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The truth about bloody mary mix

While fresh is always better there are some good pre made mixes on the shelves. The trick is to read the ingredients labels (depending on how large the assortment, it could take a while). Various coloring and preservatives aside they all contain the basics: water, tomato paste, salt, high fructose syrup, citric acid and general spices. What really sets the brands a part are the ingredients added for specific heat like horseradish, jalapeno pepper puree, and Tabasco. Depending on your wallet, (a bottle can set you back anywhere from $4-10) your taste buds and tolerance you can choose from mild to spicy, bold and spicy, hot and scorching hot. But beware that some brands also add Worcestershire, beef bullion, fish, shellfish, wheat, soy and corn so vegetarians and people with food allergies should always make it a point to read the ingredients labels.

 

Another thing to consider is the consistency. Instead of shaking the bottle turn it on its side and tilt it up and down. It should be thick but fluid. If it clings to the sides of the bottle then it has a hearty consistency. If it doesn't, it most likely contains a high amount of water.  Color is also a factor. Red #60 is what gives the product that tomato red color when most likely there's not a whole lot of tomato in it. A good bloody mary mix should be reddish brown and look more like sauce. You should also be able to see flex of herbs and spices.  A good rule of thumb: if it looks like colored water then it probably taste like colored water. 

 

Some of the top brands on the market:

 

And rumor has it that Trader Joe’s has a very tasty Bloody Mary mix but not all stores in the chain carry it so call your local store before making the trip.

 

If you decide to make your own, here are a few recipes to get you started and then alter the recipes to suit your tastes.