Learn how to make this delicious and spook-tacular Blooooody Mary recipe from the Kenmore in-house chef, Kari Karch. A must have for any Halloween get together!
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78 per serving
- 3 cup tomato juice
- 2 cup clamato juice
- 3 tablespoons lemon juice
- 3 tablespoons lime juice
- 1 tablespoons pickle juice
- 1 tablespoons prepared horseradish
- 1 tablespoons worcestershire sauce (to taste)
- 1 teaspoons minced garlic
- 3/4 teaspoons hot sauce
- 1/2 teaspoons freshly ground black pepper
- premium vodka (I prefer Grey Goose)
- celery salt (to taste)
In a blender combine the tomato juice, clamato, lemon juice, lime juice, pickle 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 cucumber spear and a skewer of the antipasto meat and cheeses.