Variety of different hot sauces has exploded in the past decade or so. Now, there are many choices that we can choose to put into the Bloody Mary. Personally, since Tabasco is not my favorite hot sauce, I take it upon myself to try out several hot sauces with my classic Bloody Mary recipe.
Here are the five hot sauces I tested that can be found in grocery stores:
- Tabasco hot sauce (my baseline taste)
- Huy Fong Sriracha Hot Chili Sauce
- Tapatio Hot sauce
- Cap Ibu Jari Jempol Hot Chili Sauce (popular in Southeast Asia)
- Louisiana Original Hot sauce (same sauce uses by Popeye Louisiana Kitchen)
I prepared a single serving Bloody Mary beforehand, minus the hot sauce. Then, I prepared five shot glasses for the tasting. I measured 1/3 teaspoon of each hot sauce for each shot glass. Then, I poured the prepared Bloody Mary into the glasses. Stirred each well and they were good to go.
Final Taste Notes:
The classic provides a good source of heat in the beginning and a little bit of kick toward finish.
It tasted a bit different the minute it hit my mouth. As if there is a bit of a sour note, probably not mix well with the Worcestershire sauce. The hotness did not come through either.
The Mexican style hot sauce enhanced the tomato juice taste. It made the drink livelier.
Cap Ibu Jari Jempol
Only spiciness came in the middle. Taste a bit flat. The tomato juice over powered the hot sauce.
Louisiana Hot Sauce
Similar to Tabasco, but much milder in taste.
There you have it. The classic pairing Tabasco is still the best hot sauce for the classic Bloody Mary recipe. However, the Mexican style Salsa hot sauce is an alternative that I will use. I thought that the garlicy flavor of the two Asian hot sauces would add to the taste profile, but it seemed they were overpowered by the tomato juice.
Please drink responsibly and let me know if you have tried using other hot sauces and any unique spices for your Bloody Mary.