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Re: That is a very good question......


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Posted by John in RVA on September 05, 2012 at 23:26:32:

In Reply to: Re: That is a very good question...... posted by bbqBob on August 31, 2012 at 19:32:01:

Bob, here's a bloody mary mix that I've used for many years and it's still a favorite. Good Q'en On Ya'. John

BLOODY MARY MIX

1 46-oz. can (or bottle) Tomato Juice (I use Libby’s or Campbell’s)
½ C. water into which is dissolved 1 beef bouillon cube
6 T. fresh lime juice
¼ C. Worcestershire Sauce
2 t. salt
1 t. dried dill weed
1 T. prepared creamy horseradish
½ - 1 t. Tabasco Sauce

Combine all ingredients. Make and store in refrigerator several days in advance so flavors can blend and mix can “set up” (it gets real thick).

Prepare garnish: Slice a cucumber into wheels <1/8 in. thick. Cut a slit into each wheel from edge to center.

Starting with hearts of celery, separate, wash and clean celery stalks thoroughly. Slice each celery stalk into 2 – 3 long swizzle-stick strips. Place strips into a low-sided narrow dish, add cold water and ice cubes to keep celery ice cold and crispy-fresh.

To serve: Cut a lime into squeeze-into-a cocktail sized pieces. Into a glass, place ice cubes, vodka, bloody mix. Stir gently. Garnish each glass with a squeeze of lime, celery swizzle stick and impale a celery wheel onto the glass’s edge. Serve with an appropriately festive cocktail napkin.

Makes 8-10 servings in a 12 oz. glass (so they say). For planning multiple batches, this recipe = ~55 oz.

This recipe multiplies very well. I've made as many as 9 multiples and used a large food grade plastic bucket to mix it in.


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