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1/2 lime, juiced

1 stalk celery

1 teaspoon prepared horseradish

4 marinated cocktail onions

salt and ground black pepper to taste

4 dashes pepper sauce (such as Frank's Red Hot®)

2 dashes Worcestershire sauce

2 stuffed green olives

2 thin strips of green bell pepper (optional)

4 (1.5 fluid ounce) jiggers vodka, or to taste

2 short stalks of celery with leaves

2 small sprigs of mint (optional)

1 cup ice cubes

1/2 cup crushed ice

1 (11.5 fl oz) can spicy vegetable juice cocktail

1/2 lime, cut into wedges

1/2 carrot (optional)


Step 1

In a blender, combine the vegetable juice, lime juice, 1 celery stalk, hot pepper sauce, Worcestershire sauce, horseradish, vodka, and crushed ice. Season with salt and pepper. Cover, and blend until smooth.

Step 2

Use two large frozen beer mugs, highball or pint glasses. Place one cocktail onion at the bottom of each glass. Put 1/2 cup of ice cubes into each glass. Use a vegetable peeler to pull a few strips off of the carrot for each glass. Put in a slice of green pepper. Divide the blended mixture evenly between the two glasses.

Step 3

On cocktail toothpicks, place a green olive, a cocktail onion, and a lime wedge. Attach each one to a celery stalk so that when inserted, this garnish is on the top of the drink. Sprinkle on a few more carrot strips, and garnish each drink with a sprig of mint.