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Bloody Mary Ketchup



  1. Clean and sanitize all glassware. Air dry thoroughly.
  2. Combine all ingredients in a large pitcher. Carefully funnel 1 liter of mix into 3L evaporator flask and clamp to the vapor tube of the Rotary Vacuum Evaporator.
  3. With the water bath at 45°C, and the condenser temperature starting at -10°C, apply full vacuum and rotation of 160 RPM.
  4. Distill until evaporating flask has reduced Bloody Mary Mix to a ketchup-like consistency, approximately one hour.
  5. DO NOT LET BOIL OVER. “Bumping” will contaminate your glassware and receiving volume. This will require you to start the entire process over.
  6. Remove clamp and receiving flask. Transfer distilled Bloody Mary mix to a clean vessel or vacuum seal. Distillate can be refrigerated for 2 weeks or frozen up to one year. Use as an addition to cocktails or poaching liquid. Can also be frozen in cubes to add a Bloody Mary perfume to mixed drinks. The distillate will have no salty flavor, but will remain mildly sweet.
  7. Remove and carefully transfer concentrated Bloody Mary Mix, now apple ketchup, to a clean vessel or vacuum seal. Ketchup can be refrigerated for 4 weeks or frozen up to one year.