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 Message 4329 of 20656 in Recipe Exchange
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Subject: Re: Bloody Mary
From: Kent Garber
Posted: Sat Aug 25. 2001, 22:01 UTC
Followup to: "Bloody Mary"  by what  (Sat Aug 25. 2001, 20:56 UTC)
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
------  ----------  ------------------------------
   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.


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