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Cocktails

North End Grill's Bloody Mary Mix

North End Grill's Bloody Mary Mix

[Photograph: Alice Gao]

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.

North End Grill's Bloody Mary Mix

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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. 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. 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.

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