Fresh Horseradish Bloody Mary

Ingredients

930 g	tomato juice, chilled
60 g	lemon juice
36 g	finely grated fresh horseradish
30 g	Worcestershire sauce
24 g	fish sauce
9 g	Chinese mustard powder
9 g	Old Bay seasoning
250 g	vodka
	ice

Optional Garnishes

	celery ribs
	pickled green beans
	olives
	cocktail onions
	cornichons
	lemon or lime wedges

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tomato juice,: The test kitchen’s favorite tomato juice is Campbell’s Tomato Juice. Find it in your supermarket, or you can purchase it by clicking here.

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fresh horseradish: The flavor and kick of fresh horseradish are far superior to those of prepared horseradish.

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fish sauce: Fish sauce is a potent source of umami. Don’t worry—it makes the drink taste meaty and savory, not fishy.

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Chinese mustard powder: 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 you can purchase it by clicking here. You can substitute an equal amount of dry mustard powder, but you’ll miss out on some of the head-clearing spice.

3¾ cups tomato juice, chilled

¼ cup lemon juice

¼ cup finely grated fresh horseradish

2 tablespoons Worcestershire sauce

1 tablespoon fish sauce

1 tablespoon Chinese mustard powder

1 tablespoon Old Bay seasoning

½ cup plus 2 tablespoons vodka

ice

Optional Garnishes

celery ribs

pickled green beans

olives

cocktail onions

cornichons

lemon or lime wedges

Hide Annotation

tomato juice,: The test kitchen’s favorite tomato juice is Campbell’s Tomato Juice. Find it in your supermarket, or you can purchase it by clicking here.

Hide Annotation

fresh horseradish: The flavor and kick of fresh horseradish are far superior to those of prepared horseradish.

Hide Annotation

fish sauce: Fish sauce is a potent source of umami. Don’t worry—it makes the drink taste meaty and savory, not fishy.

Hide Annotation

Chinese mustard powder: 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 you can purchase it by clicking here. You can substitute an equal amount of dry mustard powder, but you’ll miss out on some of the head-clearing spice.

Essential Equipment

Instructions

- 930 g tomato juice, chilled
- 60 g lemon juice
- 36 g finely grated fresh horseradish
- 30 g Worcestershire sauce
- 24 g fish sauce
- 9 g Chinese mustard powder
- 9 g Old Bay seasoning
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.
- 250 g vodka
- Ice
For each cocktail: Combine 180 grams (6 fluid ounces) tomato juice mixture, 42 grams (1½ fluid ounces) vodka, and 36 grams ice cubes in cocktail shaker and vigorously shake for 30 seconds. Strain into highball glass over ice. Garnish as desired and serve immediately.

Instructions

- 3¾ cups tomato juice, chilled
- ¼ cup lemon juice
- ¼ cup finely grated fresh horseradish
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fish sauce
- 1 tablespoon Chinese mustard powder
- 1 tablespoon Old Bay seasoning
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.
- ½ cup plus 2 tablespoons vodka
- Ice
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.

Ingredients

Optional Garnishes

Optional Garnishes

Essential Equipment

Instructions

Instructions

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