While at High Hampton this past weekend, one of the highlights was taking a spicy cocktail making class (led by my friend Molly Fienning, of Red Clay Hot Sauce). I am going to share recipes for each cocktail we made over the course of the next couple weeks but wanted to start with the first one: the perfect Bloody Mary.
This is the best Bloody Mary I’ve ever tasted. Truly just so delightful and just spicy enough (I’m a baby). You can of course use any Bloody Mary mix (if I am doing that, Jack Rudy makes my favorite) to make a Bloody Mary BUT I got my hands on High Hampton’s recipe and it tasted better than any mix I’ve ever used (+really isn’t so hard to make!). So why not step things up and do that!
Also: Molly gave me a code: GRACE30 gets you 30% off sitewide at Red Clay!
Red Clay Bloody Mary Mix
(recipe c/o High Hampton)
- one 28 oz. can peeled tomatoes
- 1.5 oz lime juice
- .5 oz lemon juice
- 1 oz Worcestershire sauce
- 1 oz Red Clay Hot Sauce
- .5 oz cornichon pickle brine
- 1/4 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
Blend the tomatoes in a blender until smooth. Pour them into a secondary container and then add the rest of your ingredients. Mix, taste, adjust and add more hot sauce as needed. This is mildly spicy (which is what I like), so feel free to add more if you want things spicy! Keeps well in the fridge for up to 7 days.
Red Clay Bloody Mary Recipe
- Salt a tall glass with Red Clay Bloody Mary salts. Molly recommends salting just half the glass. The perfect amount of spice, and it also looks very elegant. The best way to salt the class is to run a lime wedge along the rim and then dip in the salts.
- Fill your glass with ice.
- Add 2 oz vodka to 6 oz Bloody Mary mix.
- Garnish with a Castelvetrano olive, lime wedge, and cornichon.