Bloody Mary Bar Louie Recipe Recipe 455

Steps:

• For the bloody Mary mix: Combine the tomato juice, horseradish, lemon juice, Worcestershire sauce, hot sauce and 2 teaspoons each salt and pepper in a large pitcher and stir to combine. Cover and chill until ready to serve.
• For serving: Put some lemon and lime wedges in a bowl next to a shallow bowl of chile lime seasoning. Arrange the garnishes in small bowls or glasses for serving with a bowl or glass full of wooden skewers or toothpicks nearby. Fill an ice bucket or bowl with ice.
• Show your guests how to rub the rim of a large party cup with a wedge of lemon or lime and then dip it into the chile lime seasoning. Fill each cup with ice, add 1 cup of the bloody Mary mix and top with 2 ounces of vodka or tequila if desired. Stir well, then let your guests pick from the garnishes using the skewers or toothpicks for the smaller items.

Steps:

• For the Bloody Mary mix: Mix together the tomato juice, horseradish, Worcestershire, soy sauce, lemon juice, hot sauce as desired and some salt and pepper in a large pitcher. Refrigerate until ready to serve.
• For the fixin's bar: Preheat the oven to 425 degrees F.
• Put the asparagus on a baking sheet. Cut 2 tablespoons of the butter into cubes and add to the baking sheet. Season with salt and pepper. Put the shrimp on a second baking sheet. Cut the remaining 2 tablespoons butter into cubes and add to the baking sheet. Season with salt and pepper. Roast the asparagus and shrimp until cooked through and brown in spots, about 12 minutes. Remove and allow to cool.
• To assemble a day ahead, put the asparagus spears, bacon and celery in separate containers. Put the olives and shrimp in separate servings bowls and cover. Arrange the containers and bowls on a baking sheet and refrigerate.
• To assemble: Remove the asparagus spears, bacon and celery from their containers and arrange them standing up in separate pitchers. Uncover the serving bowls with the shrimp and olives. Drain the jar of pickles and set the jar on the serving table with the lid off. Put 24 skewers in a pitcher next to the fixin's bar ingredients. Arrange the bottles of hot sauce, Worcestershire sauce, steak seasoning and vodka on the table. Add the pitcher of Bloody Mary mix. Set out 12 highball glasses and a bowl of ice.
• To serve: Fill each highball glass halfway with ice and top up two-thirds of the way with the Bloody Mary mix. Have guests add the vodka (if using) and select their own fixings to add to their drinks using the skewers.

Steps:

• In 20 ounce glass filled with ice, add vodka, Guinness, and Tabasco sauce. Fill with Bloody Mary Mix (7 ounces) Rim glass with celery salt. Garnish with celery stalk, blue cheese olive, salami and provolone. Another suggestion is to grate parmesan cheese on top.

Steps:

• For the cooler bowls: Set the watermelon on its side (stem end facing left or right) and cut the watermelon in half crosswise, resulting in two tall halves. Cut off a small flat piece of rind from the bottom of each half so the watermelon is stable, then stand each half flesh-side up. Use a ratcheting pineapple corer to remove the central flesh from each half; the remaining flesh will help the liquor bottles fit snugly. (Reserve the cored flesh for another use.) Use a paring knife to make zigzag cuts around the edges of the watermelon bowls. Freeze each watermelon half until solid, 6 hours or up to overnight.
• For the garnish bowls: Set a watermelon on its side (stem end facing left or right) and cut the watermelon in half crosswise. Cut off a small flat piece of rind from the bottom of each half so the watermelon is stable.
• Insert an immersion blender into the flesh. Gently push and move the immersion blender down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the blender to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Strain the juice into a large bowl. Repeat the process with the remaining watermelons. Reserve the strained juice.
• Use a paring knife to make zigzag cuts around the edges of the watermelon bowls. Pat the watermelon bowls dry with paper towels and set aside.
• For the Bloody Mary mixer: Set the remaining 20-pound watermelon on its side (stem end facing left or right) and cut off a small flat piece of rind from the bottom so that the watermelon is stable lying on its side. Cut off a 4-inch slice from the top, exposing the flesh.
• Transfer the watermelon to the sink (to avoid splashes). Insert an immersion blender into the flesh. Gently push and move the immersion blender down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the blender to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Strain the pureed juice out of the watermelon into the bowl with the reserved strained watermelon juice. Use a paring knife to make zigzag cuts around the edge of the watermelon.
• Add 16 cups of the watermelon juice to a large pitcher or bowl. Add the horseradish, Worcestershire sauce, hot sauce, celery salt and 1 1/2 tablespoons salt and mix to combine.
• Add 1 bottle of tomato juice and 8 cups of the watermelon mixture to the hollowed watermelon. Chill the remaining watermelon mixture in the fridge.
• Insert the liquor bottles into the frozen cored watermelons. Fill the small watermelon bowls with your favorite garnishes. Top up the hollowed watermelon with the reserved Bloody Mary mixture and remaining bottle of tomato juice when needed.
• To serve, fill a glass with ice cubes. Add equal amounts liquor of choice and Bloody Mary Mixer. Top with your favorite garnishes.

Steps:

• For the Bloody Mary base: In a large pitcher, stir to combine the tomato juice, clam and tomato juice, lemon juice, horseradish, Worcestershire sauce and hot sauce.
• For the Bloody Mary bar: Set up a large table with glasses, ice in a bucket with tongs, vodka and the remaining Bloody Mary bar ingredients and garnishes. Have stirring sticks, straws and toothpicks available to skewer garnishes.

Steps:

• Squeeze lemon and lime wedges into a shaker. Add all other ingredients except vodka, and stir. Taste the mix, and adjust the seasoning if needed. Put the mix in the fridge, and let it sit overnight.
• Pour vodka into the shaker. Add ice cubes, and shake.
• Fill an 8-ounce glass about halfway with ice, and strain the shaker contents over it.
• For garnish, I prefer a slice of seedless cucumber, also known as a hothouse or English cucumber, rather than celery. (This isn't a deal breaker, though.) Cut a 1/2-inch-thick slice of cucumber on the bias. Cut a slit in the slice, and place on the rim of the glass. Spear the pitted green olive with a toothpick, and stick it through the rind of the lemon wedge. Place the wedge on the rim of the glass. Crack a little freshly ground pepper on top.

Steps:

• Put all the ingredients in a jug with a pinch of seasoning and lots of ice. Give it a stir, then strain into eight shot glasses with a half green olive on a cocktail stick to garnish. Try serving with our bacon bowls.