Name: Berbere-Spiced Bloody Marys
Total time: 2 h 30 min
Ingredients: 1 (24-ounce) jar passata; ½ cup cold water; ½ cup dill pickle juice; ¼ cup prepared horseradish; 2½ tablespoons lime juice (2 limes); 2 tablespoons Worcestershire sauce; 1 tablespoon kosher salt; 1½ teaspoons pepper; 1 teaspoon berbere; 1 tablespoon kosher salt; 1½ teaspoons berbere; Lime wedge; 6 ounces vodka

Why This Recipe Works

An excellent Bloody Mary balances sweet, spicy, and savory elements, keeping you coming back for more. We wanted a simple but delicious mix that hit the mark. Passata, a bottled uncooked tomato puree with clean tomato flavor and a neither too thick nor too thin texture, provided the base. The usual ingredients are Worcestershire for umami (a rich, meaty savoriness); horseradish for that pungent, familiar warmth; pickle juice for its brininess; and fresh lime juice for a little vibrant acidity. Berbere, an Ethiopian and Eritrean spice blend of chiles, fenugreek, coriander, and often garlic and warm spices such as cardamom and cinnamon, supplied a complex sweet and spicy flavor profile that we couldn't get enough of. Berbere-rimmed glasses further emphasized the spice. To serve, we combined the mix with ice and vodka in glasses and added fun garnishes.

Before You Begin

Berbere is a warmly aromatic and highly flavorful Ethiopian and Eritrean spice blend. If you can't find it, you can substitute Old Bay, jerk seasoning, or garam masala, but the flavor profile of your drinks won't be the same. The type of horseradish you choose can greatly impact your cocktail; we suggest using a good-quality refrigerated prepared horseradish such as Woeber's Pure Horseradish. Passata is an uncooked tomato puree usually found near the other tomato products in the grocery store. You can garnish the Bloody Marys with anything you like, such as candied bacon, pickled vegetables, or salami and cheese skewers. (See "Garnish Ideas" for some of our favorite combinations.)

Instructions

for the bloody mary mix

Whisk all ingredients in pitcher until combined. Cover and refrigerate until chilled, at least 2 hours. (Mix can be refrigerated for up to 1 week.)

for the cocktail

Combine salt and berbere on small plate and spread into even layer. Moisten rims of 4 chilled highball glasses with lime wedge. Roll moistened rims in salt mixture to coat. Fill glasses with ice. Add 8 ounces Bloody Mary mix and 1½ ounces vodka to each glass and stir to combine. Garnish with lime wedges and serve.