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Nassau "Bloody Shame" Recipe

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This recipe for Nassau "Bloody Shame", by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline FitzPatrick
Added: Wednesday, July 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Same recipe as BA's Bloodies without the Vodka....ahhhh, what a "shame!"

46 oz V-8 jug, empty
Worcestershire sauce
Campbell's beef broth
Freshly squeezed lemon / lime juice
Clamato
6 Celery stalks / Spanish olives

Directions:
Directions:
1. 8 or 9 good shakes of Worcester sauce
2. 1/2 tin beef broth, maybe +
3. 1/3 C fresh lemon / lime juice, I use more because I do like the taste of the lemon and should be freshly squeezed. Makes all the difference!!
4. Clamato. Do not fill to the top of the jug, leave enough room so you can "taste and adjust" to your own palate.

If you like it spicy hot, just add Tobasco.

You may add a sprinkle of celery salt once the Bloddy is in the glass, if you wish.

Garnish with a celery stalk and / or try large Spanish olives on a skewer!!

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10

 

 

 

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