Frozen Bloody Mary Recipes

FROZEN BLOODY MARYS

Steps:

• Place frozen cherry tomatoes, vodka, lime juice, horseradish, and hot sauce in the jar of a blender; season with salt and pepper. Puree until smooth but very thick. Divide among chilled glasses, and garnish with celery stalks and cherry tomatoes. Serve immediately.

REFRESHING FROZEN BLOODY MARYS

Steps:

• Blend tomato juice, lemon juice, frozen tomatoes, Worcestershire sauce, hot-pepper sauce, vodka, salt, and ice in a blender until smooth; season with black pepper. Divide mixture between two glasses.

FROZEN BLOODY MARY

Steps:

• Cut the tomato into about 6 to 8 wedges and then halve each wedge across the middle. Freeze for at least four hours. Put your glasses in the freezer to chill, too.
• Purée all of the ingredients in a blender until it reaches a fine, slushy consistency.
• If you want to salt your rim, pour a little ground sea salt salt (and pepper and celery seed, in my case) onto a small, flat plate. Run a lime wedge around the rim of your glass, and dip the rim of your glass into the salt mixture. The drink is pretty salty so salting the rim is entirely optional.
• Pour the drink into your chilled glasses. I didn't garnish mine (crazy, I know!), but I think a quartered cucumber, lime wedge and/or good green olive would pair nicely.

FROZEN BLOODY MARY

Steps:

• Blend all ingredients in a blender until smooth.
• If you don't have small ice cubes, place some large cubes in a baggie and crush with a rolling pin or hammer.
• The smaller ice cubes do blend better.

FROZEN BLOODY MARY SHRIMP COCKTAIL

Steps:

• Make the Bloody Mary: Put into a pitcher the lemon and lime wedges, horseradish, celery seed, cilantro, Worcestershire, and hot sauce. Muddle these ingredients by smashing them together with a wooden spoon. Pour in the juice and the vodka; stir, taste, and season with salt and pepper. Serve on the rocks as a beverage or pour into the molds and place in the freezer for 4 hours or overnight.
• Poach the shrimp: Put the onion, lemon, bay leaves, and peppercorns into a medium size pot and fill it with water. Bring to a boil, add the shrimp, reduce the heat, and simmer until the shrimp are cooked through, about 5 minutes. Drain and refrigerate. When they are cool enough to handle, peel and devein them.
• Make the dressing: In a bowl combine the creme fraiche, mustard, horseradish, lemon juice, lime juice, chervil, and chives. Taste and adjust seasoning with salt and pepper.
• Serve: Unmold a Frozen Bloody Mary onto a chilled salad plate. Toss the shrimp with the dressing and divide them among the plates. Garnish with watercress and a lemon wedge; drizzle over a few drops of olive oil