Michaels Bloody Maria Recipes

Steps:

• Combine 4 cups tomato juice, 2 tablespoons horseradish, 4 dashes Worcestershire sauce, 1 tablespoon ketchup, the juice of 1 lemon, a few shakes of hot sauce and some pepper in a pitcher. Stir in 1 cup tequila or mezcal and chill until ready to serve. Pour into six ice-filled glasses. Garnish with lemon wedges and/or celery sticks.

Steps:

• Combine tequila, lime juice, tomato juice, hot sauce and some pepper, to taste, and olive juice in a cocktail shaker and shake to combine. Pour over ice and garnish with olives, beans and cucumbers.

Steps:

• Mix the tequila, pickle brine, lime juice, Worcestershire, hot sauce, celery seed, celery salt, horseradish and garlic powder together in a measuring cup or bowl. Add the cocktail onions to the mix and let soak at least 30 minutes and up to overnight.
• Transfer the infused onions to a bowl with a slotted spoon. Stir together the infused tequila and tomato vegetable juice in a large pitcher. Stuff the olives with the feta cheese.
• Thread 12-inch skewers with all your favorite fixings: stuffed olives, pickled okra or green beans, grape tomatoes, bacon and cocktail onions. Serve the tequila mixture over ice with a skewer of fixings and the celery.

Steps:

• Mix first eight ingredients in a 2-qt. pitcher; stir in horseradish if desired. Pour over ice; serve with jalapenos, cheese cubes and lime wedges.

Steps:

• Add ice to a cocktail shaker and top with the Homemade Mix and tequila. Place the top on the shaker and shake vigorously for 10 to 15 seconds.
• Fill a glass with ice. Strain the cocktail over the ice. Garnish with the celery, lemon wedge, olives and pepperoncini.
• Add the tomato juice, lemon juice, horseradish, Worcestershire sauce, salt and pepper to a large measuring cup and mix to evenly combine. The mix can be refrigerated in an airtight container for up to 2 weeks.

Steps:

• In a small pitcher, combine all the ingredients. Stir well. Pour into 2 tall frosted glasses with about 1/2 cup ice each. Garnish with jicama.

Steps:

• In a stainless steel mixing bowl, toss the tomatoes with a little gray salt followed by the jalapeno pepper. Juice the mixture through a juice extractor (such as a Juiceman) then pour the mixture into a pitcher. Refrigerate. This can be done up to six hours before serving.
• Rub the top rims of the glasses with a lemon wedge, and dip the rims in a saucer filled with the fennel spice. The spice will cling to the rim of the glass and flavor the drink as you sip. Fill the glasses with ice. Pour the tomato juice into each glass about an inch from the top. Garnish each with a fennel frond.

Steps:

• In a pitcher, mix together the tomato juice, garlic, dill if using, seafood seasoning, celery seeds, hot sauce, horseradish, balsamic, lemon juice and some pepper. Taste for seasoning, adding more hot sauce or horseradish if preferred.
• Fill 2 glasses with ice and divide the liquid between them. Add 2 ounces of the bourbon to each glass. Garnish with beef jerky.