Pauls 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:

• Roast the jalapenos in a skillet or over an open flame until the skin is blackened and charred. Wrap in damp paper towels, and set aside until cool enough to handle.
• Once cooled, remove the skin of each pepper by rubbing with dry paper towels. Use a vegetable peeler or paring knife to remove extra stubborn pieces. Remove the stems and slice each in half to remove the seeds and ribs. Place the peppers, 1 cup of the lime juice and the horseradish into a blender, and then blend until smooth. In an extra-large pitcher or beverage dispenser, stir the pepper mix, the remaining 1 cup lime juice and the tomato juice until well combined. Refrigerate until ready to use.
• To serve, pour 1/2 cup drink mix and 1 1/2 cups (or one 12-ounce can) beer over ice.

Steps:

• Combine vodka, tomato juice, tomato and clam juice, lemon juice, lime juice, Worcestershire sauce, horseradish, black pepper, pepper sauce, and celery salt in a large pitcher. Add ice and pour cocktail into glasses; serve each with a lime wedge.