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
SPICY BLOODY MARYS
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.
MOM'S SPICY BLOODY MARY
Provided by Carissa Seward
Time 5m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Take a glass and run the lime wedge around the rim to dampen. Dip top of the rim into coarse salt to completely go around the rim. Add first 7 ingredients together in the glass, squeeze the lime wedge into the glass and mix all together. Add the green olive on a toothpick, the pickled asparagus spear and pickled green bean, for garnish and enjoy.
BLOODY MARY ASPIC
Steps:
- Cook shallots and celery in olive oil in a 4-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes. Add puréed tomatoes, sugar, salt, pepper, and celery seeds and simmer, partially covered, stirring occasionally, 25 minutes. Pour tomato mixture through a sieve lined with dampened cheesecloth into a clean 3-quart saucepan, pressing hard on solids to extract as much liquid as possible. Discard solids. Bring tomato broth just to a boil, then remove from heat and stir in Worcestershire sauce.
- While tomato broth comes to a boil, stir together lemon juice and vodka in a small bowl. Sprinkle gelatin over vodka mixture. (Spoon vodka mixture over any powdered gelatin remaining on top.) Let stand until softened, about 5 minutes.
- Lightly oil a 1 1/2- to 2-quart nonreactive shallow baking pan (2 inches deep).
- Add gelatin mixture to hot tomato broth, stirring until gelatin is dissolved. Pour into baking pan and chill, uncovered, until firm, at least 6 hours.
- To unmold aspic, run a small sharp knife around edge, then dip baking pan into a larger pan of warm water, 15 to 20 seconds. Put a cutting board over baking pan, then carefully invert aspic onto board and cut into 1/2-inch cubes.
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- In a large cocktail shaker, combine the tomato juice, lemon juice, Worcestershire sauce, horseradish, Tabasco, celery salt and black pepper. Shake well to combine (without ice). Strain into a quart mason jar or small pitcher.
- Optional: If time, chill at least 1 hour or overnight for the best flavor. (Or, make ahead and store up to 1 week.) But you also can serve right away!
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