Love a good Bloody Mary? We sure do. So we've compiled six of our favorites from our recipe database for your drinking pleasure.
Looking for a classic Bloody Mary? We've got you covered. Looking for something with a little extra kick? We've got a Wasabi version that's sure to leave a favorable impression. Vodka not your thing? The Highland Mary substitutes whiskey for vodka and a sprig of aromatic rosemary for the celery. And the Red Snapper substitutes gin. Or have your drink and eat it too with our Bloody Mary Gazpacho.
For a slight twist on a classic Bloody Mary, add some crumbled bacon to the mix -- it's a Bacon Bloody Mary. Just trust me: Try it once and you'll never again make Bloody Marys any other way. And for a little more depth and subtle heat, add a few chipotle peppers in adobo sauce. The options are almost endless.
Check out our favorite Bloody Mary recipes here, and continue reading below for the Bacon Bloody Mary recipe. Cheers.
BACON BLOODY MARY
6 cups Bacon Bloody Mary mix (recipe below)
9 to 12 ounces vodka (or tequila if making Bloody Marias)
Barbecue sauce, for rimming the glasses
Coarse salt, for rimming the glasses
Celery, for garnish (or barbecued ribs, pickled beans, fried chicken or all of them, whatever makes you happy)
In a large pitcher, combine the Bloody Mary mix with the vodka, stirring to combine. Rim each of 6 glasses with barbecue sauce and coarse salt and fill halfway with ice. Divide the Bloody Mary mixture among the glasses and garnish away. Serve immediately.
BACON BLOODY MARY MIX
5 pounds ripe tomatoes: peeled, cored and seeded (or two 28-ounce cans crushed tomatoes)
8 slices bacon: chopped, browned and drained of fat
1/2 cup lemon juice
1/4 cup Worcestershire sauce
6 chipotle chiles in adobo sauce
6 cloves garlic, crushed
2 teaspoons hot sauce (preferably Tabasco for Bloody Marys, Tapatio for Bloody Marias)
4 to 6 teaspoons grated fresh horseradish
1 tablespoon kosher salt
2 teaspoons fresh ground pepper
2 teaspoons celery salt
1 teaspoon cayenne pepper, optional
1/2 teaspoon ground ginger
6 martini olives and 2 tablespoons olive juice
In a blender, puree the tomatoes with the bacon, lemon juice, Worcestershire, chiles, garlic, Tabasco, horseradish, salt, pepper, celery salt, cayenne pepper (if using), ginger, olives and juice (this may need to be done in batches). Adjust seasonings and flavorings to taste. Refrigerate until needed; the mix tastes best made one day before using. This makes a generous six cups Bacon Bloody Mary mix.
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