This is a take on the solution to The Bloody Mary Conundrum that I posted over a decade ago, in response to the logistical challenges of having a Bloody Mary on the menu at a bar. This particular take is detailed more extensively in the All-Day Bloody Mary post, and I encourage you to read it. This is the recipe for the mix used in that drink.
You’ll want a couple of tools for this if you don’t have them already, a digital scale capable of measuring hundredths of a gram and a nut milk bag. I find the scale to be more accurate when measuring small amounts like you see here, but I’m also including volume measurements for those of you that are staunchly opposed to purchasing new kitchen equipment. This one I’m using is cheap and inexpensive, but I get it.
The nut milk bag is great to have, I use mine regularly to make almond milk at home, and we use them in our prep kitchen at the bar every day. They’re cheap and last a long time but if you want to fine-strain the mixture to remove any large particles before straining through a coffee filter (be warned, it’s an overnight process) then be my guest.
All-Day Bloody Mary Mix Print Me
- 150 grams water
- 150 grams fresh lemon juice, strained of pulp
- 150 grams Worcestershire (Lea and Perrins)
- 6 grams (roughly 1 rounded teaspoon) citric acid
- 4 grams (roughly 1 teaspoon) Tabasco
- 2 grams (roughly ½ rounded teaspoon) celery salt
- 2 grams (roughly ½ rounded teaspoon) finely ground black pepper
- 1.5 grams (roughly ¼ rounded teaspoon) MSG
- Combine ingredients in a quart-sized container and mix well.
- Cover with a lid and refrigerate for at least one hour, or for up to two days.
- Strain through a fine mesh strainer (nut milk) bag.
- Makes approximately 1 pint (500 ml), lasts nearly forever.
Recipe printed courtesy of jeffreymorgenthaler.com
