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Bloody Mary Mix


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Im sure this has been talked about alot, but wondering what you all think is the best mix out there? I feel there is so many out there that have great spicy flavors, but want to hear what you all think!

Thanks

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Homemade:

This is what we used to make at a bar I worked at (a long long time ago). Customers loved it. (Obviously a this makes a huge batch)

14 Qts tomato Juice

1 Cup Black pepper

1 Cup Celery salt

1 Cup Worcestershire

2 oz Tabasco

2 oz horseradish (not horseradish sauce)

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If any of you are from the Dent-Vergas area the Pickle factory has awsome spicy pickled asparagus or pickled grean beans to put in your bloody mary's. They also taste great with beer.

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I liked Major Peters with some garlic powder,onion powder, splash of Tabasco and a little bit of olive and pickle juice till I tried Zing Zang and it only needed a little Tabasco and the juices to become my favorite.

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Ultimate bloody -

Vodka and Ms. T's bloody mary mix.

Small amount of horseradish

Ground pepper

1 shake of Worchester sauce

tobasco to suit taste

about a teaspoon of A-1 steak sauce.

I think I have to go mix one now!

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I use Clamato(sp) for mine and mix it 50/50 with the Bold and spicey V8 juice.

Start with a glass full of ice and add 1 and a half shots of your choice of Vodka or even Gin.

Next add the Worcester sauce (about 1.5 tbsp) a splash of lemon juice, a good couple dashes of black pepper, tabassco to taste, and a shake of celery salt, add the extras you prefer(pickled beans, mushrooms, a pickle, shrimp,celery,olives, cheese, pepperoni, etc.) Top off with the juice mixture stir and enjoy. And then make another!!

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Zing Zang for sure, however it's a bit on the spendy side at the liquor stores in my area. What I have done with good results is take an empty plastic bottle and mix 50/50 Zing Zang and Spicy V8 with a spoonful of horseradish and some A-1, makes for a great bloody mary

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I typically use Major Peters, but if I have time to make a batch of my own I use this recipe. It's thinner than most, but really 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 (I just use regular pepper)

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

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At camp we use a mix of Clamato and Mr. and Mrs. T, celery salt, black pepper, couple dashes of Tabasco and jalapeno-stuffed and garlic-stuffed olives. They are like the prize at the bottom of a Cracker Jack box!!

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I like to mix it up with the types of mixes but like the Clamato blended with them. But for me it's all about the garnishes: celery salt, tabasco, pepper, pepper jack cheese, homeade venison jerky, celery stalk, lemon and lime wedge, pickled beans, pickle, cocktail shrimp, jerky, and more jerky. It's like an entire meal!

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