Redeye Bloody Mary Recipes

BLOODY MARYS

Steps:

• Fill 2 mason jars with ice. Divide the vodka between the jars and squeeze in the lime juice. Add a few sprinkles of steak seasoning, 2 or 3 dashes of Worcestershire sauce and a dash of cayenne pepper to each. Divide the tomato juice between the jars and add a dash each of salt and pepper to each jar.
• Use a celery stalk to push a squeezed lime half into the bottom of each jar, then stir everything around with the celery. (If you prefer an iceless Bloody Mary, screw on the lid of each mason jar and shake for 20 to 30 seconds, then use the lid of the jar as a strainer and pour into glasses.)

BLOODY MARY CHILI

Steps:

• For serving: celery sticks, carrot sticks, ranch dressing and tortilla chips
• In a large pot over medium heat, add some olive oil and saute the celery and onions until soft. Add the garlic and stir, then add the ground beef. Cook until browned, 5 to 10 minutes; drain off the excess fat. Stir in the chili powder, cumin and oregano.
• In a pitcher, mix up the Bloody Mary mix, vodka if using, Montreal steak seasoning, Tabasco and Worcestershire and add it to the pot. Add the kidney and pinto beans, stir together well, cover and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. Add more Bloody Mary mix or water if needed during simmering.
• Serve with celery and carrot sticks, ranch dressing and tortilla chips.

BLOODY MARY POT ROAST

Steps:

• Place 22 x 18-inch piece of aluminum foil in an ungreased 13 x 9 x 2-inch pan.
• Place beef in pan, and add Bloody Mary mix and wine.
• Sprinkle with flour, pepper, and onion soup mix.
• Arrange vegetables around beef.
• Fold foil over and seal.
• Bake at 350°F for 2 hours or until tender.

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.

THE ORIGINAL MIX CLASSIC BLOODY MARY (A K A THE RED SNAPPER)

Steps:

• Place Worcestershire sauce, peppers, salt and lemon juice in a cocktail shaker or a wide-mouth jar. Add ice, vodka and tomato juice. Shake well.
• Pour into a highball glass or goblet.
• Garnish with lime, and serve.

REDEYE BLOODY MARY

Steps:

• Combine the tomato juice, vodka, lemon juice, lime juice, horseradish, Worcestershire sauce, celery salt, hot pepper sauce, black pepper, and pickled pepper juice in a large pitcher; stir. Refrigerate 8 hours to overnight. Stir in cilantro just before serving.n

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.

REDEYE BLOODY MARY

Steps:

• Combine the tomato juice, vodka, lemon juice, lime juice, horseradish, Worcestershire sauce, celery salt, hot pepper sauce, black pepper, and pickled pepper juice in a large pitcher; stir. Refrigerate 8 hours to overnight. Stir in cilantro just before serving.n