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.
Makes about 1 3/4 quarts bloody mary mix
- 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
Preparation time 10mins
Cooking time 10mins
Adapted from seriouseats.com
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.
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.
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.