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Recipe Friday: Bloody Good Balsamic Mary

Happy New Years (and national Bloody Mary Day)! As we all take some time to rest and recover from our New Year's Eve celebrations, why not mix up a batch of Chef Kathy Casey's Bloody Good Balsamic Marys. Casey's housemade infused vodka intensifies the Bloody Mary mix flavors for the perfect brunch cocktail. Get creative and don’t hold back with the garnishes to add to the libatious experience.


Bloody Good Balsamic Mary

Yield: 1 cocktail


1½ – 2 ounces Bloody Good Vodka (recipe follows) or your favorite vodka
4 ounces Balsamic Mary Mix (recipe follows)
Garnish ideas: assorted olives, sliced salumi, cheese, fun pickled veggies, rosemary sprigs. Check out these craetive garnish ideas from Land O'Lakes Foodservice.


  1. Fill a large Old Fashioned or tall glass with ice.

  2. Measure in the infused vodka and Mary mix.

  3. Stir.

  4. Garnish with an assortment of tasty garnishes on a pick.

Ingredients for Bloody Good Vodka

Makes 1½ cups, enough for about 8 drinks.

1½ cups vodka
¼ cup chopped sun-dried tomatoes (not packed in oil)
1 small sprig fresh basil
1 small sprig fresh thyme
5 black peppercorns, crushed
1 small dried red chili (if you like it hot)
2 cloves garlic


  1. Combine all ingredients in a 4-cup glass jar.

  2. Cover and let infuse at room temperature for 24 – 36 hours.

  3. Strain the vodka, pressing out as much liquid as possible, and discard the solids. (Or for a super intense vodka don’t strain and keep refrigerated)

  4. Store in a bottle, tightly capped, for up to 6 months.

Ingredients for Balsamic Mary Mix

Makes about 4 cups, enough for about 8 drinks.

1 vine ripe tomato
½ ea red bell pepper, coarse chopped
¼ ea English cucumber, coarse chopped
1 clove garlic
3 cups tomato juice
¼ cup balsamic vinegar
2 Tbsp. fresh lemon juice
2 Tbsp.Worcestershire sauce
1 Tbsp. soy sauce
1 Tbsp. prepared horseradish (or use fresh grated done on a micro plainer)
¼ tsp. freshly ground or coarse black pepper
1 Tbsp. kosher salt
½ tsp. celery seed


  1. Combine all ingredients in a high powered blender such as a Vitamix.
  2. Blend until mixture is almost smooth – but a few particulates are remaining for texture.
  3. Refrigerate for up to 1 week.


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