Rebecca Firkser

I can turn your daydream into a tasty nightmare

Margaret Eby
August 31, 2018

It started, as so many things do, on the internet. I saw an image of someone drinking a bloody mary with SpaghettiOs gently drifting towards the bottom of a pint glass. I figured it was one of those cursed images of food goofs, something no one would actually make. But then, on vacation, I encountered a bloody mary bar that, along with the traditional fixings, offered a container of SpaghettiOs for patrons to scoop into their bloody. And then it became a quest. Can you make a SpaghettiOs Bloody Mary that isn't just a novelty? Can it actually taste good?

So to find out, our intrepid culinary editor Rebecca Firkser and I went into the kitchen with all the trappings of a good, from-scratch bloody mary. Our template was Karen Palmer's excellent recipe for bloody mary mix, supplemented with, of course, a can of SpaghettiOs I found at Rite Aid.

SpaghettiOs as a bloody mary base presented two main hurdles: First, the noodles, which were necessary for aesthetics, were a little weird to work around. It helps to think of them as like the tapioca pearls in a boba tea, or a snack that you can eat as you sip your drink, like the olives in a martini. The second obstacle is that the SpaghettiOs sauce is very, very sweet. It's sweeter than your average tomato juice-based cocktail, for sure, so we had to figure out how to tame it down. Once we did—through a combination of lemon juice and salt—we made a bloody that was actually pretty good, SpaghettiOs and all. 

Here's how you do it. You'll need:
tomato juice
two lemons
Worchestershire sauce
celery salt
fresh horseradish
1 can of SpaghettiOs.

Spoon about two to three tablespoons of SpaghettiOs in the bottom of a pint or highball glass, enough so that the bottom of the glass is covered.

Add about half a cup of tomato juice, about 1 ounce of vodka, a half a teaspoon of Worchestershire sauce, a good pinch of kosher salt, and sprinkling of celery salt, and the juice of two lemons.

Taste it as you go so you can adjust the seasonings to your liking. We also added a healty glug of Tabasco and quite a bit of horseradish, but you might not want it quite as spicy.

Serve over ice to impress and gross out your friends.

Extra Crispy's editor Ryan Grim took a sip and said, "I've paid for worse bloody marys." Uh-oh, indeed

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