It’s breakfast, it’s brunch, add a raw egg and it’s a hangover cure, a piece of beef jerky or thick cut crispy bacon and it’s a BLT you can drink…anyway you pour it it’s bloody good. It’s the best Bloody Mary recipe you’re going to find.
This is the second post in my summer grilling recipes series for McCormick’s 2013 Grilling Forecast. Last time I posted that delicious recipe for sweet and smoky grilled salmon using their Tennessee Smokehouse Rub and maple syrup. I realize that using a rub on fish isn’t exactly the typical protein you think of when you think of a grilling rub. But isn’t it fun to do the unexpected sometimes?
This Bloody Mary recipe is another one of those unexpected things too. If you thought steak sauce and a seasoned rub could only be used on a hunk of beef…you’d be wrong. Remember…there’s something about this Mary.
Classic cocktails are great, but sometimes you just need to jazz them up a bit. I won’t say that this Bloody Mary recipe is quite as different as say this Bloody Mary recipe that I did for Valentine’s Day, but isn’t it usually a well seasoned piece of beef or pork that gets added as an accessory to the drink as opposed to the meat seasoning being an actual ingredient in the cocktail?
Whipping up this Bloody Mary recipe follows most of the usual steps and ingredients, but here’s where I went astray. Instead of using the standard Worcestershire sauce (which gives a big boost of umami to the Bloody Mary), I used McCormick’s Montreal Steak Sauce. The steak sauce still gives the cocktail that meaty flavor, but it also adds some acidity (from the vinegar) and just a touch of sweetness that you don’t normally get in a Bloody Mary (it’s not a lot of sweetness…just a bit). While some people favor a glass rimmed with celery salt to be the final dressing on the cocktail cake, I used some of McCormick’s Pub Burger Seasoning (ground up a bit finer than the way it comes in the bottle) to line just a bit of the glass. You don’t want what’s lining the glass to overwhelm the flavors in the glass.
Of course, a lot of the fun of the Bloody Mary is dressing up the cocktail. I know that some people, and places, have a contest to see who can jam the most stuff into the glass (did you see the picture of the bar that uses a cheeseburger as one of its Bloody Mary add-ins). I like to give my guest (ok…and me) something to nibble on while imbibing. I’ve got a nice green onion in the glass and a garden tomato on the side, along with a slice of lemon for those who want more tang. Across the top of the glass I’ve laid a whittled carrot (yes, I whittled a couple of carrots into a point) that wears a spicy pepper ring and a hard boiled quail egg that’s been partially dipped in more of the Pub Burger spices.
So why not shake up your regular ol’ Bloody Mary recipe? Try something new in it. Oh, and if you like smoky flavors, they’ve also got a Smoky Montreal Steak sauce you could use instead.
Disclaimer: I have been paid by McCormick, and sent products, for this post. But the opinions and recipe are my own.
- 1 Cup Vegetable Juice (or tomato juice)
- 2 Ounces Vodka
- 1½ Teaspoons McCormick Montreal Steak Sauce
- Squirt of Lemon Juice
- 3-4 Dashes Hot Sauce
- 2 Tablespoons McCormick Pub Burger Seasoning (ground fine)
- Assorted Garnish
- In a large, ice filled glass, add the vegetable juice, vodka, steak sauce, lemon juice and hot sauce.
- Either pour back and forth between glasses to mix and chill or stir to chill.
- Rub a lemon wedge over part of the glass rim and dip into the pulverized seasoning.
- Drop a few ice cubes into a large glass and pour cocktail over the ice.
- Add garnish as you wish.
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