|Nutritional Guidelines (per serving)|
|Servings: 1 gallon (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Bloody Mary mix recipe is straight from a bartender who is renowned for this cocktail. I think the beef bouillon gives it an added dimension of flavor.
Not only does it make a great cocktail but it also is a great addition to recipes and even as a nonalcoholic refreshing drink -- better than V-8 or that Mr. and Mrs. commercial product.
This recipe makes a gallon. Consider it as a great edible gift option only, in this case, it's a potable gift. The drawback is that the mix must be refrigerated so your giftee needs to be near refrigeration!
This mix also makes a great soup base for vegetable, beef barley, tomato rice or any other soup or stew.
- 2 cans tomato juice (52 total ounces)
- 1 can beef bouillon (10 ounces)
- 1 teaspoon black pepper (coarsely ground)
- 1 teaspoon celery salt
- Optional: 1 teaspoon Accent seasoning (MSG)
- 4 ounces lemon juice (fresh)
- 5 ounces Worcestershire sauce
- Tabasco sauce to taste (for heat)
Pour into covered containers and refrigerate until well chilled and you're ready to make a cocktail or drink it neat.
How to Make a Bloody Mary Cocktail with This Mix
Pour some celery salt onto a small plate.
Rub the juicy side of a lemon or lime wedge along the lip of a pint glass.
Roll the outer edge of the glass in celery salt until fully coated.
Fill the glass with ice and add 2 ounces premium vodka, like Ketel One, 4 ounces Bloody Mary mix, and top off with more ice. Garnish with a celery stalk and a lime wedge if desired.
Virgin Mary Cocktail
You guessed it. This Virgin Mary mocktail recipe is non-alcoholic with all of the great flavors of a fully loaded Bloody Mary but without the booze.
Dessert Made with Bloody Mary Mix
In the '50s and '60s when convenience foods were all the rage, tomato soup cake was popular. Consider replacing the 10-ounce can of condensed tomato soup in this spicy tomato soup cake recipe with 1 cup of Bloody Mary mix. The flavor is extraordinary.
For an easy version, use 1 (18-ounce) spice cake mix, 1 cup Bloody Mary mix, 1/4 cup milk and 2 large eggs. Bake at 350 F for 10 minutes or until toothpick tests clean.