Anyone have a really GREAT Bloody Mary recipe?!


Question: I like lime and green olives, salt and a bit of a kick. I'd like to try a good recipe instead of a mix.


Answers: I like lime and green olives, salt and a bit of a kick. I'd like to try a good recipe instead of a mix.

posted my recipe before for this question


won 2 contests with this


3 oz absolute or better

3 oz cambells tomato juice

1 oz roses lime

1 oz a-1 steak sauce

1 oz worcester

dash salt

2 dash pepper

1 teaspoon horseradish

1 oz your fav hot sauce

toss in your tin and serve in tall Glass with lotsa ice

customers will rave about you


the difference between a great bartender and a good bartender is his or hers bloody mary

Tomato juice and Vodka.

:)

Tomato juice, salt and pepper, TABASCO, grey goose, and a celery garnish.

Delicious.

First of all, when you make a bloody mary, if you use super premium vodka you are kind of wasting it. The vodka takes on the flavor of whatever mixes with it. So you can save your money there. No need to use rot gut, but plain old vodka is just fine.

For ten years I have had an annual "make your own" bloody mary party. It really is a personal drink.

Here's what I put in mine:

Tomato juice
Worstershire sauce
Horseradish
Tabasco or juice from jalapenos
Squeeze of lime
Ground pepper
Pinch of salt

Shake with ice and vodka of choice

Coat the rim of your glass with celery salt
Garnish with celery stalk, and marinated veg
Pour and enjoy!

Other ingredients to experiment with:
olive juice
wasabi
clam juice
beef broth
dash of sherry
spash of red wine
chipotle sauce

Recently, a guest even made a bloody using gin....wasn't too bad. But it was a different drink.

Cheers!

A good tomato juice is the key...A good vodka like grey goose, or Absolute

Then add celery salt, worceshire sauce and a good squeeze of lemon juice. Pop in a stalk of celery or a slim jim...and drink away....
For extra spicy a shot of tabasco sauce

Vodka
tomato juice
Worstershire
tabasco
celery salt
pepper
bit of salt
and a garlic pickle





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