THE PERFECT BLOODY MARY:
Celebrate National Bloody Mary Day with Humboldt Vodka and Diane Mina’s, Dirty Diane’s Bloody Mary Mix for a bloody delicious combo of local craft products.
- Start by rimming your glass (either a pint glass, or pint size mason jar) with salt and Tajin. Use a lemon wedge and run it around the rim of the glass.
- Pour salt and Tajin onto a saucer, and invert the glass into the salt. The lemon juice will make the salt stick to the glass.
- Add 2 oz Humboldt Organic Vodka to the already rimmed glass.
- Add 5 oz Dirty Diane’s Bloody Mary Blend to the glass.
- Top with ice.
- Gently mix.
- Garnish with a fresh lemon, pimento stuffed olives, a celery stalk or pepperoncinis. We also recommend pickled green beans, thick cut bacon, or a crab claw.
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Did you know that Bloody Mary mix is great to use as a tomato base for a variety of dishes?
We invite you this National Bloody Mary Day to cook Diane Minna’s Cioppino recipe using her Dirty Diane’s Bloody Mary Mix.
During the Holiday Season, Diane Mina’s late mother, always prepared cioppino—the San Francisco seafood stew that owes its origins to fishermen from Italy’s Ligurian coast. “She’d spend a whole day infusing the broth with basil and tomatoes,” Mina recalls.
Today, Diane has taken the “all day” infusing and simmering process out by using her award-winning Garden Grown Bloody Mary Mix keeping the tradition but with an added zest!
Dirty Diane’s Bloody Mary Cioppino
- ½ cup extra-virgin olive oil
- 8 large garlic cloves—6 finely chopped, 2 wholes
- 2 red bell peppers, medium dice
- 1 large onion, finely chopped
- 1 large bay leaf
- Four 8-ounce bottles clam broth
- Salt and freshly ground pepper
- ½ teaspoon crushed red pepper
- 2 bottles of Dirty Diane’s Bloody Mary Mix
- 4 steamed Dungeness crabs, about 2 pounds each*
- 2 dozen littleneck clams, scrubbed
- 2 pounds large shrimp, deveined
- 2 pounds mussels, scrubbed
- 1 pound sea scallops, halved vertically if large
- Crusty garlic bread, for serving
- In a very large soup pot, heat ½ cup of the olive oil until shimmering. Add the chopped garlic, bell peppers, onion and bay leaf and cook, stirring occasionally over moderately high heat until softened and beginning to brown (about 10 minutes).
- Add the shrimp, crab, and clams sauté for 3 minutes. Add, 2 bottles of Dirty Diane’s Jalapeno Bloody Mary Mixer, add clam broth, bring to simmer. Add in mussels and scallops. Cover and reduce to low heat for approximately 8 minutes or until mussels and clams have fully opened.
- Ladle the cioppino into deep bowls and serve with crusty garlic bread. You can also serve over your favorite pasta.
*Helpful tip. Get whole cooked, cracked, and clean Dungeness crab.