Bloody Mary Slushies Recipes

Steps:

• Place the tomato wedges in a resealable plastic bag; freeze for at least 3 hours or overnight.
• In a blender, combine the frozen tomatoes, tomato juice, vodka, lemon juice, horseradish, Worcestershire and hot sauce, if using, until slushy and smooth; season to taste with salt and pepper.
• Divide among 4 glasses and serve each with a celery stick.

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.

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:

• Cut up the tomato (remove the tough green stalk parts) and the celery.
• Throw everything into a blender and add cold water to make one pint (0.45 litre).
• Mix for a while.
• Adjust the seasoning and serve.
• The slush can be strained, but the coarse texture is part of the idea.