Transcript: Bloody Mary - Mix

Cocktails on the Fly
Episode “Bloody Mary Mix”

Alberta Straub: Hi, welcome aboard! Now we are ready for leg three of our journey to Bloody Mary land, or Flighty cooks a meal. So now we are going to make the Bloody Mary mix, this is an essential part. It is not quite as essential as the Bloody Mary vodka because you know what Flighty can have a Bloody Mary without the mix, because she has got the vodka. But still Bloody Mary mix, its kind of part of the meal part you know, we have some vegetables in their. Instead of just using tomato juice she is going to start off with a very veggie mix, spicy, Newsons.
OK but I'm going to add that last, I'm going to put all the other stuff in first, but I'm just saying you can be a little bit of a cheater. Flighty enjoys cheating sometimes; there is a time and place. So we are going to cheat and we're going to start off this way, we are not going to start from scratch. I mean occasionally she is gone out and sort of cooked these tomato things or whatever; I say to go down to the store by some other stuff or some V-8 or whatever.
But we are going to make it taste really good, we are going to make it taste spicy and it's good. No one is going to know, no one is going to know at all. So this is our cheater way of doing it, very tasty, very good. So first of all we are going to throw in some garlic powder, two tablespoons. Okay, there we go garlic powder.
Now we are going to put in one tablespoon of pepper. Be very careful about the pepper, you may taste it at first and think oh it's not hot enough or whatever but if you let your mix sit overnight the pepper continues to build in heat and then by the next day you're like, oh it's too hot. So remember we are going for flavor here we wanted to taste the flavor and the heat is there too. But people if you like it hot you can just add it later when you actually make your Bloody Mary.
So I put in one tablespoon of that. A pinch of cumin, I use the whole seeds. And then I am going to put about, I have a tablespoon here but I just want like about a teaspoon of this salt, kosher salt. Toss that in there. And then a pinch of Galangal, which you may not know what that is. Flighty just discovered it. It is Thai Ginger, it is really fabulous because it is like ginger so it has that peppery heat but it also has got this nice savory feel. It kind of taste like, smells like sagey a little bit it is really interesting, I guess they put it in hot and sour soup, it is really tasty.
And then I chopped up some fresh cilantro, I'm just going to pour all that in there. Fresh cilantro, there we go, OK looking good. And then we are going to do some shakes of this Tapitio sauce here. You can use what ever kind of hot sauce that you like. The reason I chose Tapitio or you can use Louisiana hot sauce, or what ever. It's because it adds a nice texture, it adds some salty heat, with a little vinegary feel. But it does not make things too hot. So I'm just going to toss that in their, OK there we go.
And then we want two ounces of Worcestershire sauce. Now if you are a vegan you can substitute Tamari which works just as well but use a little bit less. Like maybe use 1 ounce of tamari. There we go. Because I do not know if you know this but Flighty investigated it, and it has anchovies in it. So that is why you don’t want to use it.
So I'm going to pour in some pepperoncini juice, just you know pour it in, there we go. And then we want 10 ounces of fresh lime juice. So I have the 10 ounces here we go, I squeezed it already. I painstakingly squeezed, squeeze, squeeze, and now it is sitting here for you. I'm not going to squeeze them while you are watching or maybe I do. Okay, there we go 10 ounces.
And then a very important part, a key part, horseradish, I have 4 ounces here. This is prepared horseradish, but I got organic so supposedly there is no crap in it, it is all good. Yummy, yummy, 4 ounces okay. And then you have got yourself a 1 quart container of the cheater stuff, of the veggie, remember veggie so you can get your fruit in your vegetables in there and then that way you do not have to worry about it for the rest of the day.
OK pour right in there, it is going to be good I'm telling you. It is going to be tasty. OK, get a sealed container so you can shake it up. Okay so shake, shake, shake, shake, alright it is not a big deal you do not need to shake it a lot. Just shake it again before you serve it. But the thing is it is ready to be served right now, it can serve it right now and make yourself a Bloody Mary. But it is really nice if you can let it sit for a few hours before you server it so you can let the flavors develop. And that is important, it is not key, I mean you can drink it right now, but the more it sits the more the flavors develop.
Now I am not talking about a week here people I'm just talking about a few hours, OK? So let the flavors develop, and now we are ready for the fourth stage of our journey, finally. We are going to build some Bloody Mary’s and then we are going to eat. We are going to have all our food groups; it is going to be good. Okay let's go, cheers, landing.
Bloody Mary mix, in a large glass jar add;
1. Two tablespoons garlic powder.
2. One tablespoon ground pepper.
3. Pinch of cumin seeds.
4. One teaspoon kosher salt.
5. Pinch of Galangal (Thai Ginger).
6. Two tablespoons chopped fresh cilantro.
7. Four dashes of hot sauce.
8. 2 ounces of Worcestershire sauce.
9. Dash of pepperoncini juice.
10. 10 ounces fresh lime juice.
11. 4 ounces prepared horseradish.
12. 1 quart tomato or vegetable juice.
13. Shake and store for 2-3 hours before serving.
14. Delicious, and spicy!