Bloody Mary Shooters Recipes

SPICED BLOODY MARY SHOTS

Steps:

• Dip the rims of six shot glasses in honey. Tip the za'atar out onto a plate then turn the rims of the glasses around in the za'atar to coat the very edges.
• Mix all of the other ingredients together in a jug including a couple of handfuls of ice. Stir until the outside of the jug feels cold. Remove the ice with a slotted spoon then carefully pour the mixture into the prepared glasses then spoon a few drops of chilli oil on top of each one. Serve with warm flatbread, olive oil, more za'atar, olives and pickled chillies if you like.

BLOODY MARY SHOOTERS

Steps:

• Place salt and paprika in a small, shallow dish, mixing to combine. In a separate small, shallow dish (like a saucer), add lemon juice. Dip the rim of each shot glass into the lemon juice, then in the salt-paprika mixture. Set glasses aside.
• In a pitcher or large glass filled with ice, add tomato juice, vodka, hot sauce, and Worcestershire sauce, then stir to combine. Carefully pour mixture into each shot glass and garnish with a half-stalk of celery.

HALLOWEEN BLOODY MARY SHOOTERS

Steps:

• Bloody Mary Mix: Pulse celery in a food processor until finely chopped. Add 2 cups tomato juice and puree until smooth. Transfer to a pitcher and stir in remaining 4 cups tomato juice, lemon juice, horseradish, Worcestershire, celery salt, hot sauce, and pepper. Cover and refrigerate at least 12 hours and up to 2 days.
• Shooters: Stir together equal parts salt and pepper on a small plate. Rub lemon wedge around the rims of two double shot (3-ounce) glasses. Dip rims into salt and pepper mixture.
• Pour 2 ounces Bloody Mary mix into bottom of each glass (reserve remaining Bloody Mary mix for another use). Holding a spoon upside down over the top of the glass, slowly pour 1 ounce vodka over spoon into each glass (vodka should sit on top of Bloody Mary mix and create a layer of black). Garnish with celery.

BLOODY MARY CLAM SHOOTERS

Steps:

• In a pitcher, combine the Bloody Mary mix, clams and their juice and horseradish. Refrigerate for at least 2 hours or overnight.
• Distribute the drink mixture and the clams among 8 shot glasses.
• Serve each with a lemon wedge.

BLOODY MARY SHRIMP SHOOTERS

Steps:

• PREPARE SHRIMP: 1. Bring a lg. saucepan of salted water (2 Tbls. salt for 2 qts. water) to a boil. Add shrimp, then remove from head and let stand in water until cooked through ... about 5 min. 2. Drain in a colander and cool to room temp ... about 30 min. 3. Cut shrimp into thirds/quarters and transfer to a lg. bowl w/ celery and scallions. MAKE SAUCE: 1. Whisk together all sauce ingredients w/ 1/4 tsp. pepper + 3/4 tsp. salt (or to taste). 2. Just before serving stir sauce into shrimp mixture. Add extra vodka to correct consistency. SERVE: 1. Spoon 2-3 shrimp pieces w/ vegetables and sauce into shot glasses. Fill multiple shot glasses. 2. Set up serving bowl w/ serving spoon and stacked shot glasses ... allowing guests to self-serve.