Watermelon Bloody Marys Food

WATERMELON BLOODY MARYS

Steps:

• Working in batches, puree watermelon (with seeds) and sugar in blender. Strain into a bowl through a fine sieve, pressing with a rubber spatula; discard solids. (You will have 5 1/2 cups juice.)
• For children's drinks: Divide 2 1/2 cups juice among 4 ice-filled glasses.
• For adults' drinks: Stir remaining 3 cups watermelon juice with tomato juice, hot sauce, Worcestershire sauce, salt, and celery seeds in a bowl set in a larger bowl of ice. Season with pepper. Stir in vodka and divide among 4 ice-filled glasses.
• Garnish adult drinks with a piece of watermelon and a celery stalk.

BLOODY MARY

Steps:

• Fill a highball glass one-third of the way with ice cubes. Add the tomato juice, tomato clam juice, vodka, lemon juice, horseradish, celery salt, hot sauce and Worcestershire. Stir to combine. Garnish as desired.
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BLOODY MARY BAR

Steps:

• For the bloody Mary mix: Combine the tomato juice, horseradish, lemon juice, Worcestershire sauce, hot sauce and 2 teaspoons each salt and pepper in a large pitcher and stir to combine. Cover and chill until ready to serve.
• For serving: Put some lemon and lime wedges in a bowl next to a shallow bowl of chile lime seasoning. Arrange the garnishes in small bowls or glasses for serving with a bowl or glass full of wooden skewers or toothpicks nearby. Fill an ice bucket or bowl with ice.
• Show your guests how to rub the rim of a large party cup with a wedge of lemon or lime and then dip it into the chile lime seasoning. Fill each cup with ice, add 1 cup of the bloody Mary mix and top with 2 ounces of vodka or tequila if desired. Stir well, then let your guests pick from the garnishes using the skewers or toothpicks for the smaller items.

WATERMELON BLOODY MARY BAR

Steps:

• For the cooler bowls: Set the watermelon on its side (stem end facing left or right) and cut the watermelon in half crosswise, resulting in two tall halves. Cut off a small flat piece of rind from the bottom of each half so the watermelon is stable, then stand each half flesh-side up. Use a ratcheting pineapple corer to remove the central flesh from each half; the remaining flesh will help the liquor bottles fit snugly. (Reserve the cored flesh for another use.) Use a paring knife to make zigzag cuts around the edges of the watermelon bowls. Freeze each watermelon half until solid, 6 hours or up to overnight.
• For the garnish bowls: Set a watermelon on its side (stem end facing left or right) and cut the watermelon in half crosswise. Cut off a small flat piece of rind from the bottom of each half so the watermelon is stable.
• Insert an immersion blender into the flesh. Gently push and move the immersion blender down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the blender to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Strain the juice into a large bowl. Repeat the process with the remaining watermelons. Reserve the strained juice.
• Use a paring knife to make zigzag cuts around the edges of the watermelon bowls. Pat the watermelon bowls dry with paper towels and set aside.
• For the Bloody Mary mixer: Set the remaining 20-pound watermelon on its side (stem end facing left or right) and cut off a small flat piece of rind from the bottom so that the watermelon is stable lying on its side. Cut off a 4-inch slice from the top, exposing the flesh.
• Transfer the watermelon to the sink (to avoid splashes). Insert an immersion blender into the flesh. Gently push and move the immersion blender down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the blender to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Strain the pureed juice out of the watermelon into the bowl with the reserved strained watermelon juice. Use a paring knife to make zigzag cuts around the edge of the watermelon.
• Add 16 cups of the watermelon juice to a large pitcher or bowl. Add the horseradish, Worcestershire sauce, hot sauce, celery salt and 1 1/2 tablespoons salt and mix to combine.
• Add 1 bottle of tomato juice and 8 cups of the watermelon mixture to the hollowed watermelon. Chill the remaining watermelon mixture in the fridge.
• Insert the liquor bottles into the frozen cored watermelons. Fill the small watermelon bowls with your favorite garnishes. Top up the hollowed watermelon with the reserved Bloody Mary mixture and remaining bottle of tomato juice when needed.
• To serve, fill a glass with ice cubes. Add equal amounts liquor of choice and Bloody Mary Mixer. Top with your favorite garnishes.