Bloody Maharani Recipe | Cocktail Recipes | PBS Food

What inspired this variation on a Bloody Mary? Food blogger Marc Matsumoto explains on the Fresh Tastes blog.


Yield: 4 cups of mixer or 4-6 drinks


  • 1 tablespoon curry powder
  • 800 gram (28.2 ounce) can of stewed tomatoes, preferably from San Marzano
  • 2 stalks (70 grams / 2.5 ounces) celery, roughly chopped + more for garnish
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • mellow gin (like Hendricks or Bombay Saphire)
  • hot sauce (optional)


  1. In a dry stainless steel or cast iron frying pan, add the curry powder and toast, stirring constantly until fragrant.
  2. In a blender, add the can of tomatoes, the celery, lemon juice, curry powder, salt and pepper. Blend until smooth, and then strain the mixture through a fine mesh sieve into a pitcher, pressing on the solids to extract as much juice as possible.
  3. Fill glasses with ice. Add a quarter glass of gin, top off with the tomato mix, add some of your favorite hot sauce if you want and stir together using a spoon. Serve with the celery stick, a dust of curry powder and a twist of lemon
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