SERVES 12
Our house Bloody Mary is the perfect accompaniment to pristine seafood. Created by Carlos Hidalgo to complement CRU’s flavorful, icy-cold, and perfectly shucked oysters, this drink has a spicy depth of flavor that brightens any brunch.
Yes, our Bloody Mary mix calls for a lot of ingredients, but you’ll make it a day in advance. When your guests arrive, you’ll have very little to do. Enjoy!
FOR THE BLOODY MARY MIX
2 quarts (8 cups) tomato juice
½ cup fresh lemon juice
6 tablespoons Worcestershire sauce
¼ cup wasabi powder
3 tablespoons grated horseradish
3 tablespoons fresh lime juice
2 tablespoons grated fresh ginger
2 tablespoons sugar
2 tablespoons garlic powder
1½ tablespoons celery seeds
1½ tablespoons freshly ground black pepper
1½ tablespoons crushed red pepper flakes
1½ tablespoons kosher salt
1½ tablespoons onion powder
FOR THE SPICY BLOODY MARYS
Ice cubes
24 ounces vodka
12 caper berries
12 pepperoncini
12 lemon wedges
TO MAKE THE BLOODY MARY MIX: Combine all the ingredients in a large pitcher and stir well. Cover and refrigerate overnight (this step allows the flavors to meld and come to life).
TO MAKE THE SPICY BLOODY MARYS: Fill 12 Collins glasses with ice. Into each glass pour 2 ounces vodka and add ¾ cup Bloody Mary mix. Garnish each drink with a caper berry, a pepperoncini, and a lemon wedge. Serve.