Journal

Best Tomato Juice for Bloody Mary

Ask ten bartenders which tomato juice makes the best Bloody Mary and most will land on the same answer: Sacramento. It has the body, the clean flavor, and none of the salt bomb that ruins your seas...

Tajín: What It Is and How to Use the Chili-Lime Seasoning

Tajin is a Mexican chili lime seasoning made of three core things: chili, lime, and salt. It is the reddish powder you see dusted over mango from a street cart and crusted around the rim of a miche...

Tamarind

Tamarind is a sweet and sour fruit that grows in a pod, and you have almost certainly tasted it without knowing. If you have ever used Worcestershire sauce, splashed it into a Bloody Mary, or eaten...

Horseradish

Horseradish is a root, and it is the reason a good Bloody Mary bites back. Whole and uncut it smells like nothing. Grate it, and within seconds it clears your sinuses and stings your eyes. That sud...

Cocktail Sauce Without Horseradish (Easy 5-Minute Recipe)

Most cocktail sauce recipes lean on horseradish for the bite. If you are out of it, cooking for kids, or you just do not like the sinus burn, you do not have to skip the sauce. This version leaves ...

Best Non-Alcoholic Vodka: What Actually Works (and Why Most Doesn't)

A truly neutral non-alcoholic vodka can't exist. Here's what actually works, the 8 bottles worth buying, and how to use them in a Bloody Mary, mule, or vodka soda.

Sangrita

Sangrita is the non-alcoholic chaser sipped alongside tequila in Jalisco. Both schools of recipe, how to serve it, and how to host a tasting around it.

What Is a Chelada? Mexico's Three Ingredient Beer Cocktail

A chelada is beer, fresh lime, and salt over ice in a salted glass. What separates it from a michelada, the regional name flip, and the classic recipe.

Bloody Mary Gazpacho

Bloody Mary gazpacho is the closest thing there is to a Bloody Mary you eat with a spoon. It is a cold, no-cook tomato soup built on the same flavors as the drink, and it is one of the best things ...

Bloody Mary Oysters

A Bloody Mary and a plate of raw oysters want the same things. Brine, acid, horseradish, and heat. That is why the two have shared a brunch table for a hundred years. This is how to put the flavor ...