|Posted on October 12, 2014 at 6:15 PM|
Fully Loaded Bloody Mary Recipe
All Summer long I was in search of a fully loaded Bloody Mary and yeilded pretty mediocre results. So I decided to take things into my own hands and create my own. Behold! My version of a Loaded Bloody Mary! Full of everything I love to eat (and drink) this is a sure hit at any Sunday football party or brunch date. You can even create a bloody mary bar with all of the ingredients layed out for your guests to choose from. Have fun creating, eating and drinking yours!
Servings: Makes 10 9oz. Bloody Marys
Prep-Time: 20 Minutues
Cook-Time: 1 Hour
By: Chef Hallie Norvet
For the Bloody Mary Mix:
60 oz. Tomato Juice (7 1/2 Cups)
1 oz. Freshly Squeezed Lime Juice
1 oz Freshly Squeezed Lemon Juice
3 Tablespoons Worcestershire Sauce
2 teaspoon Freshly Grated Horseradish
4 teaspoons Sea Salt
4 teaspoons Tabasco Sauce
2 teaspoon Celery Salt
2 teaspoon Freshly Grated Black Pepper
30 oz. High Quality Vodka (3 and 3/4 Cups)
Cheddar Cheese Cubes
Cooked Bacon Strips
Cooked Tater Tots
Place all Bloody Mary Ingredients into a large pitcher, whisk to combine. Cover with lid or saran wrap and allow to chill in the refrigerator for a minimum of 1 hour and a maximum of 24 hours.
When ready to serve, stir Bloody Mary mixture again to distribute even flavors.
Fill 10 16oz. mason jars halfway with ice cubes. Pour 3oz. of Vodka and 6 oz. of Bloody Mary mix into each glass and stir with a cocktail stirrer to combine flavors.
Garnish with your choice of garnish options, basically anything you can put onto a skewer you can put into your loaded bloody mary. Celery Stalks, Olives, Bacon and Shrimp are my favorites. Enjoy!
*Disclaimer: These Bloody Marry's are large and in charge. Please drink responsibly.