BEST EVER BLOODY MARY
This is similar to Emerils, but a touch different. It will be the last bloody mary recipe you will ever want - I've tried several until I tweaked this one just right! Nothing like fresh.
Provided by Ann Cecile
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 41.3, Fat 0.1, Sodium 380.4, Carbohydrate 7.7, Fiber 0.7, Sugar 5.3, Protein 1.1
CLASSIC BLOODY MARY
If you want to spice up that tomato juice, just use this classic bloody mary recipe serve in a salt-rimmed glass.
Provided by JASONS_GAL
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 2m
Yield 1
Number Of Ingredients 9
Steps:
- Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.
- In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 8.8 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 0 g, Sodium 2276.9 mg, Sugar 6.7 g
BEET BLOODY MARYS
Beet juice gives these Bloody Marys their stunning color and sweetness, while puréed tomatoes provide tanginess and a silky texture. Make them ahead for your next brunch-not only will it make morning prep easier, but the flavors will also intensify as they meld together.
Provided by Greg Lofts
Categories Breakfast & Brunch Recipes
Time 2h15m
Number Of Ingredients 9
Steps:
- Purée tomatoes, celery, and 1 cup beet juice in a blender until very smooth. Strain through a fine-mesh sieve, pressing on solids to extract all of liquid (you should have about 2 cups); discard solids. Transfer to a pitcher. Stir in remaining 2 cups beet juice, lemon juice, Worcestershire, hot sauce, 1 tablespoon horseradish, and 1/4 teaspoon pepper.
- Taste; stir in more horseradish as desired. Cover and refrigerate until cold, about 2 hours, or store in an airtight container up to 5 days (or freeze up to 1 month).
- To serve, pour beet mixture into highball glasses filled with ice. Stir 1 1/2 to 2 ounces vodka into each serving (or pour on top as a floater), if using. Garnish with celery stalks, lemon wedges, hot sauce, more pepper, and salt; serve immediately.
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