Wild River Bloody Mary Mix Recipes

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BLOODY MARY WITH HOMEMADE VEGETABLE JUICE



Bloody Mary with Homemade Vegetable Juice image

Provided by Bobby Flay

Categories     beverage

Time 2h55m

Yield 4 servings

Number Of Ingredients 16

4 very ripe beefsteak tomatoes, cored and diced
1 cup diced carrots
1 cup diced celery, plus stalks for garnish
1/2 cup diced beets
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon cracked black pepper
8 leaves flat-leaf spinach
3 leaves kale
1 small bunch watercress
2 tablespoons chopped flat-leaf parsley
Pinch chile de arbol powder
1 to 1 1/2 cups vodka, cold
1 teaspoon celery salt, plus for garnish
2 to 3 tablespoons prepared horseradish
Hot sauce

Steps:

  • Combine the tomatoes, carrots, celery, beets, 1 tablespoon of the Worcestershire, and the salt and pepper in a medium saucepan. Add 1 cup water and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 15 minutes. Add the spinach, kale, watercress, parsley and chile de arbol; cover and simmer for another 5 minutes.
  • Remove the pan from the heat and let cool for 10 minutes. Transfer mixture to a blender, add another 1 cup water, and puree until very, very smooth, about 3 minutes. Strain through a fine-mesh sieve into a small pitcher. Cover and refrigerate until cold, at least 2 hours.
  • Stir 1 cup vodka into the pitcher; taste, and add more vodka as desired. Stir in the celery salt and the remaining 1 tablespoon Worcestershire. Add horseradish and hot sauce to taste.
  • To serve, put ice cubes in 4 glasses. Divide the bloody mary mixture among the glasses, and garnish each with a celery stick and a sprinkle of celery salt.

MAKE-AHEAD BLOODY MARY MIX



Make-Ahead Bloody Mary Mix image

For this big-batch drink, mix everything but the vodka together ahead of time and allow the flavors to mingle. Let guests customize their Bloody Marys with black pepper and skewers with caperberries, okra, pickled onions, and lemon (Make the garnish a day in advance if you like).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 13h25m

Number Of Ingredients 10

3 stalks celery, cut into 2-inch pieces
6 cups tomato juice
1/4 cup fresh lemon juice (from 2 to 3 lemons)
3 tablespoons lightly packed grated peeled fresh horseradish
2 tablespoons Worcestershire sauce
1 teaspoon celery salt
1 to 2 teaspoons hot sauce, such as Tabasco, plus more for serving
Freshly ground pepper
Pickled okra, pickled pearl onions, caperberries, and lemon slices, for garnish (optional)
Vodka, chilled

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.

WILD RIVER BLOODY MARY MIX



Wild River Bloody Mary Mix image

This recipe was used in our bar in Clayton, Idaho. It is a handy mix that can be made ahead of time. Just add to a glass of vodka and ice, and garnish as desired. The 'Wild River Saloon' was known for its Bloody Marys.

Provided by paniece

Categories     Bloody Marys

Time 10m

Yield 12

Number Of Ingredients 5

1 (46 fluid ounce) bottle tomato juice
1 ½ tablespoons celery salt
1 ½ teaspoons ground black pepper
3 tablespoons Worcestershire sauce
1 ½ teaspoons hot pepper sauce (e.g. Tabasco™)

Steps:

  • In a large jar or bottle, combine the tomato juice, celery salt, pepper, Worcestershire sauce, and hot pepper sauce. Secure the lid and shake, or stir to mix until well blended. Store in the refrigerator for up to one week.n

Nutrition Facts : Calories 23.3 calories, Carbohydrate 5.7 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0 g, Sodium 890.5 mg, Sugar 4.2 g

BLOODY MARY MIX



Bloody Mary Mix image

We've made hundreds of thousands of bloody Marys over the decades at Prune, with 11 variations, and this classic base mix has been the stalwart, gleaming engine of them all. The lemon juice is what makes it so bright and zingy, and the Sacramento brand tomato juice is clean, with perfect body, never muddy or thick. Prepared horseradish keeps its bite and moisture just about forever, whereas fresh grated horseradish loses its potency almost immediately, leaving dead bits of pencil shavings in the glass instead - so resist the urge to "improve" the recipe. Worcestershire sauce adds greater depth to the umami already inherent in tomato, and the Tabasco brand hot-pepper sauce brings vibrancy with its high acidity but very manageable heat. This bloody Mary is as refreshing as a virgin affair as it is when spiked and garnished.

Provided by Gabrielle Hamilton

Categories     cocktails

Time 15m

Yield About 8 to 14 drinks

Number Of Ingredients 10

1 (46-ounce) can Sacramento brand tomato juice (5 3/4 cups)
3/4 cup plus 1 tablespoon Gold's Prepared Horseradish
1/2 cup fresh lemon juice (from 3 or 4 juicy lemons)
1/2 cup Lea & Perrins Worcestershire sauce
2 teaspoons freshly ground black pepper
2 teaspoons Diamond Crystal kosher salt
2 teaspoons Tabasco hot sauce
Ice
Tito's Handmade Vodka, for spiking (optional)
Celery ribs, pimento-stuffed olives and lemon wedges, for garnish

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.

WILD RIVER BLOODY MARY MIX



Wild River Bloody Mary Mix image

This recipe was used in our bar in Clayton, Idaho. It is a handy mix that can be made ahead of time. Just add to a glass of vodka and ice, and garnish as desired. The 'Wild River Saloon' was known for its Bloody Marys.

Provided by paniece

Categories     Bloody Marys

Time 10m

Yield 12

Number Of Ingredients 5

1 (46 fluid ounce) bottle tomato juice
1 ½ tablespoons celery salt
1 ½ teaspoons ground black pepper
3 tablespoons Worcestershire sauce
1 ½ teaspoons hot pepper sauce (e.g. Tabasco™)

Steps:

  • In a large jar or bottle, combine the tomato juice, celery salt, pepper, Worcestershire sauce, and hot pepper sauce. Secure the lid and shake, or stir to mix until well blended. Store in the refrigerator for up to one week.n

Nutrition Facts : Calories 23.3 calories, Carbohydrate 5.7 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0 g, Sodium 890.5 mg, Sugar 4.2 g

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