We’ll take a Bloody Mary any way we can get one. From the classic version to its tequila-fueled cousin, the Bloody Maria, to a sushi-inspired Maki Mary. So when we found out that booze-infused ice pop expert Justin Harter was freezing the cocktail into popsicles, we had to get the lowdown on how to transform everyone’s favorite brunch drink into an icy, savory treat.
When creating his Bloody Mary pop recipe, Harter took inspiration from both classic and not so classic formulas he’d tasted over the years. “Bloody Marys can be very simple or extremely complicated,” Harter says. “But at the end of the day, I think consumers want to experience tomato juice with a punch. To achieve that punch you need acid, spice and all things nice.” Harter starts with a base of San Marzano tomatoes (“the tomatoes every Italian swears by,” he says) and V8. Then, he adds a splash of Clamato (tomato juice with clam broth). “Think cocktail sauce on your clams,” Harter says. “Trust me, it works.” The pops get a hit of heat from hot sauce—Harter prefers Valentina (“even if you add too much, it won't kill ya,” he says)—and some savory depth from Worcestershire sauce. And then, of course, there’s the vodka.
Here, in all of its chilly-salty glory, is Harter’s recipe for Bloody Mary Popsicles. Prep a batch in anticipation of your next sweaty Sunday morning.