Did I miss any of your favorites here? Or any you absolutely hate? Get any of the mixes here: amzn.to/3LKTqvk We have a Podcast! Midnight Local RUclips: ruclips.net/user/midnightlocal Midnight Local Audio: bit.ly/MidnightLocal Curiada: bit.ly/getyourbloodymaryvodkahere Twitch: bit.ly/2VsOi3d H2D2: bit.ly/YTH2D2 twitter: bit.ly/H2DTwit instagram: bit.ly/H2dIG Blog: bit.ly/H2DBlog Patreon: bit.ly/H2DPatreon Gear: amzn.to/2LeQCbW Bloody Mary | How to Drink: ruclips.net/video/gVUPtnjXDxM/видео.html Canned Old Fashioned: ruclips.net/video/CLn7QDv6GZI/видео.html Canned Margaritas: ruclips.net/video/3EmDPOfp-_Q/видео.html Which hard seltzer isn't garbage: ruclips.net/video/-Ioa7lFguRE/видео.html
Weirdest Bloody Mary I've had someone subbed the vodka with Islay Scotch, swapped the Tabasco for Valentina Hot Sauce and threw in a dash of Old Bay. You definitely have to sip that one.
My personal favorite is SuckerPunch. They blend the pickles they normally make in the mix, and I know the Bold and Spicy doesn't add sugar to the mix. Mixes with sugar added is what ruins it for me.
The Murphs While I've never had it as a bloody mary personally, when I was working in purchasing the sales rep came by and just made bloody Mary's at the bar for like an hour and everyone gave it rave reviews so we started stocking it.
The only fancy bloody mary I've ever had was made with jalapeno and pickle-infused vodka, and garnished with a skewer of bacon-wrapped scallops. It was FANTASTIC, but that might be a little too much effort.
@@meegstomtom For personal use, that's not a very versatile bottle. If you run a restaurant though, or are having a big brunch or something, it might make sense.
I like how in the old Bloody Mary episode 10,000 years ago, Greg really liked tobasco ("I say 2, I'm doing 5, actually 6: a little something for daddy.") and in this he's changed his mind. It's all certainly to taste and tastes change on a whim but I thought that was funny contrast.
How about a Bloody Mary variations episode? My personal favorite is the Bloody Molly (Irish Whiskey base, plenty of horseradish and hot pickled beans). Bloody Maria (Tequila), Bloody Marianne (Bourbon), Cubanita (Rum) and even the Caesar (Clam Juice) and Michelada (Mexican Beer)
The Canadians would appreciate a Caesar tasting, yes. Also, the apple juice company that he mocked in the ep? Same company that makes the most common Caesar mix, Clamato!
As a Canadian, I must point out for the Americans, a Caesar uses a product called clamato juice, which is a blend of tomato juice and clam juice. No clamato, no Caesar.
I've been waiting years for you folks to do a Caesar. I thought this one was going to be the episode! Clearly what this liquor salt soup is missing is clams. There are a ton of small variations to the drink, mostly based on personal preference (I like mine topped with some beer, muddy, and subbing tequila for the vodka). If you're looking for the original recipe though, the Caesar was invented at, oddly enough, Caesar's Steakhouse in Calgary, Alberta. You can use Mott's clamato or spend some more money on Walter's Ceasar mix. These are so popular in Canada that most bars will have "clam on the gun" - clamato on the bartender's soda gun.
yup. it's honestly insulting to watch americans talk about bloody mary's in 2023 when they're so inferior to the caesar. they act like celery salt is an option or something. and yes the clam juice makes it better in every single way imaginable. canadas got this one. let us have it ffs.
Absolutely, a Caesar is a huge go to for me for a brunch drink, I love it! Going up north this summer and I’ve already planned to pick up enough Clamato (Walters) for the week, not doing a Canadian cottage vacation without Caesars! It has to have a rimmed glass though, the comment about Bloody Mary not having a rimmed glass surprised me, I thought that was a tomato-based drink staple!
It's not hard to make it homemade to your taste, but I've been using the Zing Zang mix for years and I'm always happy with it plus a squeeze of lime and some Old Bay.
Sounds like my kind of Bloody Mary -- as in that's how I used to make 'em before I got into rolling my own homemade, which still has Old Bay because Marylander Bloody Mary.
If you like Bloody Marys you should try what we drink in Canada, The Caesar Cocktail. It is very similar to a Bloody Mary but is made with Motts's Clamato instead of Tomato juice. It has a slightly thinner consistency than a Bloody Mary but has more going on flavor-wise. I personally like mine muddy with Worcestershire sauce and dirty with an added 3/4oz of garlic dill pickle brine. They are delicious!
Absolutely. We have them in New York as well. Probably brought south of the border. I like mine with some horseradish... the video hit the horseradish right when I typed that! 😂😂😂 Cheers!
The Mr & Mrs T's stuff is found on airlines which makes sense to have so much sodium. Your taste buds are numbed at altitude and elevated noise levels which makes you crave salt.
100% agree with you on the horseradish in a bloody mary. That fermenty/hot bite is needed to balance the black pepper right. V8 also has a nice tomato juice if you can't find the Campbells.
That reminded me of a time when, half drunk, I made the wierdest bloody mary I ever tasted. Is substituted sriratcha for tabasco, whiskey for vodka and horse radish for grated radish. It was interesting experience
Wheni was a new bartender, I accidentally grabbed gin instead of vodka. Saw my mistake just after handing off, was about to remake it when they said best Bloody theyrd ever had. Quickly and quietly dropped the gin bottle back into my well and said thank you
I feel like Greg would have a time making Caesars. The clam juice adds a nice briney twist and there’s so much variety in ingredients to mix in. Here’s a short list of things I’ve had mixed into a Caesar: Pickle Juice, Spicy Bean, Anchovies, Capers, Rosemary, garlic, liquid smoke, pickled onion
Salt rim on a bloody mary sounds crazy to me, but some of the best bloody mary I have had rimmed the glass with black pepper or sometimes even a spice mix, and I loved it
It's funny. A few people have mentioned that. And it's something that I've done in the past as I like to play with bloody mary. Every single ingredient can be changed, mixed between kinds, increased, decreased, or whatever. To me, that's the fun of a bloody mary.
I’ve been using Clamato for about 20 years now. I add Worcestershire, horseradish, white pepper, garlic powder, onion powder, dash of A-1 sauce and hot sauce. It’s amazing and I can’t have them any other way now.
Almost always have to dress up the pre-bottled Bloody Mix with: Horseradish & Lime Juice at a minimum, but pickle brine goes a LLLOOONNNGGG way. The "Spooky" brand mixes have a few varieties like Dill & Horseradish that have those flavor-forward already. Also, Tajin rim >>> Salted rim for Bloodies. If you're a "tangy" person, mix in a little A-1 sauce. (A really Pine forward gin makes a great bloody too)
Given Mott's makes the de facto base of a (Bloody) Caesar by producing Clamato, and also make more upscale versions and straight-up mixers and spice blends for rimming (which are all quite serviceable), it's amazing they managed to get a Bloody Mary mix so wrong. The only real difference is the clam juice (and that a caesar is basically always lime not lemon, and that it is basically universally rimmed). And while I also enjoy horseradish in my caesars or bloody marys, I think it's pretty optional. It's definitely not something I would just expect as standard.
Interesting. Never heard of horse radish in a Bloody Mary here in Germany. Usually ours come only with a bit of chili peppers for heat, mainly a dash of Tabasco Sauce. Considering I love horse radish, I'm definitely going to try that.
I would love to see an episode where Greg makes the drinks but Mere tastes them before Greg can give his opinion. I have no problem at all with the current format, but it would be an interesting mix up for an episode.
As many have said, try a Caesar. But, as many others have said, try tequila. Now I want to try a tequila Ceasar. It could be called a Ceasar Metl. (Metl is the Nahuatl word for agave.)
Just watched your Bloody Mary video! That was some amazing looking Worcestershire sauce! I make my Bloody Mary the same way you do, except I usually use V-8 Juice instead of tomato juice, and the only garnish I use is the celery stalk.
Demitri's bloody mary mix is my go-to because you can dial it up or down and use WAY better tomato juice than the premade stuff! I normally use V8 or Clamato
Great episode, Greg! Being from Wisconsin bloody culture is HUGE here.. so it was fun to see your take on the mixes. If you ever revisit, I encourage you to try a “bloody derby” by using bourbon instead of vodka! Very different flavor that I happen to love.
We do our Bloody Caesar with horseradish and it does wonders to the drink. We also like to drop a few olives in there for a little snack at the bottom of the glass.
Thanks for this episode and the comparisons. Living in Wilmington, NC Zing Zang is the go to mix. I definitely rim my glasses with Old Bay or Tajin Classico. However I like it spicy and I’ve been using 21 Seeds Cucumber and Jalapeño tequila for a Bloody Maria. Enjoy your shows!
I thought I heard you mention in one episode that you had some New Brunswick roots. Perhaps you could take a look at making a Caesar cocktail and draw some comparisons between it and the Bloody Mary :)
The going "secret" to a good Bloody Mary around here was A1 Steak sauce; going over a list of ingredients really quick the standouts are Vinegar, Orange, Raisin, and garlic. I think the whole Bloody Mary concept stems from drinking pasta sauce, so balancing your sauce as normal and adding fun flavors (heat, smoke, herbs, spices) will get you where you are going.
When I make a Bloody Mary for Pops, I use V8 Juice or Clamato Juice as my Tomato base.....NO horsey (Pops went thru throat cancer, so I go very light on the heat, a few drops for flavor)...Basco, Worster, S&P, Vodka...no garnish. For mine, I prefer either Clmato or Spicy V8, with Garlic Tobacco, no Horsey, Worster, Vodka, garnish with pickles or olives.
One time I wound up with some Mcclures for extremely cheap, but didn't really drink bloody Marys. I discovered I LOVED adding it to food. I'd poach eggs in it, add it to various soups/ramens, basically as a seasoning to add a bit of a kick. I'm impressed by its versatility.
Hearing how interesting the smokiness is, I wonder if it would be possible to make a good bloody mary adjacent drink out of smoky mezcal. Sort of a Bloody Maria
I usually make Bloody Mary's from scratch but when I'm feeling lazy, I use the 5 Pepper Bloody Mary Mix from Master of Mixes. It works pretty well because its just mostly spicy than anything else.
You made me think "what if I made pasta sauce then used THAT in a bloody mary?" I don't love bloody marys BUT I do love pasta sauce, so maybe that's a match made in drunk heaven.
Thanks for this excellent video ! Angostura used to sell a concentrate called Bloody Mary Maker and it was my fave. Just a few shakes in tomato juice and it was a nearly-perfect balance.
@Ash Rowan Tangy. To be more specific its not like other drinks. It's salty and savory with a tangy theme from the clamato and lime. A poorly made cearsar is heavy and unpleasant but when the mix is just right(easier to do with pickle juice) it should be the perfect drink to have in the back yard in the late afternoon. I find it pairs very well with steak or other barbecued meats. Just like Greg says about the bloody Mary, there are a million ways to dress it up. I would suggest if your canadian to try a ceasar at a few diffrent bars or restraints as the flavor can swing WILDLY.
Great video! My personal favorite mix, Jimmy Luv's, used to be limited to distribution in the upper midwest, but it's gone more national now. Excellent balanced flavor that, while not needing much extra to be fabulous, can be dressed up to suit a wide variety of tastes.
Horseradish is pretty standard for old school. I do like Clamato for a nice change, good heat with Tabasco, and umami from Worcestershire. I think the high salt is because it helps preserve. I agree on the chipotle Tabasco being a nice change.
Agreed on Horseradish. It's gotta have it. Honestly, if I were starting from scratch on my own recipe I'd open with tomato, worcestershire and horseradish and go from there. Feel like that's all mandatory.
Horseradish? Absolutely without question! My father always made Bloodies with Clamato so that’s how everyone in this very large Philly family makes them
Over here in Wisconsin (and Michigan), Zing Zang is pretty standard. I like it with a splash of dill pickle brine, a few dashes of Frank's Redhot, and a little splash of worcestershire. But I also tend to make it in a giant Yeti mug full of ice to dilute the salt taste a bit.
Hey Greg, here's an Idea for a video in the same vein as this COCKTAIL COLA WARS: Make a bunch of cocktails that use cola as an ingredient ( Long Island/ Texas Tea, Cuba Libré, Paralyzer, etc...); but try them out with the big 3 brands of cola (coke, pepsi, and dr pepper) and their main flavored versions (cherry and vanilla) and see if any of them taste better or worst?
In college, my buddies and I were making nachos and drinking and we ran out of mixers. We ended up taking salsa and vodka and making "Chunky Marries". They were actually pretty good. Way better than vodka and sour cream, anyway (AKA a Disappointed Russian).
I'm from Maryland and a Bloody Mary without Chesapeake Bay seasoning feels like it's missing an ingredient. The Bay seasoning has your heat, salt and pepper.
The bar I work at uses Zing-Zang for our BMs, but we also heavily doctor it with additional stuff in the mix. We also top it with olives, green beans, and a slice of lemon and lime. Definitely a Southern regional thing.
I love how many Canadians’ first thought when seeing an episode on Bloody Mary’s is to try and spread the good word of the Caesar, and I can’t say I reacted any differently
@@al5547 hear hear! Also now that my eyes have been opened to using tequila or bourbon it’s very hard to also go back! Add a nice little pickled asparagus to the drink and just yummm!!!
Ok my favorite it Ms T’s or whatever you call it. I use a pint glass fill with ice and 2/3 vodka 1/3 mix 2 limes splash on Wor sauce celery salt sometimes A1. Try Zing Zang margarita mix. I love your channel and love my bloody’s
I’m graduating with my music Ed undergraduates degree on Sunday and me and my roommates and our family’s are having a drink before the ceremony. We’ve been talking about bloody Mary’s all week and I was just about to look up your recipe when I saw this video in my feed. Perfect timing, always love your videos and I’m looking forward to bulk making your recipe soon!
My primary association with Bloody Marys is my undergrad mentor at my graduation brunch, after everyone in my Southern family had decorously ordered coffee or tea, declared in his strident Yiddish accent, "it's a celebration, let's have Bloody Marys!" It was a riot, and that's the first Bloody Mary I ever had. I doused it in hot sauce. I still don't get drinking tomato juice when it could be soup, but it's a very festive cocktail.
Hi Greg and Meredith! I watched your “How to Make a RUclips Show” live the other day and I have been thinking about Greg’s “Can it be Done?” and (I think it was) “How do we Create Stakes?” prompts for creating the show. I think there was another one, but I can’t remember what it was if it even existed. I am one of those people that will watch anything you two upload (including Midnight Local, which I have really enjoyed!), but figured I would share ideas that I couldn’t in the live stream chat because I watched it after it ended. Along the lines of “Can it Be Done?” it seems like the brands with huge IPs like COD and Skyrim have done well in the past. You briefly mentioned you’ve never seen Spongeboob, but one look at the numbers those videos do on Babish’s channel should get you at least willing to check it out! I mean I think there’s a whole episode dedicated to some kind of kelp soda. When it comes to creating stakes, it seems to me that weirdly popular way to do it is via the blindfold. From what I’ve seen, it doesn’t really matter how it is used, as long as you look ridiculous in the first thumbnail that you use it in. Hope you two find financial success in what you’re trying and have fun doing it. I’m here for all of it!
I'm with you, Greg. Horseradish is essential to the Bloody Mary. Sam on Cheers says his secret ingredient is black cardamom. Haven't tried it, yet, but it's in the queue. Also, while maybe it's not longer a Bloody Mary, I strongly prefer Hendrix Gin over vodka in the drink.
Here in Wisconsin, especially in & near Milwaukee, "putting a bunch of stuff on top your Bloody Mary" is VERY MUCH still a thing -- to the point that every time a "new bar" opens the local news features what the place does on top and what kind of beer is served as a chaser
I know the rail cam and the slo-mo exist for a reason, but I've never said it before so i will now- your slo-mo pours really looked great in this one. 👍😤👍
If the smokiness interests you, try adding a few drops of Colgin liquid smoke to your Bloody Mary. It's great in all sorts of sauces and soups, so should work well in a drink like this.
Its funny that Greg mentioned smoked chipotle tabadco because that is what I use. If not that, I steep smoked chipotles in the vodka. I also had a splash of a local dill pickle "moonshine". I use Zing Zang sometimes but I have to cut it with tomato juice because of the salt. The horseradish is an intteresting idea
The best addition to a Bloody Mary is a dark or malty beer. I also usually do a splash of pickle juice. Zig Zang is a decent and affordable pre mix as well.
I too prefer horseradish (from Colorado) I like siracha, and lime over lemon. I do like a piece of bacon if I am fancy. And lawrys season salt. Though these are all things I would add to my preferred mix which is zing zang, and an undisclosed amount of svedka because I like the bite.
V8, the spicy kind if they have it Worcestershire sauce Horseradish Black pepper- lots of it. Squeeze of lime juice Dash of apple cider vinegar Tabasco Tajin or celery salt The best vodka in your budget. Mix at the ratios you like, it definitely takes some dialing in. Garnish with a celery stick, a lemon wedge, and a slice of bacon if you have it. Also, if it's over 60 degrees outside, it's probably not Bloody season. They're best when it's cold out.
Over here in my igloo in Canada. The drink you made, is commonly called a ceasar. ( One extra ingredient is clam juice for some reason. ) And a bloody marry is just tomato juice, and vodka. Maybe some ice. That's it. Ceasar, delish. Bloody marry has a spot on my hit list. Blegh
Bloody Mary is my favorite cocktail, and I've tried a lot of premade mixes, and I always go back to is V8's mix. It just hits the spot. I have it with gin plus a few dashes of my favorite hot sauce of the day and worcestershire. Plenty spicy, not too briny, savory, and easy to make vanish.
There's a restaurant in Nashville (used to be?) that had a GREAT bloody mary that they added in a splash of guinness, and it was SO good. I definitely recommend!
I remember having the Teddy Roosevelt Bloody Mary at the Alamo, and it tasted like drinking a Buffalo wing, one of the coolest alcohol experiences I’ve had.
The Bloody Mary at the Texas Chili Parlour in Autin had an interesting spin, as they used Valentin's Red Chile in lieu of Tobasco (less vinegary); they also rim the glass in their custom seasoned salt.
Celery bitters are a thing, and they really do make Bloody Marys more awesome. I've used Zing Zang professionally; it is salty, but for country club golfers coming off a weekend bender it does the job nicely.
Zing Zang is based in Chicago, I think, and very popular near me in Michigan. Add Clausen dill pickle juice and it's perfect with or without alcohol. The saltiness is WHY I drink any bloody mix.
I do mine with Tequila (which I think is called a Bloody Maria) and if I am in a rush I use Spicy V8 as the base. Add black Pepper. I LOVE horseradish so I am totally gonna add that now, and garnish with a lime wedge.
The way Greg described the salt content of the mixes is exactly why I buy exclusively "so salt added" canned vegetables when I do buy them, which is only black/pinto beans and tomatoes. I find that canned vegetables tend to have way more salt in them inherently than I care for them to have. One of the main principles I lean on when cooking is having a firm grasp of how much salt is in the food I'm making. I don't have a salt related condition but I do find that salt becomes a dominant flavor when it hits the magical tipping point in a dish/drink rather than what salt is useful for, which is to help everything else in it to taste like themselves. Typically I follow the rule when tasting during cooking of "if the flavor is where the cook wants it but it's flat , add salt." Too much salt is hard to deal with culinarily speaking because the only way to desalinate is to add liquid that doesn't have any salt in it (water, etc), and that just throws off ratios. It's not all surprising to hear that the highest sodium content option read as less salty on the tongue because that's what salt naturally does in the right ratios. Does make me wonder how adding a saline solution to a bloody mary would impact the flavor instead of adding pinches of salt directly...
we found McCULRE'S in 2020 at Grocery Outlet for $ 1.99 here in Washington and bought a case. 16 jars later, we still love it and we're hurting for more🤘💙💚🤘
Did I miss any of your favorites here? Or any you absolutely hate?
Get any of the mixes here: amzn.to/3LKTqvk
We have a Podcast!
Midnight Local RUclips: ruclips.net/user/midnightlocal
Midnight Local Audio: bit.ly/MidnightLocal
Curiada: bit.ly/getyourbloodymaryvodkahere
Twitch: bit.ly/2VsOi3d
H2D2: bit.ly/YTH2D2
twitter: bit.ly/H2DTwit
instagram: bit.ly/H2dIG
Blog: bit.ly/H2DBlog
Patreon: bit.ly/H2DPatreon
Gear: amzn.to/2LeQCbW
Bloody Mary | How to Drink: ruclips.net/video/gVUPtnjXDxM/видео.html
Canned Old Fashioned: ruclips.net/video/CLn7QDv6GZI/видео.html
Canned Margaritas: ruclips.net/video/3EmDPOfp-_Q/видео.html
Which hard seltzer isn't garbage: ruclips.net/video/-Ioa7lFguRE/видео.html
motts clamato.
Weirdest Bloody Mary I've had someone subbed the vodka with Islay Scotch, swapped the Tabasco for Valentina Hot Sauce and threw in a dash of Old Bay. You definitely have to sip that one.
My personal favorite is SuckerPunch. They blend the pickles they normally make in the mix, and I know the Bold and Spicy doesn't add sugar to the mix. Mixes with sugar added is what ruins it for me.
The Murphs
While I've never had it as a bloody mary personally, when I was working in purchasing the sales rep came by and just made bloody Mary's at the bar for like an hour and everyone gave it rave reviews so we started stocking it.
@@gavinwilson5682 Yup Upgrading a bloody mary to a Caesar is also my choice.
The only fancy bloody mary I've ever had was made with jalapeno and pickle-infused vodka, and garnished with a skewer of bacon-wrapped scallops. It was FANTASTIC, but that might be a little too much effort.
And no horseradish! I leave horseradish to horses. That jalapeno-pickle bloody mary looks way better!
I always add pickle juice to mine. Not a fan of flavored vodkas cause then it is limited to why I can do with it.
@@meegstomtom For personal use, that's not a very versatile bottle. If you run a restaurant though, or are having a big brunch or something, it might make sense.
@@yudithcaron8053 Horseradish is really good. You're missing out and are just plain wrong.
@@plehis123 I mean it’s an opinion can’t really be wrong but I do agree with you
I like how in the old Bloody Mary episode 10,000 years ago, Greg really liked tobasco ("I say 2, I'm doing 5, actually 6: a little something for daddy.") and in this he's changed his mind. It's all certainly to taste and tastes change on a whim but I thought that was funny contrast.
People’s heat tolerance goes down with age as acid reflux becomes a bigger issue 😅
How about a Bloody Mary variations episode? My personal favorite is the Bloody Molly (Irish Whiskey base, plenty of horseradish and hot pickled beans). Bloody Maria (Tequila), Bloody Marianne (Bourbon), Cubanita (Rum) and even the Caesar (Clam Juice) and Michelada (Mexican Beer)
Michelada❤
Don't forget a red snapper (gin)!
The Canadians would appreciate a Caesar tasting, yes. Also, the apple juice company that he mocked in the ep? Same company that makes the most common Caesar mix, Clamato!
As a Canadian, I must point out for the Americans, a Caesar uses a product called clamato juice, which is a blend of tomato juice and clam juice. No clamato, no Caesar.
Might as well include a Virgin Mary too
I've been waiting years for you folks to do a Caesar. I thought this one was going to be the episode! Clearly what this liquor salt soup is missing is clams. There are a ton of small variations to the drink, mostly based on personal preference (I like mine topped with some beer, muddy, and subbing tequila for the vodka). If you're looking for the original recipe though, the Caesar was invented at, oddly enough, Caesar's Steakhouse in Calgary, Alberta.
You can use Mott's clamato or spend some more money on Walter's Ceasar mix. These are so popular in Canada that most bars will have "clam on the gun" - clamato on the bartender's soda gun.
Clamato Picante >
Seconding Caesar.
Caesar is my go to, I tend to mix in a little pickle juice with mine because I loves that salt.
yup. it's honestly insulting to watch americans talk about bloody mary's in 2023 when they're so inferior to the caesar. they act like celery salt is an option or something. and yes the clam juice makes it better in every single way imaginable. canadas got this one. let us have it ffs.
Absolutely, a Caesar is a huge go to for me for a brunch drink, I love it! Going up north this summer and I’ve already planned to pick up enough Clamato (Walters) for the week, not doing a Canadian cottage vacation without Caesars!
It has to have a rimmed glass though, the comment about Bloody Mary not having a rimmed glass surprised me, I thought that was a tomato-based drink staple!
Finally tried a bloody mary with mezcal instead of vodka. The smokiness really goes with the heat and savoriness of the drink!
It's not hard to make it homemade to your taste, but I've been using the Zing Zang mix for years and I'm always happy with it plus a squeeze of lime and some Old Bay.
Sounds like my kind of Bloody Mary -- as in that's how I used to make 'em before I got into rolling my own homemade, which still has Old Bay because Marylander Bloody Mary.
On a similar note, you should try a ceaser someday. It's like a blody mary but it uses clamato juice instead of tomato.
Personally I like the Sucker Punch premade mix. They’re a pickle company so they add their brine to the mix and it gives it that touch of vinegar.
Second on the Suckerpunch
Hate their pickles but love their bloody Mary mix
Any blood Mary should have vinegar from the olive brine or pickle juice.
If you like Bloody Marys you should try what we drink in Canada, The Caesar Cocktail. It is very similar to a Bloody Mary but is made with Motts's Clamato instead of Tomato juice. It has a slightly thinner consistency than a Bloody Mary but has more going on flavor-wise. I personally like mine muddy with Worcestershire sauce and dirty with an added 3/4oz of garlic dill pickle brine. They are delicious!
Absolutely. We have them in New York as well. Probably brought south of the border.
I like mine with some horseradish... the video hit the horseradish right when I typed that! 😂😂😂
Cheers!
We have them in South Dakota as well.
I was coming to say the same thing (: i really like making a Caesar with tequila
Love a Caesar!
Hardly confined to Canada.
The Mr & Mrs T's stuff is found on airlines which makes sense to have so much sodium. Your taste buds are numbed at altitude and elevated noise levels which makes you crave salt.
source on elevated noise levels making you crave sodium? Not that I’m doubting you I just want another research rabbit hole lol
Got a scientific source?
Should do a follow up episode on the Canadian Ceasar
I second this.
100% agree with you on the horseradish in a bloody mary. That fermenty/hot bite is needed to balance the black pepper right. V8 also has a nice tomato juice if you can't find the Campbells.
I was wondering if anyone was gonna mention V8. I don’t like tomato juice very much but V8 is delicious.
They make Bloody Mary V8 and it never made it into any of my hard drinks...it was just too nice on its own.
Spicey V8 as the base is great. Munch on some almonds while drinking it and it's a good day.
That reminded me of a time when, half drunk, I made the wierdest bloody mary I ever tasted. Is substituted sriratcha for tabasco, whiskey for vodka and horse radish for grated radish. It was interesting experience
honestly i think sriracha could work, i think the pitfall was the radish lol, i would try it tho
No lie it sounds REALLY good. Siracha especially sounds like a good plan
Wheni was a new bartender, I accidentally grabbed gin instead of vodka. Saw my mistake just after handing off, was about to remake it when they said best Bloody theyrd ever had. Quickly and quietly dropped the gin bottle back into my well and said thank you
Please do an episode on bloody mary variations - like classic Canadian cocktail - the caesar?
Every bloody mary needs more clam!
I feel like Greg would have a time making Caesars. The clam juice adds a nice briney twist and there’s so much variety in ingredients to mix in. Here’s a short list of things I’ve had mixed into a Caesar: Pickle Juice, Spicy Bean, Anchovies, Capers, Rosemary, garlic, liquid smoke, pickled onion
and All Dressed!
Salt rim on a bloody mary sounds crazy to me, but some of the best bloody mary I have had rimmed the glass with black pepper or sometimes even a spice mix, and I loved it
Have you ever tried a Caesar? It’s our Canadian version of a Bloody Mary that uses Clamato juice instead of tomato! I love the briney quality of them!
It's funny. A few people have mentioned that. And it's something that I've done in the past as I like to play with bloody mary. Every single ingredient can be changed, mixed between kinds, increased, decreased, or whatever. To me, that's the fun of a bloody mary.
So Good! its basically an umami Bloody Mary.
It's pretty common south of the border too.
I’ve been using Clamato for about 20 years now. I add Worcestershire, horseradish, white pepper, garlic powder, onion powder, dash of A-1 sauce and hot sauce. It’s amazing and I can’t have them any other way now.
I’m drinking this right now but the spicy kind but it’s called a Michelada we drink them in mexico
Almost always have to dress up the pre-bottled Bloody Mix with: Horseradish & Lime Juice at a minimum, but pickle brine goes a LLLOOONNNGGG way. The "Spooky" brand mixes have a few varieties like Dill & Horseradish that have those flavor-forward already. Also, Tajin rim >>> Salted rim for Bloodies. If you're a "tangy" person, mix in a little A-1 sauce. (A really Pine forward gin makes a great bloody too)
If youre spending that much effort,why are you buying premix? Just get tomato juice.
Given Mott's makes the de facto base of a (Bloody) Caesar by producing Clamato, and also make more upscale versions and straight-up mixers and spice blends for rimming (which are all quite serviceable), it's amazing they managed to get a Bloody Mary mix so wrong. The only real difference is the clam juice (and that a caesar is basically always lime not lemon, and that it is basically universally rimmed).
And while I also enjoy horseradish in my caesars or bloody marys, I think it's pretty optional. It's definitely not something I would just expect as standard.
Interesting. Never heard of horse radish in a Bloody Mary here in Germany. Usually ours come only with a bit of chili peppers for heat, mainly a dash of Tabasco Sauce.
Considering I love horse radish, I'm definitely going to try that.
I would love to see an episode where Greg makes the drinks but Mere tastes them before Greg can give his opinion. I have no problem at all with the current format, but it would be an interesting mix up for an episode.
As many have said, try a Caesar.
But, as many others have said, try tequila.
Now I want to try a tequila Ceasar.
It could be called a Ceasar Metl. (Metl is the Nahuatl word for agave.)
Just watched your Bloody Mary video! That was some amazing looking Worcestershire sauce! I make my Bloody Mary the same way you do, except I usually use V-8 Juice instead of tomato juice, and the only garnish I use is the celery stalk.
Demitri's bloody mary mix is my go-to because you can dial it up or down and use WAY better tomato juice than the premade stuff! I normally use V8 or Clamato
Also adding Aecht Schlemkerla Urbock (start with 1/2 an oz) to a Bloody Mary is fantastic
Great episode, Greg! Being from Wisconsin bloody culture is HUGE here.. so it was fun to see your take on the mixes. If you ever revisit, I encourage you to try a “bloody derby” by using bourbon instead of vodka! Very different flavor that I happen to love.
We do our Bloody Caesar with horseradish and it does wonders to the drink. We also like to drop a few olives in there for a little snack at the bottom of the glass.
Greg! You should do Caesars! The Bloody Mary's Canadian cousin!
Love your videos! Is there anyway you could do an in depth bar tour of your bar? I would really appreciate that.
Working in a liquor store watching this as I do my ordering for the week. Aaaaaaaand changing a few things lol
I like a Zing Zang, and horseradish is a must in a homemade Mary. I like using clamato, adding pickle juice, and/or a splash of beer.
I love the McClure's mix, they also do great pickle spears which go well in the finished product.
Ah okay, I thought I recognized the name (never had these drinks but I've had McClure's pickles I think)
i truly adore the warning message about the podcast mention and that it's not a sponsor, i dunno why but something about it is quite funny
Using your recipe, but replacing the Tabasco with the Chipotle flavor of Cholula hot sauce has been my go to BM for a while now.
I've been using the Zing Zang, substituting gin instead of vodka, and adding some cayenne and splash of lime juice. Very nice.
I really don't drink much but lately I've been craving a good Bloody Mary and somehow ended up here 😂🔥🤘 thanks for posting!!
Thanks for this episode and the comparisons. Living in Wilmington, NC Zing Zang is the go to mix. I definitely rim my glasses with Old Bay or Tajin Classico. However I like it spicy and I’ve been using 21 Seeds Cucumber and Jalapeño tequila for a Bloody Maria. Enjoy your shows!
I thought I heard you mention in one episode that you had some New Brunswick roots. Perhaps you could take a look at making a Caesar cocktail and draw some comparisons between it and the Bloody Mary :)
i went back and watched your first bloody mary video and youve really changed your mind on the tobasco
The going "secret" to a good Bloody Mary around here was A1 Steak sauce; going over a list of ingredients really quick the standouts are Vinegar, Orange, Raisin, and garlic.
I think the whole Bloody Mary concept stems from drinking pasta sauce, so balancing your sauce as normal and adding fun flavors (heat, smoke, herbs, spices) will get you where you are going.
When I make a Bloody Mary for Pops, I use V8 Juice or Clamato Juice as my Tomato base.....NO horsey (Pops went thru throat cancer, so I go very light on the heat, a few drops for flavor)...Basco, Worster, S&P, Vodka...no garnish. For mine, I prefer either Clmato or Spicy V8, with Garlic Tobacco, no Horsey, Worster, Vodka, garnish with pickles or olives.
As a Canadian I won't be happy until you subject yourself to--I mean, uh, enjoy a Caesar. Clam juice, celery salt rim and all. ;)
One time I wound up with some Mcclures for extremely cheap, but didn't really drink bloody Marys.
I discovered I LOVED adding it to food. I'd poach eggs in it, add it to various soups/ramens, basically as a seasoning to add a bit of a kick. I'm impressed by its versatility.
Hearing how interesting the smokiness is, I wonder if it would be possible to make a good bloody mary adjacent drink out of smoky mezcal. Sort of a Bloody Maria
I usually make Bloody Mary's from scratch but when I'm feeling lazy, I use the 5 Pepper Bloody Mary Mix from Master of Mixes. It works pretty well because its just mostly spicy than anything else.
now that you mentioned pizza sauce, i kinda wonder what it would be like to use that thick bloody mary mix on a pizza
Would probably make a decent pizza base
You made me think "what if I made pasta sauce then used THAT in a bloody mary?" I don't love bloody marys BUT I do love pasta sauce, so maybe that's a match made in drunk heaven.
Probably not good considering it's meant to be thinned out meaning the flavors are very concentrated
Thanks for this excellent video ! Angostura used to sell a concentrate called Bloody Mary Maker and it was my fave. Just a few shakes in tomato juice and it was a nearly-perfect balance.
I've seen the bloody Mary on here a few times but can you do the Ceaser. I love Ceasars so much(canadian)
Honestly I haven't had a Ceaser yet (also Canadian) any kind of taste notes you can give me on what it tastes like?
@Ash Rowan Tangy. To be more specific its not like other drinks. It's salty and savory with a tangy theme from the clamato and lime. A poorly made cearsar is heavy and unpleasant but when the mix is just right(easier to do with pickle juice) it should be the perfect drink to have in the back yard in the late afternoon. I find it pairs very well with steak or other barbecued meats. Just like Greg says about the bloody Mary, there are a million ways to dress it up. I would suggest if your canadian to try a ceasar at a few diffrent bars or restraints as the flavor can swing WILDLY.
@@jakesekel1356 thanks muchly, I don't go out much for food (being outside of a very small town in Alberta) but I'll have to keep that in mind
Great video! My personal favorite mix, Jimmy Luv's, used to be limited to distribution in the upper midwest, but it's gone more national now. Excellent balanced flavor that, while not needing much extra to be fabulous, can be dressed up to suit a wide variety of tastes.
Horseradish is pretty standard for old school. I do like Clamato for a nice change, good heat with Tabasco, and umami from Worcestershire. I think the high salt is because it helps preserve. I agree on the chipotle Tabasco being a nice change.
"That's like beef fizz salty". Good work on the relatable reference there, Greg.
Agreed on Horseradish. It's gotta have it. Honestly, if I were starting from scratch on my own recipe I'd open with tomato, worcestershire and horseradish and go from there. Feel like that's all mandatory.
Love love love midnight local! Helps scratch the cinephile itch
Horseradish? Absolutely without question! My father always made Bloodies with Clamato so that’s how everyone in this very large Philly family makes them
Over here in Wisconsin (and Michigan), Zing Zang is pretty standard. I like it with a splash of dill pickle brine, a few dashes of Frank's Redhot, and a little splash of worcestershire. But I also tend to make it in a giant Yeti mug full of ice to dilute the salt taste a bit.
exactly right (MI here)
Hey Greg, here's an Idea for a video in the same vein as this
COCKTAIL COLA WARS:
Make a bunch of cocktails that use cola as an ingredient ( Long Island/ Texas Tea, Cuba Libré, Paralyzer, etc...); but try them out with the big 3 brands of cola (coke, pepsi, and dr pepper) and their main flavored versions (cherry and vanilla) and see if any of them taste better or worst?
Dr. Pepper isn't cola, Dr. Pepper is Dr. Pepper. If Dr. Pepper was a cola then they would not need to own RC Cola.
@@alastair852 I assume any dark soda made using kola nut flavoring(s) would constitute as a cola?
@@naturalist10000apparently their was a case on this in the 60s dr pepper doesn't contain kola nut flavours and so is not a cola
In college, my buddies and I were making nachos and drinking and we ran out of mixers. We ended up taking salsa and vodka and making "Chunky Marries". They were actually pretty good. Way better than vodka and sour cream, anyway (AKA a Disappointed Russian).
I'm from Maryland and a Bloody Mary without Chesapeake Bay seasoning feels like it's missing an ingredient. The Bay seasoning has your heat, salt and pepper.
The bar I work at uses Zing-Zang for our BMs, but we also heavily doctor it with additional stuff in the mix. We also top it with olives, green beans, and a slice of lemon and lime. Definitely a Southern regional thing.
Personally prefer a Caesar myself.
Im a Big fan of a good Caesar!
Midnight local! Subbed. With the references you guys fire out it should be rad.
I love how many Canadians’ first thought when seeing an episode on Bloody Mary’s is to try and spread the good word of the Caesar, and I can’t say I reacted any differently
Same. The whole time I was just "...but bro you forgot the clam juice?"
@@al5547 hear hear! Also now that my eyes have been opened to using tequila or bourbon it’s very hard to also go back! Add a nice little pickled asparagus to the drink and just yummm!!!
Ok my favorite it Ms T’s or whatever you call it. I use a pint glass fill with ice and 2/3 vodka 1/3 mix 2 limes splash on Wor sauce celery salt sometimes A1. Try Zing Zang margarita mix. I love your channel and love my bloody’s
Bloody Caesar. Far superior
Agreed, I like bloody Marys but I LOVE Caesars.
This is such a small thing, but I love that Greg invites Meredith to try the drinks.
My go to’s are celery salt and a bit of pickle juice! Garnish it with a pickle spear and a beef stick and you’re right at home in Wisconsin!
Totally agree 👍Also a cheesehead
And a Spotted Cow chaser? I don't much care for Bloody Marys, but my mother does and that's what she always gets with them.
lol, well, celery salt and brine are classic to the drink.
I’m graduating with my music Ed undergraduates degree on Sunday and me and my roommates and our family’s are having a drink before the ceremony. We’ve been talking about bloody Mary’s all week and I was just about to look up your recipe when I saw this video in my feed. Perfect timing, always love your videos and I’m looking forward to bulk making your recipe soon!
BLOOOOOODY MARYYYYY
I dunno if you guys updated your lightning or something, but your set Looks utterly Gorgeous in this episode.
My primary association with Bloody Marys is my undergrad mentor at my graduation brunch, after everyone in my Southern family had decorously ordered coffee or tea, declared in his strident Yiddish accent, "it's a celebration, let's have Bloody Marys!" It was a riot, and that's the first Bloody Mary I ever had. I doused it in hot sauce. I still don't get drinking tomato juice when it could be soup, but it's a very festive cocktail.
You don't make tomato soup with canned tomato juice. Yuck.
How to drink and midnight local - great content!
It's not really intended as a mix, but my favorite lazy bloody mary option is Clamato Picante.
Hi Greg and Meredith!
I watched your “How to Make a RUclips Show” live the other day and I have been thinking about Greg’s “Can it be Done?” and (I think it was) “How do we Create Stakes?” prompts for creating the show. I think there was another one, but I can’t remember what it was if it even existed. I am one of those people that will watch anything you two upload (including Midnight Local, which I have really enjoyed!), but figured I would share ideas that I couldn’t in the live stream chat because I watched it after it ended.
Along the lines of “Can it Be Done?” it seems like the brands with huge IPs like COD and Skyrim have done well in the past. You briefly mentioned you’ve never seen Spongeboob, but one look at the numbers those videos do on Babish’s channel should get you at least willing to check it out! I mean I think there’s a whole episode dedicated to some kind of kelp soda.
When it comes to creating stakes, it seems to me that weirdly popular way to do it is via the blindfold. From what I’ve seen, it doesn’t really matter how it is used, as long as you look ridiculous in the first thumbnail that you use it in.
Hope you two find financial success in what you’re trying and have fun doing it. I’m here for all of it!
The Charleston bold and spicy mix is fantastic.
My go to
I'm with you, Greg. Horseradish is essential to the Bloody Mary. Sam on Cheers says his secret ingredient is black cardamom. Haven't tried it, yet, but it's in the queue. Also, while maybe it's not longer a Bloody Mary, I strongly prefer Hendrix Gin over vodka in the drink.
Gin Bloody aka a Red Snapper is worlds better than Vodka.
Here in Wisconsin, especially in & near Milwaukee, "putting a bunch of stuff on top your Bloody Mary" is VERY MUCH still a thing -- to the point that every time a "new bar" opens the local news features what the place does on top and what kind of beer is served as a chaser
Like what kinda stuff? Tots? Burgs? Jalapenos?
I know the rail cam and the slo-mo exist for a reason, but I've never said it before so i will now- your slo-mo pours really looked great in this one. 👍😤👍
The 5 pepper 🌶 mix is, in my opinion is perfect. A must try ❤. Thanks, I subbed great videos, and u guys work great together ❤️.
If the smokiness interests you, try adding a few drops of Colgin liquid smoke to your Bloody Mary. It's great in all sorts of sauces and soups, so should work well in a drink like this.
Its funny that Greg mentioned smoked chipotle tabadco because that is what I use. If not that, I steep smoked chipotles in the vodka. I also had a splash of a local dill pickle "moonshine". I use Zing Zang sometimes but I have to cut it with tomato juice because of the salt. The horseradish is an intteresting idea
The best addition to a Bloody Mary is a dark or malty beer. I also usually do a splash of pickle juice.
Zig Zang is a decent and affordable pre mix as well.
I too prefer horseradish (from Colorado) I like siracha, and lime over lemon. I do like a piece of bacon if I am fancy. And lawrys season salt. Though these are all things I would add to my preferred mix which is zing zang, and an undisclosed amount of svedka because I like the bite.
Oh my God I love that you know about Troma! You should make some drinks in the theme of Troma characters and movies! Maybe a Gin and Toxie??
V8, the spicy kind if they have it
Worcestershire sauce
Horseradish
Black pepper- lots of it.
Squeeze of lime juice
Dash of apple cider vinegar
Tabasco
Tajin or celery salt
The best vodka in your budget.
Mix at the ratios you like, it definitely takes some dialing in. Garnish with a celery stick, a lemon wedge, and a slice of bacon if you have it.
Also, if it's over 60 degrees outside, it's probably not Bloody season. They're best when it's cold out.
Over here in my igloo in Canada. The drink you made, is commonly called a ceasar. ( One extra ingredient is clam juice for some reason. ) And a bloody marry is just tomato juice, and vodka. Maybe some ice. That's it. Ceasar, delish. Bloody marry has a spot on my hit list. Blegh
We use Zing Zang and Charleston Mix. I prefer mine with Plymouth Gin - and especially with added horseradish!
I like the horseradish idea, I will try that. I like Clamato and lime to make a Caesar. Pickle juice is good too.
I love using pickle vodka in bloody Marys, it just works so well together
Bloody Mary is my favorite cocktail, and I've tried a lot of premade mixes, and I always go back to is V8's mix. It just hits the spot. I have it with gin plus a few dashes of my favorite hot sauce of the day and worcestershire. Plenty spicy, not too briny, savory, and easy to make vanish.
There's a restaurant in Nashville (used to be?) that had a GREAT bloody mary that they added in a splash of guinness, and it was SO good. I definitely recommend!
I use Tajin seasoning along with all the usual stuff,it has lemon,lime and red bell pepper flakes,it gives it a umami punch... about a couple dashes!😋
I remember having the Teddy Roosevelt Bloody Mary at the Alamo, and it tasted like drinking a Buffalo wing, one of the coolest alcohol experiences I’ve had.
The Bloody Mary at the Texas Chili Parlour in Autin had an interesting spin, as they used Valentin's Red Chile in lieu of Tobasco (less vinegary); they also rim the glass in their custom seasoned salt.
Celery bitters are a thing, and they really do make Bloody Marys more awesome. I've used Zing Zang professionally; it is salty, but for country club golfers coming off a weekend bender it does the job nicely.
Zing Zang is based in Chicago, I think, and very popular near me in Michigan. Add Clausen dill pickle juice and it's perfect with or without alcohol. The saltiness is WHY I drink any bloody mix.
I do mine with Tequila (which I think is called a Bloody Maria) and if I am in a rush I use Spicy V8 as the base. Add black Pepper. I LOVE horseradish so I am totally gonna add that now, and garnish with a lime wedge.
The way Greg described the salt content of the mixes is exactly why I buy exclusively "so salt added" canned vegetables when I do buy them, which is only black/pinto beans and tomatoes. I find that canned vegetables tend to have way more salt in them inherently than I care for them to have. One of the main principles I lean on when cooking is having a firm grasp of how much salt is in the food I'm making. I don't have a salt related condition but I do find that salt becomes a dominant flavor when it hits the magical tipping point in a dish/drink rather than what salt is useful for, which is to help everything else in it to taste like themselves. Typically I follow the rule when tasting during cooking of "if the flavor is where the cook wants it but it's flat , add salt." Too much salt is hard to deal with culinarily speaking because the only way to desalinate is to add liquid that doesn't have any salt in it (water, etc), and that just throws off ratios. It's not all surprising to hear that the highest sodium content option read as less salty on the tongue because that's what salt naturally does in the right ratios. Does make me wonder how adding a saline solution to a bloody mary would impact the flavor instead of adding pinches of salt directly...
I love the classy, modern bosanova soundtrack you've got going on here!
we found McCULRE'S in 2020 at Grocery Outlet for $ 1.99 here in Washington and bought a case. 16 jars later, we still love it and we're hurting for more🤘💙💚🤘