Johnny West posted this on Facebook.
I'm definitely going to make a bottle of it to keep in the fridge!
Lee
Bloody Mary mix – nate Shuman (posted by Johnny West)
INGREDIENTS
PREPARATION
Combine all ingredients and refrigerate for 24 hours before serving.
To make a Bloody Mary, pour 2 oz. of your favorite vodka into a glass full of ice. Fill remainder with Bloody Mary mix. Add 3 dashes barbecue bitters. Mix. Dip the rim of another glass in lime juice, then into a blend of equal parts salt, celery seed, and Old Bay. Pour the mixed drink into the rimmed glass and garnish.
Recipe from Nate Shuman of Proof & Provision in Atlanta
I'm definitely going to make a bottle of it to keep in the fridge!
Lee
Bloody Mary mix – nate Shuman (posted by Johnny West)
INGREDIENTS
- 1 quart tomato puree (Shuman uses San Marzano)
- 1 cup dill pickle juice
- 1 cup caper juice
- 3 tbsp. prepared horseradish
- 1 1/2 oz. quality soy sauce (Shuman uses Den Chan Shoyu)
- 2 oz. Tabasco pepper sauce
- 2 tsp. celery seed
- 1 tsp. freshly ground black pepper
- 1 tsp. freshly ground white pepper
- 1 1/2 oz. Worcestershire sauce
- 30 dashes Angostura bitters
Combine all ingredients and refrigerate for 24 hours before serving.
To make a Bloody Mary, pour 2 oz. of your favorite vodka into a glass full of ice. Fill remainder with Bloody Mary mix. Add 3 dashes barbecue bitters. Mix. Dip the rim of another glass in lime juice, then into a blend of equal parts salt, celery seed, and Old Bay. Pour the mixed drink into the rimmed glass and garnish.
Recipe from Nate Shuman of Proof & Provision in Atlanta
