Bloody Mary Shooters Food

BLOODY MARY SHOOTERS

Steps:

• Place salt and paprika in a small, shallow dish, mixing to combine. In a separate small, shallow dish (like a saucer), add lemon juice. Dip the rim of each shot glass into the lemon juice, then in the salt-paprika mixture. Set glasses aside.
• In a pitcher or large glass filled with ice, add tomato juice, vodka, hot sauce, and Worcestershire sauce, then stir to combine. Carefully pour mixture into each shot glass and garnish with a half-stalk of celery.

HALLOWEEN BLOODY MARY SHOOTERS

Steps:

• Bloody Mary Mix: Pulse celery in a food processor until finely chopped. Add 2 cups tomato juice and puree until smooth. Transfer to a pitcher and stir in remaining 4 cups tomato juice, lemon juice, horseradish, Worcestershire, celery salt, hot sauce, and pepper. Cover and refrigerate at least 12 hours and up to 2 days.
• Shooters: Stir together equal parts salt and pepper on a small plate. Rub lemon wedge around the rims of two double shot (3-ounce) glasses. Dip rims into salt and pepper mixture.
• Pour 2 ounces Bloody Mary mix into bottom of each glass (reserve remaining Bloody Mary mix for another use). Holding a spoon upside down over the top of the glass, slowly pour 1 ounce vodka over spoon into each glass (vodka should sit on top of Bloody Mary mix and create a layer of black). Garnish with celery.

BLOODY MARY GAZPACHO SHOOTERS

Steps:

• To the pitcher of a blender, add the tomato juice, tomatoes, cucumber, shallot, garlic, almonds, bread, lemon juice, vinegar, horseradish, Worcestershire, cumin, 20 dashes Tabasco, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Puree until smooth. Taste and add more Tabasco, salt, and/or pepper if desired.
• Transfer soup to the refrigerator for at least 30 minutes, or up to two days if making ahead of time.
• When ready to serve, add the celery salt and 1/4 teaspoon black pepper to a small plate and stir with a small spoon to mix. Wet the rims of eight jars with the lemon wedge and dip the rims into the celery salt and black pepper mix.
• Carefully pour the soup into the jars, dividing evenly between the jars. Place three olives and one pickle on each skewer and balance on the rim. Plop in a celery stick. Arrange on a tray and serve immediately.

BLOODY MARY MIX FOR SEAFOOD SHOOTERS

Steps:

• Combine all of the ingredients in a 2-cup glass measuring cup. Refrigerate until cold, about 1 hour.

BLOODY MARY CLAM SHOOTERS

Steps:

• In a pitcher, combine the Bloody Mary mix, clams and their juice and horseradish. Refrigerate for at least 2 hours or overnight.
• Distribute the drink mixture and the clams among 8 shot glasses.
• Serve each with a lemon wedge.