This last weekend my buddy Mark came out to visit Dana and I.  Mark was my roommate and co-worker while I was in college.  We bartended together at a college bar for 5 years.  It was a blast.  Mark still bartends and makes a mean bloody mary.  His secret is a spice concentrate that together makes one mean bloody mary.  We made a triple batch for the weekend.  As you can see, in Wisconsin they add everything but the kitchen sink to the bloody mary.  We topped ours with a pickle, celery, dash of celery salt and a beef stick.  Yep, a freaking beef stick.  It was amazing!!

Mark’s Bloody Mary Mix – (makes 20-25  Bloody Mary’s)

  • 1 cup honey
  • 1 1/3 tbs garlic powder
  • 1 tbs onion powder
  • 1 1/3 tbs pepper
  • 2 tbs celery salt
  • 1 tbs cayenne pepper
  • 2 2/3 tbs horseradish
  • 1/2 cup  Worcestershire sauce
  • 2 tbs Tabasco sauce
  • 1 1/3 cup Franks Red Hot

Mix together and keep refrigerated for up to a week.

Immersion Blender

To make a Bloody Mary, add 1-3oz of the mix to a glass and top with tomato juice.  The more mix you add the spicier the Bloody Mary.

Mark's Bloody Mary

We made a ton of these over the weekend and they are great.  Hands down one of the best Bloody Mary’s I have ever had.

The ingredient list looks like a lot, but it is killer.  Plus, it makes a ton of bloodies.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

5 Comments

  1. Yum! I can’t wait to try this. I’ll have to get you some of my Dilly Beans to put in them…they are awesome!

  2. Wow, I would love one of this right now. Thanks for sharing the recipe,cant wait to try it soon.

    • Rex Reply

      Thanks Alisa. It makes a mean bloody mary. Let me know what you think.

  3. Dude bloody Mary mix drink is a killer!! The looks of this drink mentioning that. I can't stop myself from trying it right now. Thanks for the recipe.

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