Typical Bloody Marys include all sorts of crazy ingredients. But who has Worcestershire sauce just lying around? When pro chef Jamie Bissonnette taught us how to make a Bloody Mary with everyday ingredients, we had to share the wealth. This version is super simple and tastes just as good as one you’d get at a restaurant. Never be sober at brunch again.
This is episode 3 of our newest video series in collaboration with Food & Wine called, “The College Try.” We challenge our favorite, most adventurous chefs to create awesome food with typical college cooking equipment and ingredients. The results are pretty epic, so you should definitely start making the most of that dorm room life. Game on. (Check out Episode 1 to learn how to make mezcal worm salt.)
Ketchup & Salsa Bloody Mary
- Prep Time:5 minutes
- Cook Time:0 minutes
- Total Time:5 minutes
- 2 tablespoon salsa
- 1 tablespoon ketchup
- 1/4 cup water
- 1 1/2 oz vodka or tequila
- 1/4 packet shrimp ramen seasoning
- 1 package raw ramen noodles (for garnish)
Pour salsa into a tall glass.
Dilute the mixture with water.
Add vodka or tequila. Pick your poison.
#SpoonTip: A Bloody Mary made with tequila is technically called a “Bloody Maria.”
Sprinkle in some shrimp ramen seasoning to add an extra kick. It’s not as gross as it sounds.
Rim a new glass with the remaining ramen seasoning.
#SpoonTip: Wet the rim of the glass so the seasoning will stick.
Drop some ice into the new glass.
Stir and pour the drink into the rimmed glass.
Cut off a chunk of raw ramen and put it on the side of the glass as a garnish.
Drink immediately and impress all your friends.