Name: Beefy Bloody Mary
Prep time: 10 min
Total time: 10 min
Yield: Servings: Makes about 56 ounces of mix, enough for 8 drinks
Cuisine: United States
Ingredients: 1 tablespoon freshly ground black pepper; 1 cup beef stock (homemade is best); 1 large lemon, juice only; Celery; 2 teaspoons celery salt; 1 teaspoon kosher salt; 1 tablespoon hot sauce, or to taste; Olives; 46 ounces tomato juice (from concentrate is fine); 2-3 ounces vodka; 2 tablespoons grated horseradish; Pickle

Preparation info

Servings: Makes about
8
ounces of mix, enough for drinks

Difficulty
Easy
Ready in
10 min

Appears in

Love Your Leftovers

By Nick Evans

Published 2014

About

This is a fun little recipe I first made on a whim one morning when I was in the mood for a brunch cocktail and had some leftover beef stock in my fridge. The stock really ups the savory flavors in the drink. Because of this, you can leave out the Worcestershire sauce that normally goes in Bloody Mary mixes.

Ingredients

Bloody Mary Mix

46 ounces tomato juice (from concentrate is fine)
1 cup beef stock (homemade is best)

Method

For the mix: Whisk together tomato juice and beef stock, then whisk in lemon, horseradish, hot sauce, pepper, celery salt, and kosher salt. Feel free to taste and adjust to your liking. I like mine on the spicy side and typically add an extra tablespoon of hot sauce.
You can pour the mix back into the tomato juice bottle for storage, but it won’t all fit, so you’l