Bottoms Up: Bloody Marias


I’m a big fan of the Small Batch column on Food52. Last summer I worked on this homemade tahini for them. So I reached out again to see if there was anything on their bucket list that I could take on. When I got an email reply that contained the words Bloody Mary Mix, I knew it was meant to be.

Like any good drinker, I’ve been known to been a tad particular about my Bloody Marys. That’s not to say snobby. One of the best I’ve ever had was in a super-sized to-go cup on Bourbon Street. On the other hand, one of the worst Bloody Marys I’ve ever consumed was from an organic restaurant that made their own tomato vodka. It was an incredibly anemic looking Mary. It also left me with a weeks worth of horseradish in my teeth, which is where my kale salad usually likes to live.

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But I knew I could come up with my own version that satisfied the goldilocks in me. Luckily, I had a week of rain on the vineyard to facilitate my cooking projects, as it was just about the only productive thing I could bring myself to do. When you’re cooped up in a house with your parents for a week, rain can also be incredibly conducive to day drinking alone in the name of work. And when your cocktail is 50 percent vegetables, that means you can drink twice as many. Right, mom?

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Stay tuned for my Spicy Basil Bloody Mary Mix write-up on Food52. In the meantime, I’ve come up with a variation for you guys that swaps out cilantro for basil and tequila for vodka. As anyone who’s ever come to one of my parents’ dinner parties knows, my dad likes his tequila. Even if it only takes a thimble full to get him drunk.


The last night of my stay, we had a joint dinner party and for cocktail hour I broke out the spicy tomato juice to make Bloody Marias. You can of course make these with store-bought tomato juice and just add the lime juice, siracha, and a little cilantro for garnish. But if you’re in the mood for a little project, and all the boozy rewards that await you at the end of all your hard work, give this guy (or gal?) a try.




Bloody Marias

Total Time: 1 hour

Serving Size: 4

Bloody Marias

If you don't like cilantro, simply substitute basil.


  • 3 medium celery stalks, roughly chopped
  • 1 large shallot, roughly chopped
  • 1 garlic clove
  • 3 pounds tomatoes (about 10), quartered
  • 1 cup tightly packed cilantro leaves, chopped
  • 1 1/2 teaspoon sea salt
  • Juice of 2 limes
  • 1 ½ teaspoons siracha
  • 1 cup white tequila


  1. In a food processor or blender, pulse the celery, shallot, and garlic, until finely chopped. Alternatively, you can do this by hand.
  2. Add the celery mixture along with the tomatoes, cilantro, and salt to a large, non-reactive saucepan and set it over medium-high heat. Bring to a simmer, then cover, turn the heat to low, and cook until the tomatoes have begun releasing their juices, about 20 minutes.
  3. Crush the tomatoes with a potato masher, fork, or ladle to break them apart. Cook for another 20 minutes, until very soft and soupy.
  4. Strain the mixture through a fine mesh sieve or food mill.
  5. Stir in the lime juice and siracha. Taste for seasoning.
  6. Chill in the refrigerator in an airtight container until ready to use.
  7. To serve, dust the tops of 4 glasses with a little salt. Add 1/4 cup of tequila, followed by 1 cup of the spicy tomato juice, and stir to combine. Garnish with celery sticks, lemon slivers, and plenty of herbs.

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!

Food Network Summer Fest is back! Check out the other great tomato recipes below.

Jeanette’s Healthy Living: Juicy Summer Heirloom Tomato Fruit Salad
Dishing: Homemade Tomato and Herbs Pasta Sauce
Taste With The Eyes: Pomodorini e Mozzarella Ciliegine
The Sensitive Epicure: Tiny Insalata Caprese
Weelicious: Heirloom Tomato Pico de Gallo
Napa Farmhouse 1885: Slow-Roasted Tomatoes with Bruschetta
Red or Green?: Nachos with Fresh Tomatoes, Pinto Beans and Chiles
Domesticate Me: Spaghetti with Cherry Tomato Sauce, Mozzarella and Basil
Blue Apron Blog: Marjoram-Garlic Chicken with Jersey Tomato Panzanella
The Heritage Cook: Caprese Salad and Caprese Pizza
Daily*Dishin: Garden Vegetable Fresh Pasta Sauce
Pinch My Salt: 20 Tomato Recipes
Feed Me Phoebe: Bloody Marias
Dishin & Dishes: Pesto Rosso (Sun-Dried Tomato Pesto)
Devour: Five Fresh Tomato Salsa Recipes
FN Dish: Tomato Recipes Worthy of a Dinner Party


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18 Responses to Bottoms Up: Bloody Marias

  1. It’s not even 9am and you’ve got me wanting these!! Bloody Marys are hands down my favorite drink. Love this twist!!

  2. Pingback: pomodorini e mozzarella ciliegine • Taste With The Eyes • where the image is meant to titillate and inspire the cook

  3. Pingback: Juicy Summer Heirloom Tomato Fruit Salad Recipe - Jeanette's Healthy Living

  4. Divya Shivaraman says:

    one wonderful drink with a change…happy to know you through Summerfest

  5. I am so Goldie Locks when it comes to my Bloodies! I like them to be a little thicker, but not too thick. I like them spicy, but not too spicy. I love the idea of making this from scratch because you aren’t inundated with salt/sodium like you would be from a mix. I can’t wait for your other Bloody recipe!

  6. Wow – never even considered making the mix myself! I bet it’s wonderful! I love my Bloody Mary’s with a splash of pickled jalapeno juice and can hardly have them without it now! Srirachi would be fun too!

  7. Pingback: Summer Fest: 20 Tomato Recipes - Pinch My Salt

  8. Pingback: Tomato Recipes Worthy of a Dinner Party | Cooking Bookmarks

  9. Nicole says:

    I adore cilantro so this version sounds perfect!

  10. Pingback: Fifty ways to drink your basil | Hip Veggies

  11. Pingback: Food52: Small Batch Bloody Mary Mix | Feed Me Phoebe

  12. Pingback: 25 Healthier Seasonal Drinks

  13. Pingback: Pesto Rosso – Sun Dried Tomato Pesto | Dishin & Dishes

  14. Pingback: pomodorini e mozzarella ciliegine - Taste With The Eyes

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