Chef notes

This recipe was created out of necessity when I was out of bloody mary mix upstate at my farm. Using leftover tomato juice from draining a can of plum tomatoes, I settled upon the perfect homemade mix with a few add-ins that come together quickly in a blender.

Technique tip: If not using the mix right away, transfer to a glass jar and refrigerate for up to 1 week. Adjust the seasonings again before shaking the mix with spirits to make cocktails.

Swap option: Try using gin instead of vodka to make a drink called the Red Snapper. You can serve with ratios that you prefer, with or without ice, but I like mine shaken over ice and served up. You can add ice to the glass if you like, but it will dilute the mix a bit more.