Bloody Marys - Page 3

**Warped04** · 07-10-2007, 04:11 AM

Quote:

Originally Posted by Dude

My seeker recipe....you add A1 to it. And other stuff.

this is true...We used to serve them with A1 at the restaurant.

I love Bloody Mary's ... Not only are they a morning hangover drink, they are like a meal within a drink.

Drunkensatyr · 07-10-2007, 04:15 AM

Tomato juice
Tito's Vodka
2 splashes Worcestershire
fresh grated ginger
prepared horseradish
fresh ground pepper
fresh lime juice
dash of celery salt
"@ss Reaper hot sauce (MAYBE 2 splashes...if you are brave enough)
Shake hard over ice, Strain

heinz57 · 07-10-2007, 04:24 AM

Has anyone ever considered/attempted a beer with a tomato hint in it, or is the acid content too much?

**Yuri_Rage** · 07-10-2007, 04:54 AM

I make a great Bloody Mary, but I don't really measure much...and the recipe varies depending on what I have in the kitchen.

Yuri's Bloody Mary (an approximation):

8 oz tomato juice (generic, spicy Clamato, spicy V8...whatever's around)
1-2 oz vodka (Absolut works nicely in mixers...don't waste the good stuff)
Juice of 1/4 to 1/2 a lime (depending on the size of the lime)
1 Tbsp Worcestershire
A few drops of good hot sauce (Tobasco, Cholula's, etc)
Maybe a few more drops of hot sauce
Generous addition of fresh ground pepper (for the adventurous, add some fresh ground red pepper flakes)
Dash celery salt
Pinch horseradish (optional)

Shake with ice, strain (or don't strain...doesn't matter to me) into a glass rimmed with seasoned salt (Lowry's). Garnish with lime.