Serious Eats - seriouseats.com
North End Grill's Bloody Mary Mix
For a classic Bloody Mary (which North End Grill calls the Bloody "Murray" after their location near Murray Street in New York's Battery Park) add 2 ounces vodka, such as Tito's, to each serving of the tomato base.
Note: San Marzano tomatoes can be found in most supermarkets and high end grocery stores. Look for "D.O.P. San Marzano" on the label.
About This Recipe
| Yield: | Makes about 1 3/4 quarts bloody mary mix |
| Active time: | 10 minutes |
| Total time: | 3 to 4 hours |
| Special equipment: | blender |
| This recipe appears in: | 5 Essential Bloody Mary Recipes from North End Grill, NYC |
Ingredients
- 2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano (see note above)
- 1/2 ounce (about 2 tablespoons) freshly grated horseradish
- 4 ounces (1/2 cup) fresh lemon juice from 4 to 5 lemons
- 3 ounces (6 tablespoons) fresh lime juice from 6 to 8 limes
- 2 1/2 ounces (5 tablespoons) Worcestershire sauce
- 2 heaping tablespoons Dijon mustard
- 3 teaspoons Tabasco-brand hot sauce
- Kosher salt and freshly ground black pepper
Procedures
-
1
Place tomatoes and their juice in a medium saucepan. Bring to a simmer over medium heat, then reduce heat to low. Cover partially with a lid and cook, stirring occasionally, until reduced by about 1/3, about 4 hours. Add horseradish, then transfer to a blender and puree until smooth. Let cool.
-
2
Combine tomato base with lemon juice, lime juice, Worcestershire, Dijon, and hot sauce. Season to taste with salt and lots of black pepper. Refrigerate until ready to use.
