DIY Bloody Mary Bar, starring Zodiac Vodka and Powell & Mahoney Bloody Mary Mix

I enjoy brunch. Good thing for me, because I’m pretty sure if you live in DFW and the “powers that be” find out that you are ANTI-BRUNCH, stealthy ninjas will break into your house while you sleep, extract you from your bedroom, and deposit you somewhere else. Maybe here; I’m not sure, though. In my humble opinion, the best part about the brunch ritual has nothing to do with fancy eggs or $17 french toast. Brunch drinks, my friends. Brunch drinks. More specifically, the ever-versatile Bloody Mary. When I am really honest with myself, without something tasty to sip on, eggs are just breakfast. And sometimes, especially following a particularly “spirited” Saturday night, public appearances before mid-afternoon on Sunday can be … challenging.

That being said, WHAT IF … hear me out here … WHAT IF, I were to forego said outing, and enjoy my own, fancy-pants, custom, (BOTTOMLESS!) Blood Mary bar, in the comfort of my own home? PJs + couch + dog + football +Bloody Mary bar … think about it. It’s perfect. So perfect, it had to happen. Allow me to share with you the beauty of my own, personal DIY Bloody Mary bar – and read on for some ideas on how you can construct one of your own.

I think it goes without saying, a high quality vodka is a must when concocting the perfect Bloody Mary. Let me tell y’all about Zodiac Vodka, a handcrafted, gluten-free American potato vodka, new to the market and hailing from Idaho. I can honestly say that I have not been this excited about a new spirit discovery in a long time. Zodiac is silky smooth with such a clean finish, you can literally sip it. Apparently this is attributed to the fact that Zodiac uses 100% pure water from the Snake River Aquifer, which is then filtered using hand cut Canadian Birch Charcoal. According to Zodiac, this process results in a naturally sweet, pure, gluten free, and distinct tasting vodka. I tend to agree. I used Zodiac Vodka for my Bloody Mary bar, and I suggest you do, too. You will not be disappointed.

Secondly, you are going to need to hook yourself up with an exceptionally tasty Bloody Mary mix. With so many delicious options on the market these days, there really isn’t a need to make one from scratch. Take for instance Powell & Mahoney’s Bloody Mary Mix. This classic “vintage” take on the Bloody Mary (recipe circa 1926!) is deliciously thick and robust. Mildly spicy, it serves as a perfectly delicious base- tasty enough to drink undoctored, but mild enough to be highly doctor-able. Powell & Mahoney’ s Bloody Mary mix was cast in the starring role in my Bloody Mary bar – and I highly recommend you give it a screen test in yours.

Now, let’s get started …

Make sure you have a respectably-sized glass. No one likes a tiny Bloody Mary … or one that’s hard to stir.
First, rim your glass with something delicious. Penzey’s Prime Rib Rub is a great option; use lime juice instead of water to make it stick.
Fill your glass 3/4 full+ with ice.
Fill the glass 1/3 full+ with vodka.
Top with Bloody Mary mix. (Don’t fill it too far or you won’t have room for the rest!)
Let’s talk goodies. This is the fun part. The sky is the delicious limit, and you can get as creative as you want. Here are some suggestions, ranging from the obvious to the outrageous:

FIXIN’S

– celery (duh)

– lemon or lime (duh)

– olives (spicy, garlic-stuffed, blue cheese stuffed, etc.)

– pickles (McClure’s are delicious)

– pickled okra/beets/cauliflower/carrots/green beans

– crispy roasted Brussels sprouts

– cooked bacon

– oysters

– pearl onions

– baby shrimp (or hell … make ’em big.)

– jalapeños

– pepperocinis

– marinated artichokes

– capers

– hard boiled eggs

– cheese squares

– ginger

Seasonings

– cracked pepper

– Old Bay seasoning

– celery salt

– Creole seasoning

– garlic powder

– Lawry’s Seasoned Salt

– Chef Paul Prudhomme’s Blackened Redfish Magic seasoning blend

– smoked paprika

– cayenne pepper

Sauces

– Worcestershire sauce (duh)

– pickle juice

– olive brine

– hot sauce

– Sriracha

– BBQ sauce

– horseradish

– Chipotle Tabasco

– steak sauce

My personal philosophy tends to be something along the lines of: the more stuff I can cram into/on top of that glass, the better. So, don’t be afraid to go nuts. And the good news is, if you aren’t satisfied with your first Bloody Mary attempt, you can mosey on over to (*your very own*) kitchen and make another one.

Bottom line: everything tastes better in PJs. Sorry, not sorry, Uptown.