Virgin Mary -the Non-Alcoholic Bloody Mary Recipe
Virgin Mary drink? Why not? There are times when a full blown bloody Mary just won’t work. Maybe you have a full day ahead of you. Perhaps a long drive awaits. Or maybe you are entertaining tea toddlers or recovering alcoholics. No worries. it’s cool. Maybe you’re not looking for a classic bloody Mary recipe. These times call for a virgin Mary Cocktail Recipe.
Mixing a virgin Mary calls for a slightly different approach than a traditional bloody Mary recipe. This cocktail recipe has to fill in for the lack of booze. A virgin needs to have a little extra zip. Ask my recovering friends or, better yet, try my virgin cocktail recipe for yourself.
I’ll get to the recipe in a moment. First, let’s consider a few tips for mixing the very best virgin.
Virgin Mary Drink Tips:
Keep her cold! There is nothing worse than warm tomato juice. Yuck! Use a shaker full of ice to super chill your virgin Mary. This tastes better, the glass looks better, and by chilling the virgin Mary, you’ll slow the effects of tomato juice breaking down the flavor of the spices.
Add extra citrus! Part of the lip-smacking deliciousness of the traditional bloody Mary comes from the alcohol. An extra dash of citrus, (I like lime), will put that lip-smacking back into the virgin Mary.
Make it fresh! Don’t buy a pre-mix bloody Mary, or mix up your virgin Mary recipe far in advance. The acids in tomato juice will break down the robust flavors of the spices. That’s why the store shelf bottles of bloody Mary mixes are packed full of preservatives. This is another reason to make your own virgin Mary, fresh, and from scratch!
Published: June 2, 2011
This non-alcoholic bloody Mary Recipe is a perfect brunch centerpiece.
Virgin Mary Recipe
- Tomato juice 5oz
- Worcestershire sauce 1 Tbsp
- Fresh lemon juice 1 Tbsp
- Fresh cracked black pepper 1/8 tsp
- Mustard powder 1/8 tsp
- Cayenne pepper powder 1/8 tsp
- Celery salt 1/8 tsp
Fill a pint glass with ice. Add all ingredients. Pour into cocktail shaker. Shake vigorously and pour back into pint glass. Garnish with celery stalk and if you like, serve with a glass of ginger beer.
This recipe is fresh and snappy. The mustard powder gives just a touch of tang to this spicy brunch cocktail. Enjoy!