Bloody Mary Rice Recipes

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.

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 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.

MAKE-AHEAD BLOODY MARY MIX

Steps:

• Pulse celery in a food processor until finely chopped. Add 2 cups tomato juice and puree until smooth. Transfer to a pitcher and stir in remaining 4 cups tomato juice, lemon juice, horseradish, Worcestershire, celery salt, hot sauce, and pepper. Cover and refrigerate at least 12 hours and up to 2 days.
• Thread garnishes on skewers. Vigorously stir Bloody Mary mix just before serving. Serve over ice as is, or with vodka, hot sauce, pepper, and garnishes.

BLOODY MARY MIX

Steps:

• Whisk together all the bloody Mary mix ingredients, transfer to a bottle and shake well just before using.
• Fill tall glasses with ice; pour the bloody Mary mix on top.
• If using the vodka, mix 1/4 cup vodka with 1/2 cup bloody Mary mix in a shaker over ice; shake for 10 hard strokes, strain and pour into each ice-filled glass.
• Garnish with a leafy interior rib of celery, a wooden skewer of olives and a lemon wedge.

BLOODY MARY RICE

Steps:

• Combine Bloody Mary Mix, water, Tabasco Sauce, crumbled bacon, butter, garlic, onion, and celery and bring to boil.
• Add rice, reduce heat to simmer, cover and cook about 25 minutes until all liquid is absorbed.

ULTIMATE BLOODY MARYS

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.

BLOODY MARIA WITH HOMEMADE MIX

Steps:

• Add ice to a cocktail shaker and top with the Homemade Mix and tequila. Place the top on the shaker and shake vigorously for 10 to 15 seconds.
• Fill a glass with ice. Strain the cocktail over the ice. Garnish with the celery, lemon wedge, olives and pepperoncini.
• Add the tomato juice, lemon juice, horseradish, Worcestershire sauce, salt and pepper to a large measuring cup and mix to evenly combine. The mix can be refrigerated in an airtight container for up to 2 weeks.

TITO'S BLOODY MARY

Steps:

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

BLOODY MARY CHICKEN & RICE

Steps:

• Making the Chicken: In a large resealable plastic bag or a large covered bowl, combine chicken, Bloody Mary mix, prepared horseradish and Worcestershire; chill for at least 2 hours, turning bag occasionally.
• Prepare grill for low heat.
• Remove chicken from marinade.
• Grill chicken until tender, 10-15 minutes.
• In a small saucepan, bring marinade to a boil over medium heat; transfer sauce to a serving pitcher and set aside.
• Making the Rice.
• In a medium skillet, melt butter over medium-high heat.
• Add onion and celery to the skillet; cook for 5 minutes.
• Add rice and spaghetti; stir until rice is golden, about 3 minutes.
• Add hot water, a little at a time, to the skillet; stir in bouillon cubes, bay leaf, 1 teaspoon lime zest and pepper.
• Bring rice mixture to a boil, stirring until bouillon cubes are dissolved.
• Reduce heat to low; cover skillet and simmer rice until tender, about 15 minutes.
• Remove bay leaf; stir in remaining lime zest.
• Serving the Chicken and Rice.
• Transfer rice to individual plates; top with chicken.
• Garnish with celery leaves and lime wedges; serve with reserved sauce.