Bloody Mary’s by the bucket load

Bill’s Bloody Mary’s by the bucket load.

I love Bloody Mary’s and although one is usually enough they are perfect for brunches and great for chasing away the gremlins that might be haunting you from the night before’s festivities.

This is 3 recipes for 1 drink, 10-12 drinks, and 15-20 drinks. So its great for a party no matter how many are coming over.

I serve mine with horseradish. Celery salt is a hard ingredient to find in Sweden but it can be found and does make a great addition, so it is worth trying to find. Look in ICA Maxi.

Bloody Mary's
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This is 3 recipes for 1 drink, 10-12 drinks, and 15 - 20 drinks. You can buy horseradish in tubes but freshly grated is best. Of course like back home in New York a stick of celery for stirring is required. These measurements will need small adjustments to suit your taste. So much depends on your tomato juice (thin or thick) the strength of your bouillon.
Servings Prep Time
1 10 minutes
Servings Prep Time
1 10 minutes
Bloody Mary's
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
This is 3 recipes for 1 drink, 10-12 drinks, and 15 - 20 drinks. You can buy horseradish in tubes but freshly grated is best. Of course like back home in New York a stick of celery for stirring is required. These measurements will need small adjustments to suit your taste. So much depends on your tomato juice (thin or thick) the strength of your bouillon.
Servings Prep Time
1 10 minutes
Servings Prep Time
1 10 minutes
Ingredients
For 1 Bloody Mary (200 cl)
For 10 - 12 Drinks (200 cl.)
For 15- 20 Drinks (200 cl)
Servings:
Units:
Instructions
  1. Place all the tomato juice and beef bullion in a large pot or bowl. Then add the rest of the liquid ingredients a bit at a time until it tastes right for you. Add the salt and mix before the lemon juice so you get a better idea of exactly how much lemon juice you want.
  2. If you can find Celery Salt add it before in place of the plain salt which you will then need much less of.
Recipe Notes

Try and make this one hour before you want to use it and grate the horseradish just before you are going to add it to the tomato juice.

The first requirement for a good Bloody Mary is finding a good thick tomato juice that will stand up to all the other things that go into it.

The other things a good Bloody Mary has to have in my book is horseradish and beef bouillon. Here again I use Campbell's soups beef consume - don't use beef stock cubes but liquid fond that comes in bottles is a good substitute.

The measurements here for the spices are approximate and really should read "to taste", I like mine spicy so add what you personally like.

Horseradish is seasonal although available all year here, but the strength varies a good deal. In the summer and fall it's hot as you know, and in the spring it's old and has lost a bit of it's bite, so you will have to adjust the amount to your own taste according to how fresh your horseradish is.

Try and use fresh ground pepper if possible it does add a lot to the finished drink.

Bloody Marys are delicious but usually one is enough before a brunch so mix up just the amount for the number of guests you have coming. One drink is like a little meal all by itself and be sure to serve them cold over ice.

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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

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