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Bloody Hail Mary

October 2, 2018Cole Whitney
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appetizerCocktailEasyHors D'oeuvresHot Sauce PowderSuper Agar

All hail the queen of brunch drinks. This remixed recipe is for the discerning cocktail lover who embodies modern stylings with classic sensibilities. Long live the queen!

Ingredients

  • 56g (2 oz) of Vodka
  • 84g (3 oz) of Tomato Juice
  • 15g (1/2 oz) of Clam Juice
  • 15g (1/2 oz) Lemon Juice
  • 7g (1/4 oz) water
  • 2 dashes of Worcestershire Sauce
  • 1 large pinch of Salt
  • 1 large pinch of Black Pepper
  • 1.8g (¾ tsp) Super Agar
  • To taste, Hot Sauce Powder
  • Crispy Bacon
  • Celery
  • Vinegar & Shallot Flavor Pearls (optional)

Equipment

  • Heavy Bottom Pot
  • Whisk
  • Blender
  • Spatula

Timing

Active Time: 20 Minutes

Total Time: 40 Minutes

Yield

30 Hors D’oeuvres

  • Hydrate Agar

    Whisk together tomato juice, clam juice, lemon juice, water, Worcestershire sauce, salt, and pepper.

    Place in a small pot and sprinkle the agar on to the liquid. Whisk in the agar and heat to a boil. Continue whisking until at a full boil. Once the agar boils remove from heat and start to cool.

    *If you do not want to use clam juice you can simply substitute it with more tomato juice.

  • Add Vodka

    Let the liquid cool to 160F before whisking in the vodka.

    This keeps your alcohol content high. Also boiling vodka over an open flame can be very dangerousc

  • Cool

    Place the liquid in a small container and cool completely.

    To rapidly cool the mixture place it in a metal bowl over an ice bath.

  • Cut and Blend

    After the liquid has gelled, cut the solid gel into small cubes with a rubber spatula.

    Place all the cubes into a blender and blend on high until smooth.

    Remove from blender with a flexible rubber spatula and place in a squeeze bottle, pastry bag, or a durable zip-top bag.

  • Presentation

    Cut celery into 2 inch long pieces and fill with fluid gel. If you are using a zip-top bag simply cut one of the bottom corners of the bag and use it as a pastry bag.

    Garnish with a small piece of crispy bacon and a light sprinkle of hot sauce powder before serving.

Summary
recipe image
Recipe Name
Bloody Hail Mary
Author Name
Modernist Pantry
Published On
2018-10-02
Preparation Time
0H20M
Total Time
0H20M
Average Rating
3.51star1star1star1stargray Based on 2 Review(s)

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Comments (9)

RickD

October 1, 2018 7:12 pm

Webpage correction needed: this “Bloody Hail Mary” recipe has the wrong Equipment, Timing, Yield and instructions–they’re from the “Deconstructed Harvey Wallbanger” recipe.

Janie Wang

October 2, 2018 2:50 pm

Fixed thanks for the heads up! 🙂

Irv

October 17, 2018 9:36 am

Where did you hide the Print button?

Janie Wang

October 17, 2018 9:40 am

If you right click on the page with your mouse you should see a print option.

Denise

October 19, 2018 11:48 am

That print method didn’t work for me. Really want to print this, but it’s huge print and impossible to capture with snipping tool

Janie Wang

October 19, 2018 11:52 am

Denise I’m going to shoot you a quick email with the recipe

Kathleen Sawtell

November 19, 2018 10:34 am

How long will this keep refrigerated?

Janie Wang

November 19, 2018 1:21 pm

The bloody mary will last 7 days.

Agar vs the World

July 1, 2019 9:37 am

[…] our Bloody Hail Mary recipe a try! All hail the queen of brunch drinks. This remixed recipe is for the discerning cocktail […]

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