Best Bloody Mary Mix Recipes

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.

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.

MAKE-AHEAD BLOODY MARY MIX

Steps:

• Pulse celery in a food processor until finely chopped. Add 2 cups tomato juice and puree until smooth. Transfer to a pitcher and stir in remaining 4 cups tomato juice, lemon juice, horseradish, Worcestershire, celery salt, hot sauce, and pepper. Cover and refrigerate at least 12 hours and up to 2 days.
• Thread garnishes on skewers. Vigorously stir Bloody Mary mix just before serving. Serve over ice as is, or with vodka, hot sauce, pepper, and garnishes.

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.

AUNT IONE'S BLOODY MARY MIX (CANNING)

Steps:

• Cook tomatoes, celery, carrots, onion, green peppers, garlic, bay leaf, and parsley in a large pot until mushy, approximately 30-45 minutes.
• Remove the bay leaf.
• Working in batches, place the vegetable mixture into a blender and puree.
• Using a spatula, press each pureed batch through a fine sieve to remove any extra seeds.
• Place back in a large pot and add the sugar, lemon juice, worcestershire sauce, salt, and tobasco (1/2 T. tobasco is very mild, so you may wish to add more now or add when mixing your drink).
• Heat this to a boil.
• Pour into clean quart jars and add prepared lids.
• Process in a boiling water canner for 40 minutes.

RIPLEY'S BLOODY MARY MIX FOR CANNING

Steps:

• Grind chile de arbol peppers into a powder with a mortar and pestle.
• Process tomatoes, onions, green bell peppers, carrots, jalapeno pepper, and garlic in a food processor, working in batches, until vegetables are finely chopped. Transfer vegetables to a large pot.
• Stir tomato sauce, vinegar, horseradish, ground chile de arbol peppers, kosher salt, Worcestershire sauce, black pepper, bay leaves, celery seed, seafood seasoning, and hot pepper sauce into the vegetables. Bring mixture to a boil, reduce heat, and simmer until vegetables are tender, about 30 minutes, stirring regularly. Remove bay leaves.
• Process the mixture through a vegetable juicer, working in batches if necessary. Strain excess pulp from the juice if desired. Pour juice into a large pot, set over medium heat, and heat until juice is nearly boiling. Stir in lemon juice.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the bloody mary mix into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 40 minutes.
• Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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.

HOT HOME CANNED BLOODY MARY MIX

Steps:

• Simmer all ingredients, covered, in a large heavy enamel or stainless steel kettle over moderate heat about 40 minutes, stirring occasionally, until tomatoes have cooked down to juice. Put mixture through a food mill or press through a fine sieve, forcing out as much juice as possible.
• Return strained juice to kettle and bring to a boil. Pour into 4 (1-quart) hot canning jars, filling each to within 1 inch of top. Wipe rims and seal. Process for 30 minutes at 10 pounds of pressure.

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.

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.

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.

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.

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.

BLOODY MARY COCKTAIL SNACK MIX

Steps:

• In a large microwave-safe bowl, combine the rice cereal, bagel chips, mini pretzels and wasabi peas and mix.
• In a small pot, melt the butter over low heat. Stir in the vodka, tomato paste, Worcestershire, lemon pepper, paprika, celery salt and cayenne until well combined. While mixing, slowly pour over the cereal mixture until everything is well coated.
• Microwave for 5 to 6 minutes, stirring every 2 minutes. Transfer to a baking sheet lined with parchment paper and let cool. Store in a resealable bag or airtight container.

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.

LUXURY BLOODY MARY MIX

Steps:

• In a large glass or plastic container, mix all ingredients; make sure the salt dissolves.
• Cover and refrigerate, for up to 7 days.

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.