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Weekend Cocktail: The Perfect Bloody Mary

Something about football screams Bloody..... Mary:)

I'm not sure where it started, but no tailgate worth it's ribs would be complete without a Bloody Mary. And just like ribs, potato salad, and gumbo, everyone has a recipe (most very closely guarded secrets) for the world's best Bloody Mary. I've researched. I've asked my friends. I've taste-tested, mixed, and poured. Now, I'd like to offer my own entry into the Bloody Mary Hall of Fame. Try one this weekend and let me know what you think!


Makes about a quart of mix; enough for 6-8 drinks

In a blender add:

3 cups tomato juice

4 T. fresh lemon juice

1 T. fresh lime juice

1 1/4 T. Horseradish (find it in a jar, ususally by the dairy)

2 T. Worcestershire Sauce

1/2 t. minced garlic

1/2 t. Tabasco

1/4 t. celery salt (plus more for rimming the glasses)

1/3 t. Kosher salt

1/2 t. black pepper

Whir everything together until smooth, transfer to a glass pitcher and chill. Before serving, assemble your mix-ins, garnishes, and rim mix.

Rim mix: Pour 1/4 t. celery salt, 1/4 t. Kosher salt, 1/4 t. black pepper onto a saucer. To rim glasses, use a lemon or lime wedge to mositen the rim of the glass. Dip the rim into the mix.

To serve: Add one ounce good quality vodka (I often use Absolut Peppar for a spicy kick) to each glass. Fill with ice. Pour Bloody Mary mix over ice. Let guests garnish at will. 

Garnish and mix-in options:

Limes, cut into wedges

Lemons, cut into wedges

Celery stalks with the leafy green tops

Pickled green beans

Pickled okra

Green onion stalks


Additonal Horseradish

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