A traditional Bloody Mary with a spicy, flavorful rim. Garnish as you see fit.
Prep Time 10minutes
Total Time 10minutes
For The Rim:
1/2 teaspoon onion powder
1/4 teaspoonblack pepper
For Individual V-8 Bloody Marys:
6ounces V-8 juicecan substitute tomato juice
2-3 dashes hot sauce
squeeze limeabout 1 teaspoon juice
FOR A PITCHER OF V-8 BLOODY MARYS (makes 8, 8-oz glasses) Double or triple as needed.
4teaspoonshot sauce(optional) we like Crystal's
3tablespoonslime juicefreshly squeezed
For Optional Garnish:
pimento stuffed olives
blanched green beans
salamicut into bite sized chunks
thin pepperoni stick
cheddar cheesecut into bite sized chunks
cooked crab claw
MAKE BLOODY MARY SALT
On a small flat plate, combine the salt, cumin, chili powder, onion powder, paprika, black pepper and cayenne. Mix to until well combined. Lightly shake the plate until the spice blend is spread out in an even layer.
Run the lime wedge around the rim of the glass. Turn the glass upside down and press it into the spice mixture until the rim is coated in spices. Set aside.
FOR INDIVIDUAL V-8 BLOODY MARY
In a Boston Shaker, combine the vodka, V-8 juice, worcestershire sauce, horseradish, hot sauce and lime juice. Add ice and secure with the other side of the shaker. Shake vigorously until ingredients are well mixed and the shaker is very cold.
Pour the bloody mary into the prepared glass. Add a few extra drops of hot sauce if desired and garnish with your choice of toppings. Enjoy!
FOR A PITCHER OF V-8 BLOODY MARYS
In a 64 ounce pitcher combine the vodka, V-8 juice, horseradish, worcestershire sauce, hot sauce and lime juice. Stir well, cover and refrigerate until very cold.
HOW TO STAGE A BLOODY MARY BAR
Set out a Bloody Mary Bar in three separate stages by creating a natural "buffet" line. (This can be on a long table or countertop
STAGE 1:THE RIMMING STATION
Arrange glasses on the left, followed by a bowl of lime wedges to wet the rim of the glass. Fill a flat dish (I like a medium rectangular platter for this -- that way you've got enough room for more than one person at a time.)
STATION 2: SERVING THE COCKTAIL
Fill an ice bucket with ice (and keep it filled) (or have a cooler positioned close-by that's filled with ice) at the end of the Bloody Mary Salt (you may need to double or triple the recipe to have enough for a crowd)
Have pitchers of chilled Bloody Marys at this station, along with all the ingredients for the Bloody Marys, so that individuals can customize the mix to their liking, if they want additional vodka, V-8 juice, hot sauce etc. Arrange bar spoons for stirring in a tall glass. Always keep a damp dish towel or paper towels nearby to catch spills.
STATION 3: GARNISHES AND BLOODY MARY SKEWERS
Look at the garnishes you've chosen. For anything that's tall and skinny (like celery or beef jerky sticks, arrange them in a tall glass or pitcher, so they're easily accessible (and to provide height and drama to the table).
For smaller items like olives, cocktail onions, pickles, etc arrange them in separate bowls with small tongs or fork/spoon to pick them up.
For specialty items like shrimp, chicken wings, crab claws: Skewer the shrimp on 6-10" skewers and add one or two shrimp per skewer that are ready to stick into the glass. For crab claws, break the end off the crab, so the meat is exposed and ready-to-eat. For chicken wings (yes, I've seen chicken wings in Bloody Marys before) arrange a pyramid of flats and drums along with a set of tongs for easy handling.