Recipes: Bloody Mary mix variations

Makes about 6 cups.

Note: The classic and tomatillo bloody marys are the two most popular variations at Burch restaurant in Minneapolis, says executive chef Daniel del Prado. At the restaurant, the juice, ice and 1 1/2 ounces vodka are shaken before being added to a pint glass with a salty rim.

• 1 1/4 quarts (5 c.) tomato juice

• 2 tbsp. plus 2 tsp. Worcestershire sauce

• 6 tbsp. dill pickle juice

• 2 garlic cloves

• 2 tbsp. Tabasco hot sauce

• 1/2 tsp. salt

• 1/2 tsp. dill seeds

• 1/2 tsp. black pepper

• 1 1/2 tsp. freshly grated horseradish

• Celery salt

• Kosher salt

• Fresh lime juice

• Ice cubes

• Vodka (see Note)

Directions

Combine tomato juice, Worcestershire, pickle juice, garlic, Tabasco, 1 teaspoon salt, dill seeds, pepper and horseradish in a blender and process until smooth.

For a salty rim on the glass: Combine 1 part celery salt to 1 part kosher salt, and place on a plate. Pour lime juice on another plate. Dip top of glass first in lime juice and then in the celery salt mixture. Add ice to the glass and carefully pour the bloody mary mix and vodka into the glass. Add a skewer of garnishes to the glass.

Nutrition information per 1½ cups, without alcohol or garnish:

Calories67Fat0 gSodium1,460 mg

Carbohydrates16 gSaturated fat0 gCalcium55 mg

Protein3 gCholesterol0 mgDietary fiber2 g

Diabetic exchanges per serving: 3 vegetable.

Makes about 6 cups.

Note: This is the most popular bloody mary at Burch. When servers walk through the restaurant with this vivid green drink, everyone wants one, says executive chef Daniel del Prado. At the restaurant, the juice, ice and 1 1/2 ounces vodka are shaken before being added to a pint glass with a salty rim.

• 6 tomatillos, husked and washed

• 4 medium green tomatoes (or substitute yellow tomatoes), cored

• 4 garlic cloves

• 2 English cucumbers, peeled

• 1/2 c. roughly chopped fresh cilantro (stems included)

• 1/2 c. roughly chopped Italian parsley (stems included)

• 2 serrano chiles, seeded and deveined

• 2 jalapeños, seeded and deveined

• 1/4 c. Worcestershire sauce

• 1/4 c. fresh lemon juice (1 lemon)

• 1/4 c. dill pickle juice

• 1 tbsp. salt

• Chipotle chile powder

• Kosher salt

• Fresh lime juice

• Ice cubes

• Cucumber-infused vodka

• Condiments of choice

Directions

Combine tomatillos, tomatoes, garlic, cucumbers, cilantro, parsley, chiles, jalapeños, Worcestershire, lemon juice, pickle juice and 1 tablespoon salt in a blender and process until smooth.

For a salty rim on the glass: Combine 1 part chipotle chile powder and 1 part kosher salt, and place on a plate. Pour lime juice on another plate. Dip top of glass first in lime juice and then in the chile-salt mixture. Add ice to the glass and carefully pour the bloody mary mix and vodka into the glass. Add a skewer of garnishes to the glass.

Nutrition information per 1½, without alcohol or garnish:

Calories95Fat1 gSodium2,080 mg

Carbohydrates21 gSaturated fat0 gCalcium84 mg

Protein4 gCholesterol0 mgDietary fiber5 g

Diabetic exchanges per serving: 3 vegetable, ½ other carb.

Serves 3.

Note: Anchovy fillets offer a layer of complexity to this drink. No need for any extra hot sauce. Use Tabasco and not another hot sauce, says Emeril Lagasse, who notes it's the vinegar notes in the Tabasco that the recipe needs. From "Essential Emeril."

• 2 oil-packed anchovy fillets

• 2 1/4 tsp. prepared horseradish

• 2 tbsp. minced celery

• 1 tbsp. chopped celery leaves

• 2 tbsp. plus 2 tsp. Worcestershire sauce

• 2 1/4 tsp. Tabasco sauce (see Note)

• Juice from 1/2 lemon (about 2 tbsp.)

• 1 3/4 c. tomato juice

• 1 1/4 tsp. freshly ground black pepper

• 1/2 tsp. celery salt

• 1/4 tsp. kosher salt

• Ice cubes

• 6 oz. (3/4 c.) vodka

• Pickled green beans, for serving

• 3 celery hearts, for serving

• 3 thin slices lemon, for serving

Directions

Add the anchovies, horseradish, celery and leaves, Worcestershire, Tabasco and lemon juice to a blender with enough tomato juice to cover the blade. Blend on high for 15 seconds. Add the remaining tomato juice and continue to blend 20 seconds longer. Stir in pepper, celery salt and kosher salt. This mix will keep in an airtight container in the refrigerator for up to 2 weeks.

Fill a cocktail shaker with ice; add vodka and bloody mary mix and shake well. Strain over fresh ice in 3 (10-oz.) glasses; serve with a pickled green bean, celery heart and lemon slice.

Nutrition information per serving:

Calories180Fat0 gSodium1,060 mg

Carbohydrates13 gSaturated fat0 gCalcium58 mg

Protein2 gCholesterol1 mgDietary fiber2 g

Makes about 6 cups.

Note: This is one of the offerings at Hell's Kitchen in Minneapolis at its 35-foot bloody mary bar. From "Damn Good Food," by Mitch Omer and Ann Bauer.

• 5 c. tomato juice

• 1/3 c. fresh lemon juice

• 5 tsp. lemon pepper

• 5 tsp. celery salt

• 5 tsp. Sweetened Ginger Purée (see recipe)

• 4 tsp. Worcestershire sauce

• 3 tsp. Tabasco sauce

• 2 tsp. horseradish

Directions

Mix all ingredients together in a large stainless steel, glass or ceramic bowl. Place in a container with a tightfitting lid. Will keep refrigerated for up to 1 week. Stir well before serving.

Nutrition information per 1½ cup, without alcohol or garnish:

Calories88Fat1 gSodium3,210 mg

Carbohydrates22 gSaturated fat0 gCalcium68 mg

Protein3 gCholesterol0 mgDietary fiber2 g

Diabetic exchanges per serving: 3 vegetable, ½ other carb.

Makes about 2 cups.

Note: From "Damn Good Food," by Mitch Omer and Ann Bauer.

• 2 c. grated fresh ginger

• 1 c. sugar

• Juice from 1 lemon

Directions

Place ginger, sugar and lemon juice in a small saucepan over medium heat. Heat until nearly all moisture has evaporated. Remove from heat and let cool to room temperature.

Place in a food processor fitted with a steel chopping blade, and purée until smooth, 3 to 5 seconds.

Put ginger purée in a stainless steel, glass or ceramic container with a tightfitting lid and refrigerate. Will keep for up to 1 month.