Bloody Mary Bar
Part salad bar, part drink bar, the Bloody Mary bar is becoming a popular interactive addition to parties and restaurant bars everywhere. Since everyone has their own idea of the perfect Bloody Mary, each drink can be individually crafted to get the seasoning just right. It's not only fun but efficient to let guests mix up their own custom blend. Each region of the country has local add-ins and flavorings but one thing is consistent; everyone thinks their version is the best. As a Southerner, I would lose my membership card if I didn’t know how to make a good Bloody Mary. Southerners like a Bloody Mary to be spicy, heavy on the horseradish and loaded with fresh vegetables —a garden in a glass. To set up your own Bloody Mary bar, a cleared kitchen counter works well. You’ll need to keep your veggies chilled so put them in glasses, place in a low container or bowl and fill around the glasses with ice.
Use large glasses for serving since it will be packed with veggies and mix-ins until the flavor is just right. Long teaspoons are best to mix up the goodies—a plastic stirrer just won’t cut it. Have lots of wipes or towels on hand for spills and don’t use a white tablecloth for this one.
BLOODY MARY BAR SHOPPING LIST
VODKA: Use your favorite vodka. Sometimes I use Absolut Peppar and rim glasses with a pepper and sea salt mixture before adding liquids and mix-ins.
MIX: Get one or two types of bottled mix or good organic tomato juice for the base
Major Peter’s (recommended)
FLAVOR AND SPICE
Lea & Perrin Worcestershire
Old Bay Seasoning (look at the fish counter if you can’t find it with the seasonings)
Louisiana Hot Sauce
Fresh ground pepper
Red pepper flakes
Fresh ground horseradish
Share your favorite Bloody Mary recipe by commenting below.
This is a perfect for a Super Bowl party--- so we're rerunning it!