Best 9 A Gallon Of Bloody Mary Recipes

THE BEST BLOODY MARY EVER

Steps:

• In a gallon container, combine tomato juice, beef broth, lemon juice, Worcestershire sauce, Tabasco sauce, celery salt and ground pepper. Mix thoroughly and adjust seasonings to taste.
• Cover the container and refrigerate until chilled.
• Once chilled, stir all ingredients thoroughly before serving. Adjust seasonings to taste.
• Pour some Old Bay Seasoning or celery salt on a small plate.
• Rub the rim of a glass with the juicy side of a lemon or lime wedge.
• Roll the rim of the glass in the seasoning until well coated.
• Fill the glass to the top with ice and add 1.5 oz. vodka and 5 oz. bloody mary mix.
• Add desired amount of horseradish and plenty of garnish.

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.

A GALLON OF BLOODY MARY

Steps:

• Mix the celery salt and pepper in a small bowl.
• Mix the horseradish, Worcestershire sauce, and lime juice in a small bowl.
• In a gallon container, combine both mixtures with the tomato juice and vodka, stirring well.
• Serve over ice and garnish with celery.
• If you're preparing this ahead of time, mix all except for the vodka and refrigerate; add the vodka before serving.

PITCHER OF BLOODY MARYS

Steps:

• Combine the lime juice, celery seed, and horseradish in a pitcher. Muddle the mixture with the end of a wooden spoon to blend and break up the celery seeds. Pour in the tomato juice, hot sauce, and Worcestershire sauce; season with salt and pepper. Stir everything together to combine.
• Divide the vodka among 6 tall, chilled glasses filled with ice. Fill the glasses with the Bloody Mary mix, stick in the celery and cucumber and garnish with the cilantro. Give the Bloody Mary a good stir and serve.

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.

BALSAMIC BLOODY MARY

Steps:

• In a large pitcher, combine the vegetable cocktail, celery seed, pepper, citrus juices, 2 Tbs grated horseradish, Worcestershire sauce, and hot pepper sauce and stir well to combine.
• Cover and refrigerate for 1 hour.
• Fill 4 glasses with ice.
• Add 2 oz vodka to each and fill three-quarters full with the vegetable cocktail mix.
• Sprinkle with the remaining horseradish, place 1 celery stalk in each glass, and squeeze a lime wedge over each glass before dropping the wedge into the glass.
• Float a tsp of balsamic vinegar on the top of each drink and serve.

HOMEMADE BLOODY MARY MIX

Steps:

• Stir tomato juice, lime juice, pickled jalapeno pepper juice, vinegar, white sugar, Worcestershire sauce, horseradish, salt, pepper, cloves, onion powder, and garlic powder in a 2-quart pitcher.

BIG-BATCH BLOODY MARYS

Steps:

• In a pitcher, stir together the first 8 ingredients. For each serving, pour about 1 cup over ice with 1/4 cup vodka; add optional garnishes as desired.

CLASSIC BLOODY MARY

Steps:

• Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.
• In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.