Park 75 Bloody Mary Mix
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Credit: Kevin Hickey, executive chef, Four Seasons Hotel, Atlanta
The National Culinary Review, December 2003
Ingredients
48 ounces tomato juice
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco Sauce
1 teaspoon A-1 Steak Sauce
1 tablespoon prepared horseradish
3 teaspoons sriracha sauce
2 teaspoons balsamic vinegar syrup
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1/2 teaspoon celery salt
Juice of 11/2 limes
Instructions
Method: Thoroughly mix all ingredients together. Blend with your favorite vodka. Serve and enjoy!
Note: sriracha sauce is an Asian hot chile sauce. Balsamic vinegar syrup is prepared by boiling balsamic vinegar over high heat until it reduces to a syrupy consistency.
Yield
6 (8-ounce) cocktails
Tags
Beverage, The National Culinary Review
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