Bloody Mary Bar Recipes

BLOODY MARY BAR

Bloody Mary Bar image

Provided by Ree Drummond : Food Network

Time 45m

Yield 12 servings

Number Of Ingredients 19

Ingredients

One 64-ounce bottle tomato juice
3 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
Juice of 1/2 lemon
Hot sauce, as needed
Kosher salt and freshly ground black pepper
24 asparagus spears, trimmed
4 tablespoons salted butter
Kosher salt and freshly ground black pepper
24 peeled and deveined shrimp (U16 size)
12 slices crisp-cooked bacon
12 celery stalks with leaves, bottoms trimmed
24 black olives
1 jar small whole pickles (not gherkins)
1 bottle hot sauce
1 bottle Worcestershire sauce
1 container Montreal steak seasoning
One 750-milliliter bottle vodka (2 ounces per drink)

Steps:

For the Bloody Mary mix: Mix together the tomato juice, horseradish, Worcestershire, soy sauce, lemon juice, hot sauce as desired and some salt and pepper in a large pitcher. Refrigerate until ready to serve.
For the fixin's bar: Preheat the oven to 425 degrees F.
Put the asparagus on a baking sheet. Cut 2 tablespoons of the butter into cubes and add to the baking sheet. Season with salt and pepper. Put the shrimp on a second baking sheet. Cut the remaining 2 tablespoons butter into cubes and add to the baking sheet. Season with salt and pepper. Roast the asparagus and shrimp until cooked through and brown in spots, about 12 minutes. Remove and allow to cool.
To assemble a day ahead, put the asparagus spears, bacon and celery in separate containers. Put the olives and shrimp in separate servings bowls and cover. Arrange the containers and bowls on a baking sheet and refrigerate.
To assemble: Remove the asparagus spears, bacon and celery from their containers and arrange them standing up in separate pitchers. Uncover the serving bowls with the shrimp and olives. Drain the jar of pickles and set the jar on the serving table with the lid off. Put 24 skewers in a pitcher next to the fixin's bar ingredients. Arrange the bottles of hot sauce, Worcestershire sauce, steak seasoning and vodka on the table. Add the pitcher of Bloody Mary mix. Set out 12 highball glasses and a bowl of ice.
To serve: Fill each highball glass halfway with ice and top up two-thirds of the way with the Bloody Mary mix. Have guests add the vodka (if using) and select their own fixings to add to their drinks using the skewers.

BLOODY MARY BAR

Bloody Mary Bar image

Want to take your game-day bloody Marys to the next level? Mix together your base, then serve buffet-style with either vodka or tequila (or both!) and all kinds of garnishes, from celery sticks and cucumber spears to poached shrimp and beef jerky. This recipe is sure to score points with everyone at your bash.

Provided by Food Network Kitchen

Time 20m

Yield 8 servings

Number Of Ingredients 22

Ingredients

One 64-ounce bottle tomato juice
3/4 cup prepared horseradish
1/2 cup fresh lemon juice (3 to 4 lemons)
1/2 cup Worcestershire sauce
1 1/2 teaspoons hot sauce
Kosher salt and freshly ground black pepper
16 ounces vodka or tequila
Lemon and lime wedges
Chile lime seasoning
Persian cucumber spears
Celery hearts with leaves attached
Olives
Cornichons
Pickled pearl onions
Pickled green beans
Beef sticks or jerky
Cooked bacon
Poached shrimp
Cherry tomatoes
Cheese cubes
Halved hard-boiled eggs
Ice

Steps:

For the bloody Mary mix: Combine the tomato juice, horseradish, lemon juice, Worcestershire sauce, hot sauce and 2 teaspoons each salt and pepper in a large pitcher and stir to combine. Cover and chill until ready to serve.
For serving: Put some lemon and lime wedges in a bowl next to a shallow bowl of chile lime seasoning. Arrange the garnishes in small bowls or glasses for serving with a bowl or glass full of wooden skewers or toothpicks nearby. Fill an ice bucket or bowl with ice.
Show your guests how to rub the rim of a large party cup with a wedge of lemon or lime and then dip it into the chile lime seasoning. Fill each cup with ice, add 1 cup of the bloody Mary mix and top with 2 ounces of vodka or tequila if desired. Stir well, then let your guests pick from the garnishes using the skewers or toothpicks for the smaller items.

BLOODY MARY BAR

Bloody Mary Bar image

Provided by Nancy Fuller

Categories beverage

Time 10m

Yield 10 to 12 servings

Number Of Ingredients 21

Ingredients

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
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

Steps:

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.

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