Prep 10 mins
Cook 0 mins
Ive had a lot on bloody marys in my day and this recipe is one of the best ive ever had mix and chill no need to add anything else except the vodka of course and garnish of celery and pickle from TSR
- 1 (6 ounce) can tomato paste
- 2 cups water
- 1 (12 ounce) canv-8 vegetable juice
- 1⁄3 cup distilled white vinegar
- 1⁄4 cup Worcestershire sauce
- 2 teaspoons Lawry's Seasoned Salt
- 1 1⁄4 teaspoons black pepper
- 1⁄2 teaspoon Tabasco sauce
- combine all ingredients in a pitcher and mix well combine with vodka to make your very good bloody mary's.
i always forget how decadent a bloody mary becomes once you ADD the vodka! i am a self-admitted bloody mary FIEND .. i have looked at every recipe on this site, over and over again. i also sometimes forget that just because a recipe doesn't already have umpteen-million-some reviews, that it should be discounted. I. LOVE. THIS! i am hesitant to rate it, because I made some of my own additions (a liberal helping of fresh lemon juice, a heaping scoop or so of horseradish, more than a pinch of celery salt, and halved the vinegar with pickle juice..), but the base value recipe is definitely worth giving testament to. Until today, the best bloody mary I'd ever even had was (sadly?) in an airport [it was pretty divine..]. But, that's old news. THANK YOU!! ..ps- i also used Mott's Vegetable Medley, in place of the V8, and garnished with a pickled okra :)
okay, I love Bloody Marys but have never been able to make my own. DH liked this one. What I did differently was to substitute dill pickle juice for the vinegar, added a couple of liberal shakes of celery salt, and squeezed a good sized wedge of lime into the drinks.
Wow, this stuff rocks! It is better than my favorite expensive store brand. I made the recipe as written, with the following 2 changes: I used spicy hot V-8 instead of the regular <br/>V-8 and I used half white vinegar and half dill pickle juice (Claussen brand) to equal 1/3c. as written in the recipe. I plan on setting up a Bloody Mary bar for a brunch this Sunday and wanted to test this recipe. It more than passes with flying colors!