thirsty thursday: homemade bloody mary mix

If mimosas are for Saturday mornings, I’m going to go out on a limb and call Bloody Mary’s the drink for Sunday.

I don’t know about y’all, but I have a special place in my heart for the old fashioned Bloody Mary. Perhaps it’s due, largely in part, to my love of all things veggie-based, but I just cannot get enough of this delicious cocktail.



Granted, there are few places that do ’em right. You’ve got to be careful of those “cocktails in a bottle” concoctions. Rather than brimming with garden-fresh goodness, they’re typically loaded up with sodium and artificial flavors. This doesn’t exactly spell out a tasty treat; we want to taste each piece of vegetable for what it truly is! Chock full of vitamins and minerals, loaded up with antioxidants…it’s safe to say {occasionally, at least in my book} that the Bloody Mary, when prepared properly, is going to do your body and mind good. Heck, even a splash or two of vodka isn’t going to hurt ya!

I’ve been playing around with my juicer quite a bit as of late, and this particular blend I’m sharing today was sent to me by a dear gal pal. When I was first skimming over the ingredients, or perhaps it was at a dinner date not too long ago, I thought that this was the most perfect recipe for a homemade Bloody Mary mix! A simple whirl down the juicer, and seconds later, you have Mason jars brimming with Sunday morning cocktail potential. And if you’re feeling particularly motivated, whip this up the evening before and you’ll have perfectly portioned glasses!

With the Farmer’s Market brimming with fresh produce, this is one drink that won’t set you back either! Simply buy only what you need, and you’ll be all set for a casual and leisurely Sunday morning. And for the record…this is a beverage best enjoyed with copious amounts of porch sitting, a fried egg on toast, and good company. Enjoy!


Homemade Bloody Mary Mix 

serves 2, can easily be multiplied


3 whole tomatoes {I like to use Roma’s, or heirlooms if I have them on hand}

1/3 jalepeño*, seeds removed if less heat is desired

1/4 white onion, with the outer skin removed

2-4 carrots

3 stalks of celery**

1 lemon, peeled

Vodka of choice {to add in once the juice has been prepared. I like to go with 1.5 ounces per Bloody Mary, but you can use however much or little you desire}


Old Bay seasoning, to rim the glass

whole stalks of celery {for stirring}

pickled veggies {I love asparagus stalks}


lemon and lime wedges

To Prepare:

Thoroughly wash and dry all produce going into the drink. Since we’re processing each piece in its whole, we want to make sure all impurities have been removed.

Get the vegetables ready – cut the tomatoes into quarters, peel the onion skin off, remove the rind from the lemon, and discard the seeds of the jalepeno {or leave them in if you like it hot!}.


Assemble your container that the juice will enter once processed. I prefer to use a wide-mouth Mason jar, because that way I can give it all a good shake once complete!

Carefully place all vegetables through the mouth of your juicer, being careful not to splatter. I like to put a sheet of wax paper underneath mine, as it makes clean up a lot easier.

Once all has processed, screw the lid on your jar and give it a good shake! From here, build your perfect Bloody Mary.

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*be very careful when handling the jalepeno! i like to wear plastic gloves, because the heat from the skin itself can irritate yours. If not wearing gloves, be sure to wash hands thoroughly – rubbing them against the sides of your stainless steel sink bowl is a great way to neutralize the heat. 

**save the leafy greens of the celery! not only are they a beautiful garnish, but add a wonderful flavor to soups, salads, etc. 


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