"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bloody Mary Recipe

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This recipe for Bloody Mary, by , is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Stark
Added: Wednesday, February 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1- 46 ounce can of Sacramento tomato juice,
2 limes, juiced, to yield 2 tablespoons fresh lime juice plus 1 lime, quartered, for salting the rim,
3 tablespoons prepared horseradish,
2 tablespoons Tabasco sauce,
4 tablespoons Worcestershire sauce,
1 teaspoon fresh ground black pepper,
23 ounces vodka,
Kosher salt,
celery, for garnish

Directions:
Directions:
In a large pitcher, combine the tomato juice, lime juice, horseradish, Tabasco, Worcestershire, pepper, and vodka. Mix well.
Moisten the rim of a glass with one of the pieces of lime and dip the rim in a plate of salt. Pour the bloody mary into the glass with ice and garnish with a rib of celery.

Number Of Servings:
Number Of Servings:
makes 1 large pitcher

 

 

 

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