Bloody Mary

This is a basic recipe for Bloody Mary. I like to use a 2:1 ratio of Bloody Mary mix to Vodka but, for those who prefer less alcohol, a 3:1 ratio works well. Sonoma Gourmet Bloody Mary Small Batch Mix is my favorite: ingredients are California grown organic tomatoes, carrots, onion, celery, horseradish and lemon juice. It has a nice bit of kick from the horseradish. 

INGREDIENTS (for one serving):

1 cup Sonoma Gourmet or your fav Bloody Mary Mix (ice cold from the refrigerator)

1/4 to 1/2 cup Vodka (e.g., Reyka, Absolut, Ketel One) per your alcohol tolerance

Ice cubes

RIMMING:

Tajin or other spicy seasoning

GARNISHES:

Olives

Pickles (spears or whole gherkins)

Pickled jalapeños

Pickled peppers

Peperoncini

Cherry tomatoes

Celery sticks

Lemon or lime wedges

Bacon

Lump crabmeat (1-2 tbsp)

Crab claws

Cooked shrimp

1. Optional: Moisten the rim a 7" highball or other tall glass with water, lemon juice or a little of the Bloody Mary mix; tilt the moistened top of the glass at a slight angle on a plate of spicy seasoning like Tajin to rim.

2. Fill the glass 1/3 full of ice cubes.

3. For each serving, pour 1 cup of Bloody Mary mix and 1/4 or 1/2 cup of vodka into a cocktail shaker; shake well and pour over the ice in the highball glass. If you don't have a shaker, just pour the Bloody Mary mix and vodka into the glass and stir well with a long spoon.

4. Garnish with whatever toppings your heart desires. Olives, pickles, tomatoes and peppers can be skewered and placed over the glass. Lemon, lime wedges and/or shrimp can be placed along the rim. Lump crabmeat can be scooped on top of the drink.