Bloody Mary Bowl Recipes

BLOODY MARY

Steps:

• Rub lemon or lime around rim of glass and then put the rim in margarita salt or Tony Chachers, if desired.
• Add ice to glass.
• Mix Vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, salt, Pepper, celery salt and horseradish (if using) and pour in glass.
• Garnish with lemon or lime wedge, celery stalk, green onion or pickled green bean.

BLOODY MARY

Steps:

• Using water, moisten rim of a highball glass. Sprinkle 1/4 teaspoon celery salt on a small plate; dip rim into salt. Discard remaining celery salt from plate. Fill a shaker three-fourths full with ice. Place remaining ice in prepared glass. , Add vodka, juices, Worcestershire sauce, horseradish if desired, pepper, remaining celery salt and pepper sauce to shaker; cover and shake until condensation forms on exterior, 10-15 seconds. Strain into prepared glass. Garnish as desired.

BLOODY MARY RECIPE

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.

CLASSIC BLOODY MARY

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.

BLOODY MARY CHILI

Steps:

• In a dutch oven, cook onion until translucent. Add ground beef and cook until done. Drain off grease. Add tomato paste, garlic, chili powder, celery salt, salt, pepper and cumin. Cook for 1 minute. Add Bloody Mary Mix and stir all ingredients together.
• Add in sugar, Worcestershire sauce, tomatoes and beans. Bring chili up to a boil then reduce to simmer. Place lid, slightly offset on pot and simmer for 30 minutes.
• Serve with your favorite toppings like sour cream, hot sauce, jalapenos, chopped onion or scallion.
• *SLOW COOKER INSTRUCTIONS*
• Cook ground beef and onion in a skillet then place in bottom of slow cooker. Add remaining ingredients and stir. Place lid on cooker.
• Cook on LOW FOR 6 - 8 HOURS or Cook on HIGH FOR 3 - 4 HOURS

BLOODY MARY BOWL

Steps:

• Stir together first 5 ingredients in a large bowl.
• Chill at least 1 hour.
• Serve over ice and garnish as desired.
• I usually double this recipe for 12 ladies.

BLOODY MARY BAR

Steps:

• For the bloody Mary mix: Combine the tomato juice, horseradish, lemon juice, Worcestershire sauce, hot sauce and 2 teaspoons each salt and pepper in a large pitcher and stir to combine. Cover and chill until ready to serve.
• For serving: Put some lemon and lime wedges in a bowl next to a shallow bowl of chile lime seasoning. Arrange the garnishes in small bowls or glasses for serving with a bowl or glass full of wooden skewers or toothpicks nearby. Fill an ice bucket or bowl with ice.
• Show your guests how to rub the rim of a large party cup with a wedge of lemon or lime and then dip it into the chile lime seasoning. Fill each cup with ice, add 1 cup of the bloody Mary mix and top with 2 ounces of vodka or tequila if desired. Stir well, then let your guests pick from the garnishes using the skewers or toothpicks for the smaller items.

BLOODY MARY POACHED SHRIMP

Steps:

• Place 1 cup water and 3 cups of the Bloody Mary mix in a large saucepan; bring to a boil over high. Remove from heat. Add shrimp; cover and let stand until shrimp are barely opaque in centers, about 8 minutes. Immediately stir ice into shrimp mixture to stop cooking; let stand until shrimp are cool, about 5 minutes. Drain shrimp, and pat dry.
• Stir together cocktail sauce, vodka, oil, lemon juice, hot sauce, Worcestershire, celery seeds, pepper, and remaining 1 cup Bloody Mary mix in a large bowl or a large heavy-duty ziplock plastic freezer bag.
• Stir shrimp, sliced celery, and onion into cocktail sauce mixture. Cover (or seal bag), and place in refrigerator to marinate at least 8 hours or, preferably, up to 24 hours.
• Transfer shrimp mixture to a large serving bowl. Top with desired garnishes, and serve immediately. (The dish can be made in advance. Store, covered, in refrigerator up to 3 days.)

HOMEMADE BLOODY MARY MIX

Steps:

• In a large mixing bowl, add all ingredients and whisk until thoroughly combined.
• Decant into a pitcher or bottle. Store in the fridge until ready to use. Stir or shake well before using.
• If rimming glasses with salt, rub a lemon wedge around the outer edge of the glass. Place the rim salt on a small plate and roll the glass in the salt.
• Fill tall glasses with ice.
• If adding vodka or tequila, add 2 ounces of alcohol to the glass.
• Top with Bloody Mary mix.
• Garnish with a leafy celery rib, a wooden skewer of olives, bacon and/or a lemon wedge.