Anyone make a Bloody mary Mix?

[randerson]

Looking for a homemade Bloody Mix to try I love the ZingZang but always like to try something new just don't know where to begin

[KEN W]

Man.....I don't think you can make it as good as Zing Zang.

[picksbigwagon]

This is what my bro in law made last week and I gotta admit, it was down right awesome

1 can tomato juice (54 ounces)

1 cup worchestershire sauce

1 tablespoon black pepper

1 tablespoon prepared horseradish

1 tablespoon pickapeppa sauce

And that is it, shake it and pour it over your favorite alchoo,mI prefer whiskey in my bloodies......

[Gordie]

When I make salsa I drain off the jucie to thicken it up and save that as Bloodymary mix or chilli sauce. I got this trick from Mrs boilerguy.

[IlliniWalli]

When I make salsa I drain off the jucie to thicken it up and save that as Bloodymary mix or chilli sauce.

i tried that this year and canned it up after doin the salsa.

i use it to make red beer. tastes great. just had one, in fact.

[basssmasher*]

why make it when u can get the BEST EVER bloody mary mix !! It's called Zing Zang and its AWESOME!!

[Stick in Mud]

Because some people...a friend of mine, I mean...drink a lot of bloody mary's, and the Zing Zang can get expensive.

For what it's worth, I'm a huge fan of putting some pickle or some jalapeno juice in them (the stuff left over in the jar after you eat all of them). Stuff's delicious!

[Greybeard53]

Typically, I use Zing Zang or Ditka’s Kick A$$ Bloody Mary Mix, because I like a little thicker mix. But I make this every so often for a change of pace. It's thinner but tastes great.

2 jars of Mott's Clamato juice. (1 quart each)

1/2 cup of beef boullion

1/3 cup lime juice

1/4 cup Worcestershire sauce

2 tsp kosher salt

1 tsp Tabasco (add as much as you like)

1 tsp creamy horse radish (the chunky kind doesn't desolve as well)

1 tsp ground dill

1 tsp celery salt

1 tsp coarse ground black pepper

The Clamato juice is the key to the recipe, don't use tomato juice.

[OnAFly]

I mix 1/2 and 1/2 ZZ and Major Peters. One is too thing, the otehr is too thick, but mixed is just right

[itchmesir]

Major Peters is probably the best bloody mix out there imho.. works great as a substitute for tomato juice in chili too

[Dark Cloud]

Never saw Zing Zang till the other day while strolling through walmart of all places.

I gotta say it is awesome. probably the best pre-made bottled I have tried.

Had a few "stock" and a few with some v-8 and horseraddish added.

I will be buying more

[smurfy]

Typically, I use Zing Zang or Ditka’s Kick A$$ Bloody Mary Mix, because I like a little thicker mix. But I make this every so often for a change of pace. It's thinner but tastes great.

2 jars of Mott's Clamato juice. (1 quart each)

1/2 cup of beef boullion

1/3 cup lime juice

1/4 cup Worcestershire sauce

2 tsp kosher salt

1 tsp Tabasco (add as much as you like)

1 tsp creamy horse radish (the chunky kind doesn't desolve as well)

1 tsp ground dill

1 tsp celery salt

1 tsp coarse ground black pepper

The Clamato juice is the key to the recipe, don't use tomato juice.

that is extremely close to the reciepe we use. ours calls out for about a cup of pickle juice!!!

[smurfy]

anybody ever had a highbanks bloody mary????????Mmmmmmm!!!!!! and I know where they get there mix but kim swore me to secrecy.

[JeremyCampbell]

I make my own with spicy v8 salt and pepper little garlic powder and add hot sauce to get a little more burn on the throat.The v8 has to be refrigerated so it's nice and cold and add ice with it too.Ice alone doesn't really cool it.

[larson311]

We call these "Crazy Mary's", I had them for the first time at the Eagle River World Championship Snowmobile Races in Wisconsin.

Mix in this order

Ice (about half the glass)

lemon pepper

celery salt

franks red hot

A1 steak sauce

pickle juice

add vodka until glass is half full

you should have a half glass left to fill, add in 3/4 clamato and 1/4 blood mary mix(use any kind)

Grab another cup and dump it back and forth until it's mixed.

Add in pickle, olive, etc. for garnish.