Southwestern Bloody Mary Food
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.
MIDWEST MARY
In the Midwest, Bloody Marys garnished with meats, cheeses and veggies are works of art. My beverage has skewers of bratwurst, cheese curds and dill pickles. -Kathryn Conrad, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Using lemon wedges, moisten the rims of six highball glasses. Sprinkle salt and pepper on a plate; dip rims in mixture. Fill with ice; set glasses aside., In a large pitcher, combine tomato juice, beer, vodka, lemon juice, hot pepper sauce and Worcestershire sauce; pour into prepared glasses. Garnish with skewers of bratwurst, cheese and pickles.
Nutrition Facts : Fat pepper and garnishes), Cholesterol 0 fat (0 saturated fat), Sodium 0 cholesterol, Carbohydrate 349mg sodium, Fiber 9g carbohydrate (6g sugars, Protein 1g fiber)
SOUTHWESTERN BLOODY MARY
Chipolte flavor adds a new kick to the regular Bloody Mary. If you like it, you can add the chipolte chili (minced finely) along with the canned chipolte/adobo sauce. This recipe needs to chill for at least 2 hours (cook time is chill time) This recipe is a variation of the one printed in the June 1999 issue of Bon Appétit. Posted for Mexico/Southwest -- ZWT#5.
Provided by Kim127
Categories Beverages
Time 2h10m
Yield 6 serving(s)
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 glasses with ice. Pour Bloody Mary mixture over. Garnish with celery and chilies.
Nutrition Facts : Calories 87.9, Fat 0.3, Sodium 64.8, Carbohydrate 7, Fiber 1.4, Sugar 4.2, Protein 1.2
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