I have been experimenting with this for so long, my friends call this “Buddy” Marys! Here are some tips & tricks for you to try:

Begin with GOOD mix — I like to use Zing Zang, if possible. Then, you don’t need as much “doctoring-up.” If you begin with basic bloody mary mix or tomato juice, you will have to add more the the “goodies” to bring-up the flavor.
A long time ago you could get “Beefamato” juice, right beside the “Clamato” juice that is available now. For some reason, the beefy one disappeared — but not from my fondest memories. So now, I will still “beef-up” my bloody mary mix with beef flavoring: either beef soup base paste, dissolved beef bouillon cube, or beef bouillon powder (I like Goya brand). Sometimes, the beef soup base paste leaves a greasy looking top on the drink, so I now prefer the powder.
Another trick that I discovered is the addition of some Cabernet Sauvignon (or Merlot) red wine to your mix. It adds a smooth edge to the tomato mix.

HERE ARE THE BASICS:
Mix 1/3 part vodka to 2/3 parts mix
ADD to the mix:
- Beef bouillon, as described above
- Lemon juice (freshly squeezed, please!)
- Dill pickle juice
- Garlic Powder
- Onion Powder
- Celery Salt
- Celery Seed
- Horseradish
- Worcestershire sauce
- Hot sauce
- Soy Sauce
- A-1 Sauce
- Cabernet Sauvignon or other red wine (THIS MAKES A DIFFERENCE!)
Garnishes:
- Limes
- Celery stalks
- Extra horseradish
- Worcestershire sauce
- Tobasco/Hot sauce
- Sriracha
- Old Bay seasoning
Make it special:
- Strips of cooked bacon or beef jerky
- Roasted Shrimp
- Pepperoni slices
- Grape tomatoes
- Radishes
- Olives
- Cocktail onions
- Gherkin or other small pickles
- Large caper berries (with stem)
- Pickled vegetables, such as okra or green beans
Make up some garnish skewers ahead:


- Shrimp & olive – please a large cocktail olive (or grape tomato) in the center curve of the shrimp and skewer through
- Grape tomato, pickle & cheddar cheese cube skewer
- Pepperoni & cheddar cheese cube skewer

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