Emeril's Virgin Or Bloody Mary

Photo: Liquor.com

Last winter I bought 4 large (48 ounce) cans of Sacramento Tomato juice with the intention of making tomato soup over the cold months. But the hookah smoker's fire knocked out the gas in our apartment building (for 5 months), so making soup didn't happen.

Now that I'm back home cooking again soup season is over. What to do with all the tomato juice?

Oh I know, make Emeril's Bloody Marys! Spring is brunch season, so what a refreshing way to drink tomato juice which is rich in vitamins A and C.

A Virgin Mary is a Bloody Mary without alcohol, so free free to enjoy the cocktail your way. No need to buy a mix. Perhaps Emeril's makes the best fresh mix in the country. Below is their recipe, which I have reduced to 4 servings.

Emeril's Bloody Mary Mix

Ingredients:

2 cups tomato juice

2 tablespoons lemon juice

2 tablespoons lime juice

2 teaspoons prepared horseradish

2 teaspoons Worcestershire sauce 

1/2 teaspoon of dried garlic powder (or mince fresh garlic)

1/2 teaspoon of hot sauce (Frank's, Louisiana or Tabasco), or to taste

1/2 teaspoon of dried celery powder

salt and fresh ground pepper to taste

Optional (aside for the original recipe): a sprinkle of dill if you have it - it's good too!

Vodka - 1 ounce per glass for a Bloody Mary

Directions:

1) Toss the ingredients one by one into a blender and mix until smooth.

2) Chill for at least 2 hours. Make it the night before to have ready for the next day's brunch and all the spices will marinade to perfection. 

Poor into 4 glasses over ice and add an ounce of vodka to each glass. Enough for 2 people because who are we kidding ... you're going to use a pitcher and pour Bloody Marys into tall glasses, aren't you?

I want to thank Emeril's New Orlean's restaurant for sharing their famous Bloody Mary Mix with the world. None better!

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