Liquid Assets: Loaded Bloody Mary from Scratch Kitchen & Taproom

Jeffery Kaune, Managing Partner at Scratch Kitchen & Taproom, says the restaurant’s scratch-made bloody mary mix makes this cocktail a favorite with patrons. He agreed to share the recipe, which the staff makes in large quantities to keep up with demand.

To create the classic cocktail, just add vodka and ice to the chilled bloody mary mix. But if you’re yearning for over-the-top garnishes, you’ll have to improvise at home or show up at the Apex restaurant.

Scratch-made Bloody Mary Mix
From Jeffery Kaune, Scratch Kitchen & Taproom
Makes enough for 10-12 cocktails

1 48-ounce can tomato juice
1 cup soy sauce
1 cup Worchestershire sauce
¾ cup red wine vinegar
¼ cup white pepper
2 tablespoons celery seed
2 teaspoons garlic powder
2 teaspoons onion powder
1/3 cup prepared horseradish
¼ cup fresh lemon juice
¼ cup fresh lime juice
A small splash of fish sauce

In a heavy-duty blender, working in batches, mix all ingredients thoroughly to fully incorporate spices. Set aside in the refrigerator to chill for at least one hour and up to 1 week. Kaune says it tastes best after 48 hours in the fridge.

Classic Bloody Mary Cocktail

Lime wedge
Coarse salt
3 tablespoons (1½ ounces or 1 jigger) vodka
¾ cup (6 ounces) chilled bloody mary mix
Garnishes of your choice

Rub the juicy side of the lime wedge along the lip of a pint glass. Roll the outer edge of the glass in coarse salt until fully coated, then fill the glass with ice. Set aside.

Add vodka and bloody mary mix to a cocktail shaker along with ice, and shake gently. Strain into prepared glass over ice.

Add garnishes of your choice. The classic presentation is with a celery stick and green olives. Scratch tops their bloody marys with candied bacon, fried green tomatoes, tempura shrimp, smoked cheddar cheese and pickled veggies.

Scratch Kitchen & Taproom
225 N Salem St., #127, Apex
(919) 372-5370

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