Beefed Up Bloody Mary

Beefed Up Bloody Mary

The Bloody Mary has been pigeonholed as a staple in the recent and ever building fad known as brunch. Don’t get me wrong. I like the idea of brunch, but in the past few years I’ve noticed every restaurant chain out there offers a brunch menu on the weekends. Brunch draws in the crowds. In some cases the chain’s brunch menu is the same as their weekday lunch menu.

 

 

 

 

 

 

 

Beefed Up Bloody Mary
What I am saying is, what was once a specialty of locally owned restaurants has become exploited by corporate America. I continually receive emails from an Italian chain. It seems that they have regurgitated their same  weekday lunch menu, but added a selection of mimosas and slapped the name “brunch” on it. Brunch should be left to local restaurants and chefs that invented the concept. After all, they perfected the menus that people flock to every weekend.

 

 

 

 

Candied BaconI finally found the perfect mix. I use sriracha sauce for a smoky heat. I love the addition of the Greek spice blend, which can be found in the spice aisle of any grocery store.
Beef broth, I believe was the missing ingredient. It might sound like an odd addition, but the both lends a hearty and rich flavor that can not be topped.

Beefed Up Bloody Mary

I hope you try my Beefed-Up Bloody Mary. You should make it on a Wednesday night because Bloody Mary’s aren’t just for brunch anymore.

Beefed Up Bloody MaryAs always, leave a comment below. If you blend up this spicy concoction, snap a pic and post it on Instagram with #dougbakes.

Beefed Up Bloody Mary

Our Beefed Up Bloody Mary is a modern take on the classic Cocktail. In the recipe the spice comes from Sriracha. Sriracha adds heat add a wonderful smokiness. The addition of beef broth creates a hearty flavor that the classic bloody Mary has been begging for. 

Course Cocktail
Cuisine American
Keyword Bloody mary, Beefed up bloody mary, bloody bull, dougbakes.com
Author Doug Bakes Staff

Ingredients

  • 2 ounces vodka
  • 4 ounces tomato juice
  • 4 ounces beef broth
  • 1/2 teaspoon good horseradish
  • 2 dashes Worcestershire sauce
  • 3 dashes Sriracha sauce
  • pinch ground pepper
  • 1/4 ounce lemon juice
  • pinch Greek Seasoning
  • pinch celery salt
  • 1 Lemon, cut in wedges

Instructions

  1. Combine vodka, tomato juice, beef broth, horseradish, Worcestershire sauce, Sriracha Sauce, pepper, Greek spices, lemon juice, and celery salt in a bar shaker with ice, and roll to blend, do not shake. 
  2. Strain over ice into a glass. Garnish with a wedge each of lemon. Garnish with your choice of items, and the sky is the limit!

Ideas For Garnish: Skewer any combination of: Meatballs, fresh mozzarella, celery, and shrimp

 



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