Bloody Mary with Homemade Bloody Mary Mix (per Bloody Mary)
6 oz Homemade Bloody Mary Mix (see above)
1.5 oz vodka (I suggest Tito’s)
Condiments, as desired: olives, pickles, limes, celery, green onions, pearled onions, etc.
Cut tomatoes in large pieces and place in pot with basil, pickle or caper sauce, hot sauce, worcestershire, oregano, salt, and pepper in a soup pot. Bring to medium-low heat and simmer for 10-15 minutes, or until tomatoes cook down and become tender.
When tomatoes take on a soupy texture, blend mixture with immersion blender in a food processor until smooth. Place in refrigerator until chilled before using.
To make Bloody Mary: Combine vodka and Homemade Bloody Mary Mix in a glass with ice; stir to combine. Garnish with desired condiments and serve.
Leftovers & Storage: Homemade Bloody Mary Mix will keep for about a week in the refrigerator. It will taste better after a day or two, so it’s an easy make-ahead mix!
Nutrition: This cocktail mixer recipe is added sugar free and relatively low in sodium compared to premade mixers.