Bloody Marys By Ree Drummond 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 powder-free latex glove with punch; tie closed. Freeze at least 6 hours or overnight. (For the best shape, hang the glove from a rack in your freezer with the fingers pointing down.)
• When ready to serve, combine the remaining fruit punch, daiquiri mix, Dr Pepper, grape-raspberry juice and ginger ale in a large punch bowl. Peel the glove off the frozen hand and add to the bowl.

Steps:

• Fill 2 mason jars with ice. Divide the vodka between the jars and squeeze in the lime juice. Add a few sprinkles of steak seasoning, 2 or 3 dashes of worcestershire sauce and a dash of cayenne pepper to each. Divide the tomato juice between the jars and add a dash each of salt and pepper to each jar.
• Use a celery stick to push a squeezed lime half into the bottom of each jar, then stir everything around with the celery.

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 a large pitcher, stir together the tomato and orange juices, Worcestershire sauce, horseradish, lemon juice, hot pepper sauce, and celery salt.
• Cover and refrigerate until well chilled.
• Transfer to a chilled large thermos.
• To serve, fill large glasses with ice.
• Pour 1 shot vodka over ice in each glass.
• Add ¾-1 cup of the tomato juice mixture.
• Use a celery stalk to stir each beverage, leaving it in the glass as a garnish.

Steps:

• In a large pitcher, stir together tomato juice and orange juice, Worcestershire sauce, horseradish, juice of fresh lemon, hot pepper sauce, celery salt and vodka.
• Fill glasses with ice, pour and garnish.

Steps:

• In large vessel, combine coffee & cold water, stirring well to make sure all coffee is in contact with water.
• Set aside, to let steep overnight or at least 8 hours.
• With another large vessel & mesh strainer, line strainer with 2 layers of cheese cloth.
• Strain coffee into second vessel.
• Store in refrigerator for up to 2 weeks.
• To Serve:.
• Combine 1/2 coffee, 1/2 milk of your choosing over ice. Sweeten as desired.
• OR.
• Sweeten AND cream with sweetened condensed milk, as desired.