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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Bloody Mary Bar Recipe

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This recipe for Bloody Mary Bar is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bloody Mary Base:
2 cups tomato juice
2 cups clam and tomato juice, such as Clamato
1/4 cup lemon juice
1 heaping tablespoon drained prepared horseradish
6 to 8 dashes Worcestershire sauce
4 to 6 dashes hot sauce, or to taste

Bloody Mary Bar:
5 pounds ice
1 liter vodka
Prepared horseradish
Worcestershire sauce
Hot sauce
12 cold beers
3 cups mixed pickled vegetables (string beans, okra, jalapenos, carrots)
12 strips crisp cooked bacon
12 strips beef jerky
2 cups pitted olives
5 lemons, cut into wedges
5 limes, cut into wedges
12 sprigs fresh rosemary
12 celery stalks with tops
Seafood seasoning, such as Old Bay
Directions:
Directions:
Special equipment: stirring sticks, straws and toothpicks

For the Bloody Mary base: In a large pitcher, stir to combine the tomato juice, clam and tomato juice, lemon juice, horseradish, Worcestershire sauce and hot sauce.

For the Bloody Mary bar: Set up a large table with glasses, ice in a bucket with tongs, vodka and the remaining Bloody Mary bar ingredients and garnishes. Have stirring sticks, straws and toothpicks available to skewer garnishes.
Number Of Servings:
Number Of Servings:
10 to 12 servings

 

 

 

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