Bubbly Mary Recipes

BUBBLY MARY

Steps:

• Stir all ingredients in small pitcher or large bowl and refrigerate until cold, about 1 hour. Add about 2 ounces mixture to 6 Champagne flutes, then add splash oyster liquor to each, if using. Top each flute with 4 ounces Champagne and serve.

THE BEST BLOODY MARY

Steps:

• Gather the ingredients.
• In a highball glass filled with ice cubes, pour the vodka, tomato juice, lemon juice, and Worcestershire sauce.
• Add the hot sauce, celery salt, black pepper, and horseradish (if using).
• Stir well, or try rolling the drink . Taste and adjust the seasonings to your liking.
• Garnish with a lemon wedge, celery stalk, and/or pickle. Serve and enjoy.

MY FAVORITE BLOODY MARY

Steps:

• In a large pitcher combine the vegetable juice, celery salt, horseradish, Worcestershire sauce, Sriracha and sherry vinegar. Stir well to combine.
• Add some celery salt to a small plate.
• Run a lime wedge around the edge of the cocktail glasses and then dip the glasses in the celery salt. Fill the glasses 2/3 of the way with ice cubes. Add 2 ounces of vodka to each glass and then fill the rest of the way with the Bloody Mary mix. Stir to combine and garnish with celery stalks and olives.
• Makes my hangover soooooooooooooooooooooooo much better!

BLOODY MARY

Steps:

• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.

BLOODY MARY

Steps:

• Place tomato juice in a large container with a tight-fitting lid. Add lemon juice, Worcestershire sauce, horseradish, garlic, pepper, and Tabasco; shake vigorously. Taste, and adjust for seasoning; the mixture should be quite spicy.
• Pour 1 part vodka and 3 parts Bloody Mary mix over ice in a shaker. Shake well. Pour into glasses. Squeeze a wedge of lemon over drink (do not subsequently stir or shake drink), discard used wedge. Garnish with a large stick of celery (reserve extra stalks for munching) and a large lemon wedge.

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 HELL BLOODY MARY

Steps:

• In a large measuring cup or pitcher, combine the Worcestershire sauce, lemon juice, horseradish, hot sauce, celery seed, coriander, pepper, and salt. Add the tomato juice and vodka and stir well. Refrigerate until ready to serve.
• Prepare 4 (8 ounce) drink glasses by rubbing the rim with a lime wedge and dipping in the Bacon Salt. Fill each glass with plenty of ice and divide the Bloody Mary mixture evenly among the glasses. Garnish each glass with a bacon twist and a lime wedge and serve immediately.

SAVORY BLOODY MARY POT ROAST

Steps:

• Trim fat from roast.
• Cut slits in several places.
• Insert a small slice of garlic into each slit.
• In a 4 quart Dutch oven, brown roast on all sides in hot oil.
• Remove from heat.
• Drain off fat.
• Combine Bloody Mary mix, the 1/4 cup vodka, horseradish, Worcestershire sauce, and the minced garlic; carefully pour over the roast.
• Bake covered, in a 325º oven for 2 to 2 1/2 hours or until very tender.
• Transfer to a platter, reserving juices in Dutch oven.
• Keep roast warm.
• For gravy: measure cooking juices; skim off fat.
• If necessary, add enough water to measure 1 1/2 cups of juices.
• Return juices to Dutch Oven.
• Combine the 2 tbsps vodka and the cornstarch; stir into juices.
• Cook and stir over medium heat until bubbly; cook and stir for 1 minute more.
• Slice meat thinly across the grain; serve with gravy.

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.

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.

BEST EVER BLOODY MARY

Steps:

• In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic powder, pickle juice, and hot sauce and process until smooth. Transfer to a nonreactive container and add celery salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.
• When ready to serve, fill each glass with ice.
• Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with your favorite veggie, pickle, celery, pickled green bean, or a pickled okra.

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.