How To Make a Great Bloody Mary

The tomato base for Bloody Marys only gets better with time; we suggest refrigerating for at least an hour, but an overnight chill is best. This is one of the secrets of restaurant Bloody Marys: big batches are mixed up regularly and left to marinate before adding the vodka and garnishing and serving. Some folks prefer to add the vodka for the Bloody Marys right into the pitcher, but I suggest making the base and then adding the vodka to each individual glass. This allows your brunch buddies to customize their tipple and keeps the vodka and tomato mixture from separating.

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