Yield: 1 quart mix, enough for 5-6 cocktails

Time: 10 minutes


2 12 oz cans of tomato juice

1 tablespoon white miso

¼ cup *pickled onion brine

3 tablespoons Sriracha

¼ cup Marinade

1 tablespoon prepared horseradish

¼ teaspoon ground black pepper

salt to taste

Mix ¼ cup tomato juice with the miso paste to thin it out.  Add the remaining ingredients, whisk until well combined.  Adjust seasoning to taste with additional salt, Sriracha, and onion brine (you can substitute brine from purchased cocktail onions).  Will keep in the fridge for up to 2 weeks. 

For a cocktail: Pour 2 oz preferred vodka into a 16 oz glass, fill glass with ice and then Bloody Mary-nade mix.  Mix by transferring to second glass and then back to first.  Garnish with a stalk of celery and whatever else you feel completes the meal.



*Marinade Pickled Red Onions    

Yield: 6 cups onions, 2 cups brine 

Time:4 hours

Active time: 20 minutes

1 dry Thai chilies

2 tablespoons Marinade     

1 ⅔ cups red wine vinegar    

6 ½ tablespoons water    

5 teaspoons salt    

13 tablespoons sugar    

8 cups red onion, julienned (about 4 medium)    

Add chili, Marinade, vinegar, water, salt, and sugar to medium stock pot and bring to a boil.  Place onions in a 3 quart container (or 2 1 quart mason jars).  Strain liquid over onions, place a small plate or lid over them and weigh it down.   After 15 minutes, check that all onions are covered.  Cool to room temperature, cover container and refrigerate for up to 1 week.