Bloody Marys By Ree Drummond Recipes

BLOODY MARY BAR

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.

SPICY BLOODY MARYS

Steps:

• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Add the horseradish, onion, lemon juice, Worcestershire sauce, celery salt, kosher salt, and Tabasco and puree it again. Pour the tomato juice into a 2 1/2-quart container, stir in the celery and seasonings mixture, then add the vodka and chill. Place a few ice cubes in each glass, pour in the Bloody Mary mixture, and garnish with a celery stick.

CLASSIC BLOODY MARY

Steps:

• Combine the vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce (if using), horseradish, celery salt and black pepper in a tall glass. Stir well to combine. Fill the remainder of the glass with ice and stir once again.
• Garnish with a piece of celery and bacon in the glass and a skewer of chopped pickles, cherry tomatoes, and green olives, if desired.

BLOODY MARY

Steps:

• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.

BLOODY MARY SHRIMP COCKTAIL

Steps:

• Mix together the ketchup, horseradish, Worcestershire sauce, soy sauce, vodka and lemon zest and juice. Season with salt and pepper.
• Transfer the sauce to 16 shot glasses, then top each with a shrimp and a sprinkle of diced celery. Place a celery stalk with leaves into each glass.

ULTIMATE BLOODY MARYS

Steps:

• In a large pitcher, stir together the tomato juice, clam juice, and lime zest. In a small glass measuring cup, whisk together the lime juice and wasabi powder and add to the pitcher. Stir in the Tabasco, Worcestershire, vodka, 1 teaspoon salt and 1/2 teaspoon pepper.
• Spread the Old Bay Seasoning on a small plate. Moisten the rims of six highball glasses by running a lime wedge around the edge of each glass and dip the rims in the Old Bay Seasoning. Set aside to dry.
• Fill the glasses half full with ice and pour in the Bloody Mary mixture. For each drink, add 2 or 3 olives threaded on a 6-inch skewer, then place one shrimp and one slice of lime on the rim of each glass. Serve cold.

BLOODY MARY CHILI

Steps:

• For serving: celery sticks, carrot sticks, ranch dressing and tortilla chips
• In a large pot over medium heat, add some olive oil and saute the celery and onions until soft. Add the garlic and stir, then add the ground beef. Cook until browned, 5 to 10 minutes; drain off the excess fat. Stir in the chili powder, cumin and oregano.
• In a pitcher, mix up the Bloody Mary mix, vodka if using, Montreal steak seasoning, Tabasco and Worcestershire and add it to the pot. Add the kidney and pinto beans, stir together well, cover and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. Add more Bloody Mary mix or water if needed during simmering.
• Serve with celery and carrot sticks, ranch dressing and tortilla chips.

BLOODY MARYS

Steps:

• Fill 2 mason jars with ice. Divide the vodka between the jars and squeeze in the lime juice. Add a few sprinkles of steak seasoning, 2 or 3 dashes of Worcestershire sauce and a dash of cayenne pepper to each. Divide the tomato juice between the jars and add a dash each of salt and pepper to each jar.
• Use a celery stalk to push a squeezed lime half into the bottom of each jar, then stir everything around with the celery. (If you prefer an iceless Bloody Mary, screw on the lid of each mason jar and shake for 20 to 30 seconds, then use the lid of the jar as a strainer and pour into glasses.)

BLOODY MARY MIX

Steps:

• Whisk together all the bloody Mary mix ingredients, transfer to a bottle and shake well just before using.
• Fill tall glasses with ice; pour the bloody Mary mix on top.
• If using the vodka, mix 1/4 cup vodka with 1/2 cup bloody Mary mix in a shaker over ice; shake for 10 hard strokes, strain and pour into each ice-filled glass.
• Garnish with a leafy interior rib of celery, a wooden skewer of olives and a lemon wedge.

BLOODY MARY

Steps:

• Using water, moisten rim of a highball glass. Sprinkle 1/4 teaspoon celery salt on a small plate; dip rim into salt. Discard remaining celery salt from plate. Fill a shaker three-fourths full with ice. Place remaining ice in prepared glass. , Add vodka, juices, Worcestershire sauce, horseradish if desired, pepper, remaining celery salt and pepper sauce to shaker; cover and shake until condensation forms on exterior, 10-15 seconds. Strain into prepared glass. Garnish as desired.

BLOODY MARYS BY REE DRUMMOND

Steps:

• Fill 2 mason jars with ice. Divide the vodka between the jars and squeeze in the lime juice. Add a few sprinkles of steak seasoning, 2 or 3 dashes of worcestershire sauce and a dash of cayenne pepper to each. Divide the tomato juice between the jars and add a dash each of salt and pepper to each jar.
• Use a celery stick to push a squeezed lime half into the bottom of each jar, then stir everything around with the celery.

BLOODY MARY RECIPE

Steps:

• Place the ice in a large jug. Measure the vodka, tomato juice and lemon juice and pour it straight onto the ice.
• Add 3 shakes of Worcestershire sauce and Tabasco (or more if you like it very spicy) and a pinch of celery salt and pepper. Stir until the outside of the jug feels cold, then strain the cocktail into 2 tall glasses.
• Top up with fresh ice, add a celery stick and lemon slice to both glasses and enjoy.