"Those who forget the pasta are condemned to reheat it."--Unknown

Bloody Brendy Recipe

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This recipe for Bloody Brendy, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 cups tomato juice
3 cups of vodka
squeeze juice of 1 lemon
squeeze juice of 1 lime
2 tbsp. prepared horseradish
2 tbsp. Worcestershire Sauce, or to taste
1 teaspoon garlic salt
1 teaspoon of celery salt
2 dashes of hot sauce
a couple of cracks of coarse ground pepper

Rimming:
Montreal Steak seasoning

Garnish:
cocktail onions
Queen Anne olives
celery stalks cut slim

Directions:
Directions:
Mix all ingredients add ice and stir. Then remove ice. Chill in refrigerator. Rub rim of glass with squeezed lemons or lime rinds to wet. Rim glass with Montreal Steak seasoning. (you can skip the rimming). Pour in tall glasses over ice cubes. Garnish with a celery stalk and skewer an olive, onion, and olive on a bamboo stick as tall as the glass.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
My personal favorite. This will make 6 drinks. Brendy by the way is a name that my brother's in law John and Patrick love to call me. My youngest son Tony had forged my name on a school document when he was 5. A 2nd grader told him that is how to spell my name. He wrote it in red pen and wrote the "n" backwards. Needless to say, the Principal didn't buy it and sent the note home to me in a sealed envelope along with his detention slip! Serves 6

 

 

 

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