Best Sunday Bloody Mary Mix

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This weekend summer officially kicked off with the first Park Silly Sunday Market on Main Street. The rain held off, and it was a wonderful morning wandering the streets checking out all the vendors and my favorite part, the bloody mary bar. The section of the market with the food, music and drink vendors is definitely the best section. So when you can’t make it to the Silly Market or you’re having some friends over for brunch, mix up a batch of my family’s favorite bloody mary mix and enjoy them at home. You can add all your favorite toppings, including but not limited to shrimp, bacon, celery, pickles, olives. The options are endless. Be sure to mix this recipe up and serve it nice and cold.

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Best Sunday Bloody Mary Mix

Prep Time: 20 minutes

Yield: 15-18

Ingredients

  • 3 32 ounce bottles Clamato juice
  • 1 jar spicy cocktail sauce
  • 3 cups vodka of your choice
  • 1/2 cup real lime juice
  • 1/2 cup real lemon juice
  • 2 ounces Worcestershire sauce
  • 2 ounces A1 sauce
  • 1 teaspoon black pepper
  • 1/2 teaspoon Tabasco sauce
  • 1/2 teaspoon celery salt
  • Lemon and lime slices for garnish
  • Garnishes: Pickles, celery, shrimp, bacon, olives, asparagus, peppers, baby corn, etc....

Instructions

  1. Combine all ingredients and stir well. Refrigerate for 2-3 hours before serving. Serve over ice with garnishes of your choice.
https://dishingpc.com/best-sunday-bloody-mary-mix/

Check out Ski Boots in the Kitchen for more recipes!

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About Author

Lover of food and wine, Perry is always searching for her next best meal. Originally hailing from the east where winters are cold and skiing on ice is the norm, she decided to move west in search of fluffy snow and sunshine. She settled in Park City 4 years ago and loves to ski, mountain bike and hike with her husband and Springer Spaniel, Piper. In 2012, Perry started her food blog, Ski Boots in the Kitchen, to document her recipes, adventures and life in the mountains. In addition to cooking and blogging, Perry has worked as a personal chef, teaches spin at the MARC, and enjoys traveling in Europe where it's expected you drink wine with lunch. Her favorite saying is, "I cook with wine; sometimes I even add it to the food".

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