Bloody Mary from Chef’s Point in Texas
I’ve discovered that people in Wisconsin take their Bloody Marys pretty seriously. In a restaurant or bar, the drink usually comes with a beer chaser. There seems to be a statewide competition to see who can make the elaborate “groceries” to go with their drink. (I’ve been told “groceries” is the term for the excessive garnishes.)
I’m not sure when I discovered how tasty a Virgin Bloody Mary can be. But somewhere along the line I tried it and liked it.
I often make one (or two) for a snack because I feel like it’s an easy way to consume some vegetables in my diet that day. I don’t add vodka unless I have plenty of time to take a nap and I don’t have to drive anywhere anytime soon (which is hardly ever!)
The easy Tromp Queen version: I use a tall pub glass that holds about 2 c. Pour in tomato juice to about 2/3 to 3/4 full. Add 2 T of lemon juice, a few shakes of celery seed powder, a few shakes of Tabasco, a couple shakes of Worcestershire sauce, a blop of A1 sauce, 4/S Penzey seasoned salt, black pepper (or lemon pepper is good, too) and smoked paprika (if you have it). Stir with a couple of celery stalks. Add ice until the glass is full. Add a green olives on a toothpick, dill pickle spear, crispy strips of bacon — let your imagination run wild.
Some recipes add horseradish, lime juice, BBQ sauce, Old Bay Seasoning, even mustard!
Here are a couple more recipes for your enjoyment:
From Heidi Rose: (All Recipes)
I bartend in Green Bay and I build mine in this order: Ice, 5 shakes celery salt, Squeeze of juice from one lemon wedge, 5 shakes Worcestershire, 2 drops steak sauce, 3 drops Tabasco, 2 shakes Old Bay Seasoning, *Vodka, Tomato juice (stir after adding or Worcestershire will pool at bottom), 2 fresh olives, 2 shrimp, 1 beef stick, 1 stick Colby-Jack Cheese, 1 pickle, and 1 fresh lemon wedge – That’s an authentic Wisconsin brunch Bloody!
- 32 ounces tomato juice (or try using Clamato juice, my favorite)
- Juice of 1/2 lemon
- Juice of 1/2 lime
- 3 tablespoons worchestershire sauce
- 1 teaspoon tabasco
- 1 tablespoon horseradish
- 1 teaspoon ground cumin
- 1 teaspoon ground caraway seed
- 1/2 tablespoon dry oregano
- 1/2 tablespoon ground celery seed
- Sea salt and freshly ground black pepper to taste
- Ice
In a large pitcher, whisk all ingredients except the ice and vodka (if using) together to combine. Make the mix a few hours before serving, and chill, allowing the flavors to meld.
Fill glasses about half way with ice. If mixing with vodka, pour 2 ounces into the glass, then fill with 6 to 8 ounces of the bloody Mary mix. Garnish with a celery stick and lime wedge, and serve with a mix of olives, pickled veggies, cheese, tomatoes and salami.
Sobelman’s $50 Bloody Mary (MILWAUKEE made!)
If this last photo intrigues you, check out this blog: https://bloodymarysofmilwaukee.com/ “On a mission to find Milwaukee’s Best Bloody Mary.”
The Tromp Queen COOKS! 