Is there anything better than a Bloody Mary at Saturday morning brunch? After a long history of ordering fruity, champagne-based cocktails, I've officially traded in the mimosas of brunches past in...

10 Best Bloody Mary Recipes

Sriracha Bloody Mary Recipe ~ they have created their own homemade sriracha-style chili hot sauce recipe! This is a Thai style hot sauce which is an addicting creamy spicy hot sauce mayo that you can lather on just about anything!

bloody mary station. Holy awesome!  St pats morning idea or morning brunch after wedding? ?? Yes Yes? ?

We love the idea of bloody mary bars at weddings and post-wedding brunches! They're so fun and guests will love making their own bloody marys, or you can always have a bloody mary bar tender! This is definitely an idea.

How to Make a Perfect Bloody Mary

A Winning Bloody Mary Guide

Every type of bloody mary you can think of.

Every type of bloody Mary you can think of. great for bloody mary sundays!

Southwest Sunset Margarita #SXSW #cocktail

cranberry juice Garnish: lemon wedge Combine all ingredients in a glass filled with ice. Stir and garnish with a lemon wedge.

Asian Bloody Mary Cocktail by a spicyperspective #Cocktails #Bloody_Mary #Asian

Asian Bloody Mary Cocktail

An Asian Inspired Bloody Mary recipe from A Spicy Perspective. chili garlic sauce (or sriracha), tsp.

Food Mood

Lu’s Bloody Mary Recipe

Ingredients
∙ Makes 1
Produce
  • 2 Lemon, wedge
  • 1 Lime, wedge
  • 1 Slice Seedless cucumber
Condiments
  • 1 Green olive, Pitted
  • 1/4 tsp Horseradish
  • 2 dashes Tabasco
  • 2 dashes Worcestershire sauce
Baking & spices
  • 1 Black pepper
  • 1 Pinch Celery salt
  • 1 Pinch Pepper, coarsely ground
  • 1 Pinch Sea salt
Drinks
  • 4 oz Tomato juice
Beer, wine & spirits
  • 2 oz Vodka
My friend Lu Ratunil was the man behind the bar on Sundays at Good World, my favorite brunch spot when I was still the sort of person who went out to brunch. He considers himself a bit of a purist when it comes to bloody marys, explaining that ‘‘since the drink has so many ingredients, the key is to balance them.’’ (Photo: Sarah Anne Ward for The New York Times)

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