Cocktails & Beverages
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M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free
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Gayle's Bloody Mary
P | VEG | V | GF
Makes 4 C of Bloody Mary mix
This is my personal recipe for Bloody Marys. I go heavy on Worchestershire and I don’t use horseradish. Some people do and if you like it, go ahead and add a dollop. The recipe does call for ground celery seed powder, not celery salt. If you use celery salt, adjust the rest of the salt in the recipe.
Punch your Bloody up a notch with a pickle garnish instead of boring celery. In Wisconsin, Bloody Marys are served with a “beer back;” a short serving of 2-3 ounces of beer on the side. I don’t know why, but when in Wisconsin . . . .
This recipe makes a pitcher of mix. It can be kept refrigerated in a tightly sealed container for about a week. It’s delicious without the vodka too.
Click here to download or print.
P | VEG | V | GF
Makes 4 C of Bloody Mary mix
This is my personal recipe for Bloody Marys. I go heavy on Worchestershire and I don’t use horseradish. Some people do and if you like it, go ahead and add a dollop. The recipe does call for ground celery seed powder, not celery salt. If you use celery salt, adjust the rest of the salt in the recipe.
Punch your Bloody up a notch with a pickle garnish instead of boring celery. In Wisconsin, Bloody Marys are served with a “beer back;” a short serving of 2-3 ounces of beer on the side. I don’t know why, but when in Wisconsin . . . .
This recipe makes a pitcher of mix. It can be kept refrigerated in a tightly sealed container for about a week. It’s delicious without the vodka too.
Click here to download or print.
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Ingredients for the Mix
4 C good tomato juice ½ tsp garlic powder ½ tsp onion powder ½ tsp ground celery seed powder 1 tsp kosher salt ½ tsp ground black pepper 3 TBSP Worchestershire 1½ tsp Tabasco hot sauce, more or less Juice from one large lemon or ¼ C 1½ - 2 oz vodka per drink |
Directions
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