canucks always called a Caesar (or Bloody Caesar)!:

1 oz vodka
2 dashes hot sauce (usu. Tabasco-pepper sauce)
dash of horseradish
3 dashes freshly ground salt and pepper
4 dashes Worcestershire sauce
4 oz Mott's Clamato Original Cocktail (or sub)

Garnish:
1 celery stick
1 lime wedge

Moisten rim of glass and apply thick layer of celery salt.

Perfect when served before a meal as it invigorates the appetite!

I can't wait to try the variations above though....


 
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