Bloody Mary Ala Ina Garten Recipes

Steps:

• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Add the horseradish, onion, lemon juice, Worcestershire sauce, celery salt, kosher salt, and Tabasco and puree it again. Pour the tomato juice into a 2 1/2-quart container, stir in the celery and seasonings mixture, then add the vodka and chill. Place a few ice cubes in each glass, pour in the Bloody Mary mixture, and garnish with a celery stick.

Steps:

• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Add the horseradish, shallot, Worcestershire sauce, celery salt, kosher salt, Tabasco and lime juice and process until smooth. Pour the mixture into a large pitcher, add the tomato juice, and stir.
• Pour into tall glasses and serve each with the top half of a celery stalk.

Steps:

• Cut the celery into large dice and place in the bowl of a food processor fitted with the steel blade. Add the horseradish, shallot, lime juice, Worcestershire sauce, Tabasco, celery salt, and kosher salt, and process until smooth. Pour the mixture into a large pitcher, add the tomato juice, and stir.
• Pour into glasses and serve with the top half of a celery stalk including leaves.

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:

• In a food processor fitted with a steel blade: puree: celery, horseradish, onion, lemon juice, Worcestershire, celery salt, kosher salt, Tabasco.
• Chill for several hours or overnight.
• Pour tomato juice and Bloody Mary mixture into a glass pitcher, add vodka and stir to combine.
• Rim the glass with sea salt or celery salt for an added twist & garnish.
• Serve over ice with celery stalk for garnish.

Steps:

• In a large pitcher, stir together the tomato juice, clam juice, and lime zest. In a small glass measuring cup, whisk together the lime juice and wasabi powder and add to the pitcher. Stir in the Tabasco, Worcestershire, vodka, 1 teaspoon salt and 1/2 teaspoon pepper.
• Spread the Old Bay Seasoning on a small plate. Moisten the rims of six highball glasses by running a lime wedge around the edge of each glass and dip the rims in the Old Bay Seasoning. Set aside to dry.
• Fill the glasses half full with ice and pour in the Bloody Mary mixture. For each drink, add 2 or 3 olives threaded on a 6-inch skewer, then place one shrimp and one slice of lime on the rim of each glass. Serve cold.

Steps:

• In a blender or food processor combine vodka, red onions, lemon juice, jalapeño, Dijon mustard and capers and puree until smooth.
• Add V8, horseradish, celery salt, ground pepper, Worcestershire, and salt and blend.
• IF you like your Bloody Mary on the slightly thick side then pour into a tall glass filled with ice. Add Kahlua and Tabasco and stir.
• IF you like your Bloody Marys on the thin side, then strain into tall glass filled with ice. Add Kahlua and Tabasco and stir.
• Serve with lemon wedge and celery rib.

Steps:

• Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered.
• Stir in the hot pepper sauce.
• Cover, and refrigerate overnight.
• To serve, mix together the lemon pepper and celery salt in a small dish.
• Serve tomatoes floating in vodka.
• Provide toothpicks so that your guests may pick up the tomatoes and dip them in the seasoning before eating.