Bloody Mary Clam Shooters Recipes

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 pitcher, combine the Bloody Mary mix, clams and their juice and horseradish. Refrigerate for at least 2 hours or overnight.
• Distribute the drink mixture and the clams among 8 shot glasses.
• Serve each with a lemon wedge.

Steps:

• Dip the rims of six shot glasses in honey. Tip the za'atar out onto a plate then turn the rims of the glasses around in the za'atar to coat the very edges.
• Mix all of the other ingredients together in a jug including a couple of handfuls of ice. Stir until the outside of the jug feels cold. Remove the ice with a slotted spoon then carefully pour the mixture into the prepared glasses then spoon a few drops of chilli oil on top of each one. Serve with warm flatbread, olive oil, more za'atar, olives and pickled chillies if you like.

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.