Fresh Horseradish Bloody Mary
By Sasha MarxPublished on May 25, 2017
Yield
6 cocktails
Ingredients
Optional Garnishes
celery ribs pickled green beans olives cocktail onions cornichons lemon or lime wedgesBefore You Begin
Fish sauce is a potent source of umami. Don’t worry—it makes the drink taste meaty and savory, not fishy. Chinese mustard powder is made from brown or black mustard seeds that are ground and sieved to remove the seed coats. It is much spicier than the English variety, which uses a blend of brown and more mild yellow mustard seeds. It can be found in Asian markets or online. You can substitute an equal amount of dry mustard powder, but you’ll miss out on some of the head-clearing spice.
A standard cocktail shaker will fit up to 2 servings. Cocktail recipes are classically presented in fluid ounces and measured with a jigger; in this recipe, we also list ingredients in fluid ounces when it comes time to shake the cocktails.
Instructions
- Stir tomato juice, lemon juice, horseradish, Worcestershire, fish sauce, mustard powder, and Old Bay together in large pitcher. If not using immediately, cover and refrigerate for up to 24 hours.
- For each cocktail: Combine ¾ cup (6 fluid ounces) tomato juice mixture, 3 tablespoons (1½ fluid ounces) vodka, and ¼ cup ice cubes in cocktail shaker and vigorously shake for 30 seconds. Strain into highball glass over ice. Garnish as desired and serve immediately.
Yield
6 cocktailsIngredients
Optional Garnishes
Ingredients
Optional Garnishes
Ingredients
Optional Garnishes
Why This Recipe Works
Most Bloody Marys have plenty of capsaicin burn from hot sauce but fall flat when it comes to the sinus-clearing heat we get from horseradish. We remedy that problem here by replacing timid jarred prepared horseradish with the Chuck Norris roundhouse kick of freshly grated horseradish. Horseradish heat dissipates fairly quickly once grated, so the prepared stuff can never compete with fresh. To add another layer of heady heat, We include Chinese mustard powder, as both mustard and horseradish (along with wasabi) get their eye-watering sting from the same compound, allyl isothiocyanate. But this drink isn’t all bite; it’s also an umami bomb with fish sauce, Worcestershire sauce, and Old Bay in the mix. Lemon juice brings everything into balance with some fresh acidity.
Photography by Kevin White
Food Styling by Catrine Kelty
Before You Begin
Fish sauce is a potent source of umami. Don’t worry—it makes the drink taste meaty and savory, not fishy. Chinese mustard powder is made from brown or black mustard seeds that are ground and sieved to remove the seed coats. It is much spicier than the English variety, which uses a blend of brown and more mild yellow mustard seeds. It can be found in Asian markets or online. You can substitute an equal amount of dry mustard powder, but you’ll miss out on some of the head-clearing spice.
A standard cocktail shaker will fit up to 2 servings. Cocktail recipes are classically presented in fluid ounces and measured with a jigger; in this recipe, we also list ingredients in fluid ounces when it comes time to shake the cocktails.
Instructions
- Stir tomato juice, lemon juice, horseradish, Worcestershire, fish sauce, mustard powder, and Old Bay together in large pitcher. If not using immediately, cover and refrigerate for up to 24 hours.
- For each cocktail: Combine ¾ cup (6 fluid ounces) tomato juice mixture, 3 tablespoons (1½ fluid ounces) vodka, and ¼ cup ice cubes in cocktail shaker and vigorously shake for 30 seconds. Strain into highball glass over ice. Garnish as desired and serve immediately.
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