Bloody Mary juice mix

rhines81 · April 24, 2015

So I hear from some old-timers in the area that if you want a good home-made tomato juice for use in bloody marys, it is highly recommended to use about 20% of the weight in paste tomatoes (such as san marzano). In other words if you a mixing a batch calling for 10 lbs of tomatoes, you should use 2 lbs of San Marzano or Roma types and 8 lbs of other nice juicers, like Rutgers or Brandywines.
They say by doing this it keeps the juice consistent and fresh while the alcohol melts the ice into water.
This is what I was told ... wife's tale, fishing story, etc... or not. Has anyone heard anything else related to this?

April 24, 2015	#1
rhines81 Tomatovillian™ Join Date: Mar 2015 Location: Zone 5A, Poconos Posts: 959	Bloody Mary juice mix So I hear from some old-timers in the area that if you want a good home-made tomato juice for use in bloody marys, it is highly recommended to use about 20% of the weight in paste tomatoes (such as san marzano). In other words if you a mixing a batch calling for 10 lbs of tomatoes, you should use 2 lbs of San Marzano or Roma types and 8 lbs of other nice juicers, like Rutgers or Brandywines. They say by doing this it keeps the juice consistent and fresh while the alcohol melts the ice into water. This is what I was told ... wife's tale, fishing story, etc... or not. Has anyone heard anything else related to this?