SOUTHERN LIVING BLOODY MARY RECIPE
While the South can't lay claim to the Bloody Mary (even cocktail experts can't agree on where or when it was first made), it's such a fixture at weekend brunches and afternoon tailgates that it might as well have originated here. Like many Southern recipes, the cocktail appears simple, but it's deceptively complex. Tomato juice and vodka are essential-from there, spices and seasonings vary as much as the person making the drink. We tested all sorts of add-ins (some traditional, some not so much) to make a spicy, pungent base that's just right when mixed with your favorite vodka and served over ice in a sturdy glass. As for garnishes, some bars and restaurants are all about the showmanship, from steamed oysters to boiled shrimp, but we prefer a simpler approach with celery, pickled vegetables, and-to gild the lily-a bacon salt rim. Maybe the Bloody Mary is more Southern than we thought.
Provided by Karen Schroeder-Rankin
Categories Cocktails
Time 10m
Yield 1 Serving
Number Of Ingredients 23
Steps:
- Cook bacon slices until crisp. Drain on paper towels and blot dry; then crumble (making about 1/4 cup). Pulse crumbled bacon, kosher salt, Old Bay seasoning, ground coriander, and celery salt in a mini food processor until ingredients are uniformly ground, 6 to 8 times. Store in an airtight container at room temperature up to 1 week.
- Process all Spicy Bloody Mary Mixer ingredients in a blender until smooth. Refrigerate in an airtight container up to 4 days.
- Rub a lime wedge on the rim of 16-oz. glass. Spread Bloody Mary Bacon Salt in a saucer; dip glass rim in salt. Fill glass with ice. Squeeze lime wedge and lemon wedge into glass, and add vodka. Top with Spicy Bloody Mary Mixer; stir to combine. Garnish with a pickled okra pod, celery stick, or bamboo pick threaded with olives and cocktail onions.
BLOODY MARY
Provided by Ina Garten
Time 45m
Yield 6 drinks
Number Of Ingredients 10
Steps:
- Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.
BLOODY MARY POACHED SHRIMP
Shrimp is a must at any Southern gathering and this poached recipe is definitely a winner.
Provided by Sheri Castle
Time 8h40m
Number Of Ingredients 14
Steps:
- Place 1 cup water and 3 cups of the Bloody Mary mix in a large saucepan; bring to a boil over high. Remove from heat. Add shrimp; cover and let stand until shrimp are barely opaque in centers, about 8 minutes. Immediately stir ice into shrimp mixture to stop cooking; let stand until shrimp are cool, about 5 minutes. Drain shrimp, and pat dry.
- Stir together cocktail sauce, vodka, oil, lemon juice, hot sauce, Worcestershire, celery seeds, pepper, and remaining 1 cup Bloody Mary mix in a large bowl or a large heavy-duty ziplock plastic freezer bag.
- Stir shrimp, sliced celery, and onion into cocktail sauce mixture. Cover (or seal bag), and place in refrigerator to marinate at least 8 hours or, preferably, up to 24 hours.
- Transfer shrimp mixture to a large serving bowl. Top with desired garnishes, and serve immediately. (The dish can be made in advance. Store, covered, in refrigerator up to 3 days.)
SPICY BLOODY MARYS
Steps:
- Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Add the horseradish, onion, lemon juice, Worcestershire sauce, celery salt, kosher salt, and Tabasco and puree it again. Pour the tomato juice into a 2 1/2-quart container, stir in the celery and seasonings mixture, then add the vodka and chill. Place a few ice cubes in each glass, pour in the Bloody Mary mixture, and garnish with a celery stick.
BLOODY MARY (BY THE PITCHER)
My husband brought this recipe to me from our local paper last weekend. He is a Bloody Mary lover and I wouldn't want this one to get away. Dan'l says this recipe is a winner!! Why make one glass, when you can make a pitcher full? This recipe makes 4-5 pint sized servings.
Provided by Bev I Am
Categories Beverages
Time 5m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Combine tomato juice, Clamato juice and vodka in a large pitcher and stir to blend.
- Add remaining ingredients (except hot sauce) and stir with a wooden spoon until all is well blended.
- Taste, then add hot sauce depending on how spicy you like your bloody mary (my husband likes plenty of spice!).
- On a small plate, combine coarse salt and Old Bay seasoning.
- Run a lemon or lime slice around the rim of your glass, then dip the rim into the Old Bay/salt mixture.
- Add ice to your glass (if desired) and pour in the bloody mary mixture.
- Garnish with desired items.
SOUTHWESTERN BLOODY MARY
Categories Vodka Alcoholic Brunch Cocktail Lemon Celery Bon Appétit Drink Vegetarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Mix first 7 ingredients in pitcher. Chill mixture until cold, at least 2 hours or overnight. Mix in vodka.
- Fill 6 tall glasses with ice. Pour Bloody Mary mixture over. Garnish with celery and chilies.
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