Bloody Bull Mix Texas Style Sallye Food

BLOODY BULL COCKTAIL

Steps:

• Mix all ingredients for the glass rim on a plate. Wet the rim of a highball glass with a lemon wedge and dip the rim in the seasonings. Fill the glass with fresh ice cubes.
• Combine all cocktail ingredients except for the garnish in a cocktail shaker over ice, and shake gently to blend.
• Strain over ice into the prepared highball glass. Garnish with a celery stalk, jalapeño slices, and a lemon wedge. Tada! Cheers!

BLOODY BULL COCKTAIL

Steps:

• Combine the tequila, clam juice, tomato juice, lemon juice, olive brine, horseradish and Worcestershire sauce in a carafe or pitcher and stir. Divide the mixture among 4 rocks glasses filled with ice.
• Thread an olive, cocktail onion and lemon wedge on each skewer. Garnish each glass with a skewer and a fresh clam if desired as well.
• Yield: 4 cocktails

BLOODY BULL

Steps:

• To a pitcher filled a quarter full with ice, add the tomato juice, beef broth, vodka, lemon juice, horseradish, hot sauce, Worcestershire sauce, celery seed and pepper. Stir to combine. Serve over ice, garnished with celery stalks and Spicy Pickled Okra and Green Beans.
• Bring a medium pot of well-salted water to a boil. Have an ice bath ready.
• Boil the green beans until just crisp-tender, about 3 minutes. Add the okra and cook for 30 seconds. Drain in a colander and immediately transfer to the ice bath to cool. Drain the vegetables and pack them into the Mason jar along with the dill and garlic.
• Heat a medium saucepan over medium heat and add the coriander seeds; toast until fragrant and a shade darker, about 2 minutes. Add the vinegar, sugar, red pepper flakes, cayenne, smoked paprika, 1 1/2 teaspoons salt and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the brine over the vegetables. Add a little water to the jar to cover the vegetables if necessary. Cool to room temperature, then cover the jar and refrigerate for at least 6 hours and up to 3 weeks.

BLOODY BULL MIX TEXAS STYLE (SALLYE)

Steps:

• 1. Mix all ingredients except tequila well in a gallon jar with lid. Place covered in fridge and chill at least overnight (it's actually better after several days of chilling) Will last a week or more in the fridge if left covered.
• 2. ***Pour one shot glass of tequila over ice in a serving glass. Finish filling glass with bloody bull mixture. Gently stir to blend. Garnish with celery rib and orange and lime slices if desired.

BLOODY BULL

Steps:

• In a small bowl or pitcher, combine tomato juice, bouillon, vodka, Worcestershire sauce, hot sauce, Essence, celery salt, lime juice and lemon juice and stir to blend well.
• Divide the mixture between two highball glasses containing ice, and garnish with black pepper and celery stick.

BLOODY BULL

Steps:

• Mix vegetable juice, broth, vodka, Worcestershire sauce, lime juice and garlic powder in 4-cup measuring cup. Divide ice cubes among four 12-ounce glasses. Pour juice mixture over and stir to blend. Garnish each with 1 green onion and serve.

EMERIL'S BLOODY MARY MIX

Steps:

• In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic, and hot sauce and process until smooth. Transfer to a nonreactive container and add salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.
• When ready to serve, fill each glass with ice.
• Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with a pickled green bean and a pickled okra.