Bloody Mary Recipes

Steps:

• Using water, moisten rim of a highball glass. Sprinkle 1/4 teaspoon celery salt on a small plate; dip rim into salt. Discard remaining celery salt from plate. Fill a shaker three-fourths full with ice. Place remaining ice in prepared glass. , Add vodka, juices, Worcestershire sauce, horseradish if desired, pepper, remaining celery salt and pepper sauce to shaker; cover and shake until condensation forms on exterior, 10-15 seconds. Strain into prepared glass. Garnish as desired.

Steps:

• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.

Steps:

• Place tomato juice in a large container with a tight-fitting lid. Add lemon juice, Worcestershire sauce, horseradish, garlic, pepper, and Tabasco; shake vigorously. Taste, and adjust for seasoning; the mixture should be quite spicy.
• Pour 1 part vodka and 3 parts Bloody Mary mix over ice in a shaker. Shake well. Pour into glasses. Squeeze a wedge of lemon over drink (do not subsequently stir or shake drink), discard used wedge. Garnish with a large stick of celery (reserve extra stalks for munching) and a large lemon wedge.

Steps:

• Remove the stems from the tomatoes. Put the tomatoes, hot sauce, Worcestershire sauce, lemon juice, and salt into a blender, cover and blend on high speed for 1 1/2 minutes.
• Fill an ice cube tray with about 2 cups of the juice and freeze overnight. Pour the remaining juice into a lidded container and reserve, on the counter, overnight.
• Just before serving, put 3 frozen cubes into each of 4 Collins glasses and add 1 1/2 ounces of vodka to each glass. Stir the reserved juice, pour 4 ounces into each glass and serve immediately.
• Cut each of the tomatoes into 8 pieces and put them into a large glass jar. Add the vodka, stir to combine, and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 7 days, strain through a fine mesh strainer and discard the solids.
• To store, pour the tomato vodka back into its original bottle, and keep in a cool, dark place.
• Yield: 1 (750 ml) bottle
• Prep Time: 3 minutes
• Inactive Prep Time: 5 to 7 days
• Ease of preparation: easy

Steps:

• Combine lemon juice, salt, pepper, cayenne and Worcestershire sauce in shaker glass. Add ice cubes, vodka and tomato juice. Shake and strain into highball glass with a few ice cubes. Garnish with lime, and serve.

Steps:

• Place the ice in a large jug. Measure the vodka, tomato juice and lemon juice and pour it straight onto the ice.
• Add 3 shakes of Worcestershire sauce and Tabasco (or more if you like it very spicy) and a pinch of celery salt and pepper. Stir until the outside of the jug feels cold, then strain the cocktail into 2 tall glasses.
• Top up with fresh ice, add a celery stick and lemon slice to both glasses and enjoy.

Steps:

• In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic powder, pickle juice, and hot sauce and process until smooth. Transfer to a nonreactive container and add celery salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.
• When ready to serve, fill each glass with ice.
• Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with your favorite veggie, pickle, celery, pickled green bean, or a pickled okra.

Steps:

• Rub lemon or lime around rim of glass and then put the rim in margarita salt or Tony Chachers, if desired.
• Add ice to glass.
• Mix Vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, salt, Pepper, celery salt and horseradish (if using) and pour in glass.
• Garnish with lemon or lime wedge, celery stalk, green onion or pickled green bean.