Something about football screams Bloody..... Mary:)
I'm not sure where it started, but no tailgate worth it's ribs would be complete without a Bloody Mary. And just like ribs, potato salad, and gumbo, everyone has a recipe (most very closely guarded secrets) for the world's best Bloody Mary. I've researched. I've asked my friends. I've taste-tested, mixed, and poured. Now, I'd like to offer my own entry into the Bloody Mary Hall of Fame. Try one this weekend and let me know what you think!
MARTIE'S CLASSIC BLOODY MARY
Makes about a quart of mix; enough for 6-8 drinks
In a blender add:
3 cups tomato juice
4 T. fresh lemon juice
1 T. fresh lime juice
1 1/4 T. Horseradish (find it in a jar, ususally by the dairy)
2 T. Worcestershire Sauce
1/2 t. minced garlic
1/2 t. Tabasco
1/4 t. celery salt (plus more for rimming the glasses)
1/3 t. Kosher salt
1/2 t. black pepper
Whir everything together until smooth, transfer to a glass pitcher and chill. Before serving, assemble your mix-ins, garnishes, and rim mix.
Rim mix: Pour 1/4 t. celery salt, 1/4 t. Kosher salt, 1/4 t. black pepper onto a saucer. To rim glasses, use a lemon or lime wedge to mositen the rim of the glass. Dip the rim into the mix.
To serve: Add one ounce good quality vodka (I often use Absolut Peppar for a spicy kick) to each glass. Fill with ice. Pour Bloody Mary mix over ice. Let guests garnish at will.
Garnish and mix-in options:
Limes, cut into wedges
Lemons, cut into wedges
Celery stalks with the leafy green tops
Pickled green beans
Green onion stalks