Bloody Mary Cocktail Sauce Recipes

Steps:

• Mix together the ketchup, horseradish, Worcestershire sauce, soy sauce, vodka and lemon zest and juice. Season with salt and pepper.
• Transfer the sauce to 16 shot glasses, then top each with a shrimp and a sprinkle of diced celery. Place a celery stalk with leaves into each glass.

Steps:

• Fill a pint glass or goblet with 1 1/2 cups ice. Set aside.
• Combine tomato juice, vodka, lemon juice, hot pepper sauce, Worcestershire sauce, salt, black pepper, and 1 cup ice in a mixing glass. Stir until chilled and strain into ice-filled pint glass or goblet.
• Garnish with a celery stalk.

Steps:

• Place the ice in a large jug. Measure the vodka, tomato juice and lemon juice and pour it straight onto the ice.
• Add 3 shakes of Worcestershire sauce and Tabasco (or more if you like it very spicy) and a pinch of celery salt and pepper. Stir until the outside of the jug feels cold, then strain the cocktail into 2 tall glasses.
• Top up with fresh ice, add a celery stick and lemon slice to both glasses and enjoy.

Steps:

• Blend tomatoes, Worcestershire sauce, hot sauce, lemon juice, and celery in a blender until smooth. Transfer tomato puree to a small saucepan, and season with salt.
• Cook over medium heat, stirring occasionally, until puree is reduced slightly, about 8 minutes.
• Pass through a fine sieve set over a bowl, pressing on solids to extract liquid; discard solids. Stir in the horseradish. (If not serving immediately, refrigerate in an airtight container up to 1 day.) Just before serving, garnish sauce with celery leaves, if desired.

Steps:

• Squeeze half of the lemon over the shrimp and sprinkle them with a little salt. Mix together the remaining lemon juice, tomatoes, horseradish, Worcestershire, hot sauce, celery, vodka and pepper in a small pitcher. When ready to serve, pour the sauce into martini glasses. Hook the shrimp, 4 per glass, around edges. Make garnish wedges of lemons to hook on the edges of the glasses and serve.
• TIP: Chill some martini glasses in your freezer the morning of your dinner club party to serve these cocktails.

Steps:

• Arrange shrimp in single layer in rectangular glass or plastic dish.
• Heat tomato juice, vodka if using and pepper sauce to boiling in 1 quart saucepan over medium high heat.
• Stir in sugar; reduce heat.
• Simmer uncovered 5 minutes, stirring occasionally,.
• Stir in celery salt and parsley; pour over shrimp.
• Cover and refrigerate 2 to 3 hours.
• (no longer than 3 hours or the shrimp will become tough.) Mix cocktail sauce and olives; pour into small serving bowl.
• Remove shrimp from marinade with slotted spoon; arrange on serving platter.
• Serve shrimp with sauce and toothpicks.
• A pretty way to serve: Place shrimp in an oversized martini glass, 12 to 14 inches in diameter.
• Pour cocktail sauce mixture over shrimp, and garnish like a bloody Mary with a skewer of colossal olives, small lime wedges and a celery stick.

Steps:

• Combine all ingredients in a medium bowl; stir to blend.
• Serve with boiled, peeled, deveined shrimp.

Steps:

• Just add Tito's Handmade Vodka, bloody mary mix, and ice to a glass.
• Stir and add your garnishes.

Steps:

• In a large bowl, combine the first 10 ingredients. Chill until serving. Just before serving, stir in avocado.