Bloody Miranda Mix

Bloody Mary mix has a history rooted in the human desire to make vodka socially acceptable before noon. Originally cobbled together in early 20th-century bars as a “restorative,” it combined tomato juice, spice, and optimism in equal measure, functioning less as a cocktail and more as a liquid alibi. Over time, recipes became increasingly complicated, as bartenders realized that the drink could support horseradish, Worcestershire, hot sauce, pepper, celery salt, and eventually an entire appetizer skewer without collapsing under its own identity. Bloody Miranda stands firmly in this tradition, honoring the belief that if you’re going to drink in the morning, it should be done with care, balance, and respect for someone who clearly deserves the best, like my wife, Miranda.

Ingredients

  • 46oz Tomato Juice (canned)

  • 1 cup worcestershire sauce

  • 1/4 cup prepared horseradish

  • 3 tablespoons fresh lime juice

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons sriracha

  • 1 teaspoon salt

  • 1 teaspoon fresh cracked pepper

  • 1/2 teaspoon celery salt

Servings 2 quarts mix

Prep time 5 minutes

Tools

  • cutting board

  • sharp chefs knife

  • citrus juicer (optional)

  • large container

  • wire whisk

Method

Combine all ingredients in a large container and whisk well. Store refrigerated for up to 5 days. Personally I like to let the mix sit for at least 24 hours to “marinate” the flavors.

To make a Bloody Miranda, mix 2oz good vodka with 4oz of tomato mix. Add ice and serve with celery, pickles or really whatever you want to make you feel better about having a cocktail for breakfast. If you fancy, wet the rim of the glass first with lemon juice and press into celery salt spread on a small plate. Then make your cocktail.

Also can be used to make a red beer if you would rather go that route!