The Gourmet Collection Bloody Mary For All Blend
A blend for everything
This seasoning from The Gourmet Collection takes the flavors of the popular cocktail and turns it into a versatile blend of spices, perfect for so much more than drinks.
TASTING NOTES FROM THE CURATOR
Flavorful and powerful—just like the cocktail, The Gourmet Collection Bloody Mary For All Blend is a seamless balance of sweet, salty and peppery. With the inclusion of spices like mustard powder, lime powder, and chili, this blend gives anything you use it in the kick you didn’t know you were looking for.
PREPARATION AND PAIRINGS
When The Gourmet Collection says it’s a blend “for all,” they mean it. Use this seasoning in everything from cocktails to cooking. Mix it into your dips and soups. Use it as a rub for chicken, fish, and meat. Its flavor is adaptable to any dish, never overpowering, but only enhancing its taste. Why not try making yourself a Bloody Mary Burger?
- Mix The Gourmet Collection Bloody Mary For All Blend with Worcestershire sauce, eggs, and Panko bread crumbs. Add in ground meat, and massage the marinade in thoroughly. Place in the refrigerator for 15 minutes.
- Make a ketchup by combining olive oil, minced garlic, The Gourmet Collection Bloody Mary For All Blend, apple cider vinegar, light brown sugar, tomato paste, and hot sauce. Refrigerate until ready to use.
- Take your marinated meat, and form your burger patties. Lightly brush each side with oil, and place on a grill on high heat.
- Grill until your desired doneness. Add cheese on top of your burger while it’s cooling.
- Toast your burger buns on the grill lightly.
- Place a burger on one bun, spread some Bloody Mary Ketchup. You may top with mayonnaise, lettuce, sliced tomato, or onions, if preferred.
- Serve and enjoy!
RED AS BLOODThe popular cocktail’s origins are uncertain. Many claims have been made, but only a few seem to have any weight. One origin gives it to a bartender named Pete Petiot, who worked in Harry’s New York Bar in Paris, France in the 1920’s. He started experimenting with vodka cocktails around the same time that “tomato juice cocktail” hit French grocery shelves. He added a few extra flavorings, like black pepper, lemon, and Worcestershire sauce, and voila! The “first” Bloody Mary. Even its name is contested. A popular belief is that it was named after Queen Mary Tudor, who was nicknamed Bloody Mary, for her blood-stained reign as Queen of England. Another said it was named by comedian George Jessel, after a friend of his by the name of Mary Geraghty.
Keep your spices tightly covered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6-month shelf life. Pro tip: red spices such as paprika and red pepper can be stored in the refrigerator to hold their color and keep their flavor longer.