How to Make Bloody Mary Popsicles

We ’ll take aBloody Maryany room we can get one . From theclassic versionto its tequila - fueled cousin , theBloody Maria , to a sushi - inspiredMaki Mary . So when we establish out that booze - infused ice pop expertJustin Harterwas freezing the cocktail into popsicles , we had to get the lowdown on how to transform everyone ’s favorite brunch deglutition into an icy , piquant treat .

When create his Bloody Mary dada formula , Harter took brainchild from both Hellenic and not so Greco-Roman formulas he ’d taste over the year . “ Bloody Marys can be very unsubdivided or passing complicated , ” Harter says . “ But at the death of the day , I believe consumers want to experience tomato succus with a punch . To achieve that poke you want superman , spice and all thing nice . ” Harter starts with a stem of San Marzano tomatoes ( “ the tomatoes every Italian swears by , ” he say ) andV8 . Then , he add a splash of Clamato ( tomato succus with clam stock ) . “ cerebrate cocktail sauce on your clams , ” Harter say . “ entrust me , it make . ” The popping get a collision of heat from live sauce — Harter prefers Valentina ( “ even if you tot up too much , it wo n’t stamp out ya , ” he says)—and some savory depth from Worcestershire sauce . And then , of course , there ’s thevodka .

Here , in all of its parky - piquant glory , is Harter ’s recipe for Bloody Mary Popsicles . homework a batch in anticipation of your next sweaty Sunday morning .