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Okay y’all, I come from a long line of Bloody Mary matriarchs — my Dadi and Bua (aunt) both make stiff, spicy Bloody Mary’s that have become a legendary staple to our Sunday family lunches in Bombay. After some trial and error, this is my perfect Bloody Mary — bright and piquant with tomato flavor, layered with lots of citrus tang, and of course, a hearty dose of Sirārakhong Hāthei chillies for heat and the dreamiest smokiness. Don't forget a dash of Worcestershire sauce and vinegary hot sauce to round things out.
When it comes to tomato juice, I've found that the ones sold in stores are full of additives, so my go-to is making my own tomato juice by blending good-quality canned or jarred whole tomatoes and water. It is best to make the mixer the night before you want to drink it — that gives the spices the chance to really bloom into the juice and allows all the ingredients to become the best versions of themselves!