Bloody Mary Mixer
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Martha Stewart Living, December
- Yield Makes 8 drinks (24 ounces)
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Ingredients
- 3 cups tomato juice
- 2 teaspoons prepared horseradish
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 teaspoons freshly squeezed lemon juice
- 2 teaspoons Worcestershire sauce
- 1/2 to 3/4 teaspoon hot sauce
Directions
- Stir together all ingredients. Using a funnel, pour into an airtight bottle. Refrigerate up to 1 week.
I tried to make Bloody Mary once, my friend gave me recepie over the phone.. Maybe I didn't hear her right, but my Bloody Mary was bad, it tasted like something was missing.. I think this one is the right one!
Instead of using the black pepper, and worcestershire sause, try the new A1 with cracked peppercorns, also add same amount of lime juice that you do lemon and garnish rim with a crushed mixturer of sea-salt, celery salt and a scant of cayanne pepper, dip glass in a little tomatoe juice for everything to stick. And to celery stick, green olives and a pepperoncini. Yummy!
Dan Harp