Pour vodka, Bloody Mary mix and lime juice over ice.
Stir to combine and chill.
Strain over martini glass, serving it straight up.
Garnish with limes, olives, celery.
Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
In a pitcher, stir together the Vodka, Worcestershire and hot sauce with V-8 juice.
Place ice cubes in a martini shaker.
Add liqueur mixture; shake.
Strain mixture into six to eight chilled martini glasses.
Garnish is desired with an olive, okra, cucumber, celery or whatever you prefer. I like mine with a garlic stuffed olive.
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The Martini:
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Drizzle chocolate syrup in chilled martini glass. Rub marshmallow cremem around the rim of the martini glass and coate with crushed graham crackers.
Shake vodka and liqueur over ice and pour into glass.
Place large marshmallow on skewer and dip end in chocolate syrup then in crackers. Put on top of drink, serve happy guests!
Mix first 6 ingredients together and allow flavors to mix for one hour.
Add softened cream cheese and mix well. Use reserved olive liquid to thin if dip is too thick.
Chill overnight.
Serve in Martini glass with a skewer of additional olives or pearl onions, surrounded by raw veggies or crackers of your choice.
**This recipe can be made low fat, by using fat free cream cheese**.
Fill your martini shaker with crushed ice and use a chilled martini glass.
Put all ingredients in shaker and shake for a minute or so.
Pour into glass. Grind a little nutmeg on top.
You can also rim the glass with cinnamon sugar and put in a cinnamon stick.
Enjoy!
In a highball glass half-filled with ice, pour in the vodka, Bloody Mary mix, and Guinness Extra Stout(or your favorite beer). Squeeze in the wedge of lime. Stir well.
Garnish with your favorite Bloody Mary garnishes (for example: green olives, dill pickles, dilled Brussels sprouts, celery).
Best served with a sidecar (small glass) of your favorite beer on the side.
OPTIONAL: Add a splash of dill pickle juice and/or 1/2 teaspoon of horseradish.
Combine tomato juice and 2 tablespoons Bloody Mary spice mix in a large jar with a lid and shake vigorously for 15 seconds. Set aside.
Heat oil lin a large pan over medium heat. Add water chestnuts, scallions, jalapeno pepper, garlic, and about 2/3 the Bloody Mary-tomato juice mixture. Cook 2 minutes.
Place shrimp in a bowl and sprinkle with remaining Bloody Mary spice mix. Add them to the pan with the tomato juice mixture. Cook and stir until shrimp are opaque and curl slightly, 2 to 3 minutes.
In a large pitcher, stir together the Bloody Mary mix, horseradish, dill, hot pepper sauce, and dill pickle juice. Taste and adjust seasoning if desired.
In a shallow dish, stir together the kosher salt, pepper and celery seed. Pour the lime juice onto a saucer. Dip each glass into the lime juice to coat the rim, then into the spice mixture. Fill each glass with ice. Pour one shot of vodka into each glass if using. Fill with the Bloody Mary mixture. Garnish each glass with a wedge of lime and a dill pickle spear.
arnish with olive.
**Cajun Martini: substitute jalapeno-infused vodka or
In a pitcher, combine the Bloody Mary mix, clams and their juice and horseradish. Refrigerate for at least 2 hours or overnight.
Distribute the drink mixture and the clams among 8 shot glasses.
Serve each with a lemon wedge.
Mix the bloody mary mix, vodka and lime juices.
Place steaks in marinade- seal and refrig for at least 12 hours.
Mix the butter and horseradish.
Heat grill.
Pat dry steaks- lightly spray with olive oil and season with the red pepper seasoning salt.
Grill to desired doneness.
Place butter/horseradish sauce on top of each steak and enjoy.
rain off fat.
Combine Bloody Mary mix, the 1/4
Place 22 x 18-inch piece of aluminum foil in an ungreased 13 x 9 x 2-inch pan. Place beef in pan, and add Bloody Mary mix and wine. Sprinkle with flour, pepper, and onion soup mix. Arrange vegetables around beef. Fold foil over and seal. Bake at 350\u00b0F for 2 hours or until tender.
In a large bowl, mix together the Bloody Mary mix, hot pepper sauce, and lemon juice. Stir in the shrimp and halibut chunks. Let marinate for 10 to 15 minutes.
Preheat a grill for high heat. Place a grill pan over the grilling surface, or you may use a heavy sheet of foil that has holes poked in it with a fork.
Drain the shrimp and halibut in a colander, discarding the marinade. Grill for 10 to 15 minutes, stirring occasionally, until the seafood is browned and opaque.
Brown ground meat.
When almost done browning, add bell peppers and onions.
Brown until bell pepper is limp.
Add bag of cole slaw mix and mix completely.
Add enough bloody Mary mix to cover entire mixture until it is about an inch above.
Add uncooked rice and mix thoroughly.
Stir occasionally until rice is fluffy and cooked.
Preheat the oven to 350 degrees F (175 degrees C).
Mix beef, pork, ketchup, Bloody Mary mix, onion, crushed crackers, olives, and egg together in a large bowl. Form into a loaf in an 11x7-inch baking pan.
Bake in the preheated oven, uncovered, until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Rinse chicken with cold water and pat dry with paper towels. Remove any fat from the chicken and place in the slow cooker.
Pour the Bloody Mary mix over the chicken breasts and add the chopped vegetables. Cook on low for 8 hours. Serve with rice or hot noodles.