Eugenia Bones Bloody Mary Recipes

CLASSIC BLOODY MARY

Steps:

• Combine the vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce (if using), horseradish, celery salt and black pepper in a tall glass. Stir well to combine. Fill the remainder of the glass with ice and stir once again.
• Garnish with a piece of celery and bacon in the glass and a skewer of chopped pickles, cherry tomatoes, and green olives, if 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.

CLASSIC BLOODY MARY

Steps:

• If time allows, chill the tomato juice and vodka. Shake the tomato juice before pouring.
• In a large cocktail shaker, combine the tomato juice, lemon juice, Worcestershire sauce, horseradish, Tabasco, celery salt and black pepper. Shake well to combine (without ice). Strain into a quart mason jar or small pitcher.
• Optional: If time, chill at least 1 hour or overnight for the best flavor. (Or, make ahead and store up to 1 week.) But you also can serve right away!
• To serve, on a plate place a mixture of roughly half kosher salt and half Old Bay seasoning (or celery salt). Cut a notch in a lemon wedge, then run it around the rim of a glass. Dip the edge of the rim into a plate of salt.
• To each glass, add 2 ounces (1/4 cup) of vodka and 1/2 cup of Bloody Mary mix and stir gently to combine. Fill the glass with ice and add the garnishes.

SPICY BLOODY MARYS

Steps:

• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Add the horseradish, onion, lemon juice, Worcestershire sauce, celery salt, kosher salt, and Tabasco and puree it again. Pour the tomato juice into a 2 1/2-quart container, stir in the celery and seasonings mixture, then add the vodka and chill. Place a few ice cubes in each glass, pour in the Bloody Mary mixture, and garnish with a celery stick.

EUGENIA BONE'S BLOODY MARY

Steps:

• Combine all ingredients except ice and celery in a cocktail shaker or a quart jar. Shake well. Pour over ice. Garnish with celery.

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 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.

RAW-PACK TOMATOES

Steps:

• Have ready 4 very clean pint jars with new lids and screw-top bands that have been simmered in hot water; keep submerged in hot water until ready for use.
• Bring a large pot of water to a boil. Add tomatoes, cook 30 seconds, then remove. With a paring knife, slit the skin of the tomatoes; peel off skin over a colander placed over a bowl. Quarter tomatoes over colander, and with your thumb, press out seeds. Set aside seeds, skins, and juice.
• Place 1/2 teaspoon salt and 1/4 teaspoon citric acid or 1 teaspoon lemon juice in each hot empty jar. Pack in tomatoes (a pint jar should hold 1 1/2 large tomatoes or 4 to 5 small ones). Press down to release the juices; if the tomatoes aren't juicy, add enough boiling water to fill the jar. In either case, leave 3/4-inch space at top. Free any air bubbles by running a butter knife around inside of jar.
• Wipe rims, then screw on lids with bands until snug but not tight. Place jars in a water-bath canner or on a rack in a large pot, and cover with 2 to 3 inches water. Bring to a boil, then lower heat to maintain a rolling (not violent) boil. Boil tomatoes 40 minutes at sea level, adding 2 minutes for every 1,000 feet of altitude. (Jars must remain covered with water throughout processing time.)
• Turn off heat. Wait 5 minutes, then remove jars using tongs, and let cool; you may hear the lids ping, a sign that vacuum sealing has occurred. After 8 hours, check each lid to make sure it is concave (another sign that it's vacuum sealed), then remove screw-top band and try to remove lid with your fingertips. If you can't, the seal is tight. Label and date jars, then store in a cool, dark, dry place up to 1 year (after opening, tomatoes can be refrigerated up to 1 week). Before using, check to see if lid is still concave; if it isn't, discard.
• Press seeds and skin through colander to extract as much juice as possible (5 tomatoes should yield about 1 cup juice). You can process this juice the same way as the tomatoes or use it immediately to make a Bloody Mary.