For a new twist. Rim the glass with an equal mixture of Chilli powder and
celery salt.
----------------http://homecooking.about.com/library/archive/blmisc35.htm
Peggy says: I picked up this recipe many years ago from a bartender friend who
was renowned for his Bloody Marys. I think the beef bouillon gives it an added
dimension in flavor. It's still the best I've ever had, and it is also a great
addition to soups and even as a non-alcoholic refreshing drink.
Ingredients
2 (46 ounces) cans tomato juice
1 (10 ounce) can beef bouillon
1 teaspoon coarsely-ground fresh black pepper
1 teaspoon celery salt
1 teaspoon Accent seasoning (MSG)
4 ounces lemon juice
1 (5 ounce) bottle Lea & Perrins Worcestershire sauce
Tabasco sauce to taste (for heat)
Instructions: Mix all ingredients thoroughly. Refrigerate. Yield: 1 gallon
Credits: Shared by: Peggy, Home Cooking Guide
-----------------http://www.floras-hideout.com/drrecipes/mxp/drinks/72.html
Bo's Bloody Mary Mix
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alcohol Beverages
Amount Measure Ingredient -- Preparation Method
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2 Cups V-8® Vegetable Juice
1 Cup Tomato Juice
1/2 Cup Lemon Juice
2 Teaspoons Worcestershire Sauce
12 Drops Hot Pepper Sauce
2 Teaspoons Prepared Horseradish -- (coarse)
1/2 Teaspoon Fresh Ground Black Pepper
Gin
Lime Wedges
Celery Stalk
Place all ingredients, except gin, limes and celery in a 1-quart glass jar
with a tight lid and shake well to mix. Taste and adjust lemon juice and
seasoning as desired. Store in refrigerator for up to a week.
To serve, fill an 8-ounce glass with ice cubes. Add 1 to ounces of gin and fill
with mix. Stir to mix well. Garnish with lime wedges and/or celery stalks.
Serves 4.
NOTE: To keep drinks at full strength while keeping them cold, freeze tomato
juice into cubes and use these in the bloody marys.