BLUEBERRY TABASCO SAUCE RECIPES

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BLOODY MARY RECIPE | INA GARTEN - FOOD NETWORK



Bloody Mary Recipe | Ina Garten - Food Network image

Provided by Ina Garten

Total Time 45 minutes

Prep Time 15 minutes

Yield 6 drinks

Number Of Ingredients 10

3 large stalks celery from the heart, including leaves, plus extra for serving
36 ounces tomato juice (recommended: Sacramento)
2 teaspoons prepared horseradish
1 teaspoon grated yellow onion
1 lemon, juiced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/4 teaspoon kosher salt
12 dashes hot sauce (recommended: Tabasco), or to taste
1 1/2 cups vodka

Steps:

  • Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.

BLOODY MARY MIX RECIPE - NYT COOKING



Bloody Mary Mix Recipe - NYT Cooking image

We’ve made hundreds of thousands of bloody Marys over the decades at Prune, with 11 variations, and this classic base mix has been the stalwart, gleaming engine of them all. The lemon juice is what makes it so bright and zingy, and the Sacramento brand tomato juice is clean, with perfect body, never muddy or thick. Prepared horseradish keeps its bite and moisture just about forever, whereas fresh grated horseradish loses its potency almost immediately, leaving dead bits of pencil shavings in the glass instead — so resist the urge to “improve” the recipe. Worcestershire sauce adds greater depth to the umami already inherent in tomato, and the Tabasco brand hot-pepper sauce brings vibrancy with its high acidity but very manageable heat. This bloody Mary is as refreshing as a virgin affair as it is when spiked and garnished.

Provided by Gabrielle Hamilton

Total Time 15 minutes

Yield About 8 to 14 drinks

Number Of Ingredients 10

1 (46-ounce) can Sacramento brand tomato juice (5 3/4 cups)
3/4 cup plus 1 tablespoon Gold’s Prepared Horseradish
1/2 cup fresh lemon juice (from 3 or 4 juicy lemons)
1/2 cup Lea & Perrins Worcestershire sauce
2 teaspoons freshly ground black pepper
2 teaspoons Diamond Crystal kosher salt
2 teaspoons Tabasco hot sauce
Ice
Tito’s Handmade Vodka, for spiking (optional)
Celery ribs, pimento-stuffed olives and lemon wedges, for garnish

Steps:

  • Whisk together all the bloody Mary mix ingredients, transfer to a bottle and shake well just before using.
  • Fill tall glasses with ice; pour the bloody Mary mix on top.
  • If using the vodka, mix 1/4 cup vodka with 1/2 cup bloody Mary mix in a shaker over ice; shake for 10 hard strokes, strain and pour into each ice-filled glass.
  • Garnish with a leafy interior rib of celery, a wooden skewer of olives and a lemon wedge.

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