Best 15 Bloody Mary Mix Recipes

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.

EMERIL'S BLOODY MARY MIX

Steps:

• In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic, and hot sauce and process until smooth. Transfer to a nonreactive container and add salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.
• When ready to serve, fill each glass with ice.
• Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with a pickled green bean and a pickled okra.

BLOODY MARY MIX

Steps:

• 1. I like my Bloody Marys served in a 12 oz. Old Fashioned Glass. With 1 1/2 to 2 oz. Vodka. But-- Let your personal preference rule as far as glass choice.
• 2. Mix all ingredients together well in a large jar or a pitcher. I use a green antique juice/water jug with lid, so the contents can be pre mixed and kept in the fridge for a few days. You could use Real Lemon in lieu of the Real Lime or both.
• 3. Serve with Ice or without. I prefer mine well chilled without ice. Others prefer the fact that the ice waters down the drink a little after awhile.
• 4. GARNISHES: Celery Stick, Pearl Onions, Small Mushrooms Raw or Pickled, Cheddar or Swiss Cheese cubed to 1/4 inch, Ham slced 1 inch wide and rolled and speared, Hard Salami cubed to 1/4 inch or a 4 to 6 inch Beef Stick or String Cheese Stick. Or a Cherry Tomato or two, or a small chunk of Pickled Herring. Get Creative. If you can Imagine It, it will probably work. How about a Dill Pickle Spear?
• 5. FOR THE RIM: 1. Mix the listed ingredients and store in small jar with lid. 2. Pour a small amount on a plate and wet the glass rim and dip and spin in Mix. After use I let excess Mix dry and place back in jar for later use. Fill glass and add the Garnishes. Enjoy!
• 6. When they are ready. Give me a call.
• 7. NOTE: I at times add in an 8 to 10 oz. can of Tomato Sauce(not paste)for additional thickener and fiber.
• 8. OOOPs! In my original I listed Garlic Salt and Onion Salt for the Rim Mix. It should have been Garlic and Onion Powder. I'm a low salt cook usually. I have corrected it.

WORLD'S BEST BLOODY MARY MIX

Steps:

• Stir tomato juice, steak sauce, barbeque sauce, celery seed, garlic salt, and black pepper in a large pitcher. Serve in glasses over ice and garnish each serving with a pinch of cayenne pepper, a lemon wedge, and a celery stick.

THE ORIGINAL MIX CLASSIC BLOODY MARY (A K A THE RED SNAPPER)

Steps:

• Place Worcestershire sauce, peppers, salt and lemon juice in a cocktail shaker or a wide-mouth jar. Add ice, vodka and tomato juice. Shake well.
• Pour into a highball glass or goblet.
• Garnish with lime, and serve.

DANI'S BUTT KICKIN' BLOODY MARY MIX

Steps:

• Mix vegetable juice cocktail, clam juice, Worcestershire sauce, horseradish, hot sauce, lemon juice, brown sugar, beef base, celery salt, and black pepper in a large pitcher, stirring until brown sugar and celery salt have dissolved. Allow to chill for at least 8 hours.

SPICY CAJUN BLOODY MARY MIX

Steps:

• Mix all ingredients together in a pitcher or jug of some sort until the creole seasoning is completely dissolved. I like to use an empty gallon jug or something with a top so I can shake all the ingredients together. You can use right away, but I prefer to let it sit in the fridge and "mingle" for a few hours.
• When making drinks with the mix try rimming your glasses with creole seasoning. Pickled green beans, pickled okra, lemon, lime and of course an olive make for a wonderfully garnished spicy cajun mary.
• You can always add more or less creole seasoning and tabasco to taste.
• Make sure to have extra tomato juice on hand to "dilute" to people's personal taste preference. I sometimes had to add half mix and half juice for my customers who couldn't handle the heat.

MR. & MRS. T RICH & SPICY BLOODY MARY MIX

Steps:

• Combine all but tomato juice in a blender. Stir that mixture into the tomato juice. Mix well. Mix 3 parts Bloody Mary mix with 1 part voldka. Store in refrigerator.

WILD RIVER BLOODY MARY MIX

Steps:

• In a large jar or bottle, combine the tomato juice, celery salt, pepper, Worcestershire sauce, and hot pepper sauce. Secure the lid and shake, or stir to mix until well blended. Store in the refrigerator for up to one week.

DICK'S BLOODY MARY MIX

Steps:

• Stir tomato juice, orange juice, dark beer, dill pickle juice, Worcestershire sauce, salsa, horseradish, beef base, black pepper, celery salt, and hot pepper sauce in a large container until beef base and celery salt have dissolved.

SPICY BLOODY MARY MIX

Steps:

• Blend the tomatoes, lemon and lime juice, Worcestershire, garlic, hot sauce, horseradish, salt, Old Bay, celery seed and pepper until smooth. Cover and chill until needed. This recipe makes 6 to 7 cups, depending on the size of the tomatoes; the mix will keep for 1 week.
• To assemble 6 servings:.
• In a pitcher, combine the mix and vodka.
• If desired, dampen the rims of 6 old-fashioned glasses and dip them in coarse salt. Fill each glass halfway with ice, then divide the Bloody Marys among them.
• Garnish each with a pickled bean or celery stalk, and serve.

BLOODY MARY MIX

Steps:

• In a large pitcher, combine juice cocktail, lemon juice and brown sugar. Season with Worcestershire sauce, horseradish, hot sauce and celery salt. Cover, and refrigerate 8 to 12 hours to allow flavors to meld.

HEATHMAN HOTEL BLOODY MARY MIX

Steps:

• Place all ingredients EXCEPT tomato juice into blender and puree (about 5 minutes).
• Empty contents into gallon jar and fill the blender with tomato juice (so as not to leave any flavor behind!), then pour into gallon jar with other pureed ingredients. (Note: do not blend the tomato juice - it is poured into the blender just to capture the remains of the pureed flavors).
• Shake well! Best to make this a day ahead so the flavors have a chance to co-mingle.
• Be creative with the garnish! In addition to the typical celery stick and a lemon or lime wedge, consider these: marinated asparagus spear, olives (especially garlic stuffed or similar), marinated mushrooms, hearts of palm, marinated green beans, caper berry, cherry tomato - I usually combine a couple of these onto a short skewer.

SPICY BLOODY MARY MIX

Steps:

• Mix the tomato juice, beef consomme, Worcestershire sauce, lemon juice, hot pepper sauce, celery salt, and black pepper together in a pitcher; chill.

HOMEMADE BLOODY MARY MIX

Steps:

• 1. Wash tomatoes; remove stem ends and cores. Cut up into an 8-quart kettle. Slowly cook, covered, for 15 minutes.(stir to prevent sticking).
• 2. Press tomatoes through food mill to extract juice; measure 12 cups. Return tomato juice to kettle; stir in lemon juice, Worcestershire sauce, celery salt, salt, onion powder, hot pepper sauce, pepper and ground red pepper. Bring to a boil and boil for 2 minutes. Cool thoroughly.
• 3. Pour into freezer containers, leaving 1 inch head-space. Cover; seal, label, and freeze. Makes 3 quarts mix. --- To Serve: Thaw desired amount of frozen Bloody Mary Mix in refrigerator. For each serving, fill glass with ice; pour in 1 jigger vodka. Fill glass with thawed Bloody Mary Mix; stir thoroughly. Add desired garnish- celery,olives, bacon...