Loaded Bloody Mary
Who doesn’t love a cocktail for breakfast?! Say “thanks” to your mom this Mother’s Day the best way we know how!
- Serves: 4-6 servings
- Prep Time: 5-15 minutes
- Cook Time: 5 minutes
Ingredients
- 3 c. Tomato Juice
- 1/4 c. Lemon Juice
- 1 tbsp. Prepared Horseradish
- 1 1/2 tbsp. Worcestershire Sauce
- 1/4 tsp. Garlic Powder
- 3/4 tsp. Hot Sauce
- 3/4 tsp. Celery Salt
- 1/2 tsp. Black Pepper
- 1/3 c. Pickle Juice
- 1/2 c. Vodka
- Toppings
- Cornichon Pickles
- Bacon Strips, cooked
- Cherry Tomatoes
- Baked Shrimp (requires salt & olive oil)
- Celery
- Green Olives
Instructions
Combine all cocktail ingredients in a large, nonreactive pitcher and stir until thoroughly combined; alternatively, combine in a blender and blend until smooth, then transfer to a pitcher.
To serve, fill highball glasses with ice and top with Bloody Mary mixture. Garnish with a skewered cornichon, cherry tomato, and olive; a strip of bacon; a piece of celery; and a baked shrimp.
To make the baked shrimp, toss 1 lb. of peeled and deveined raw shrimp with 2 tbsp. of olive oil, 1/4 tsp. salt, and 1/4 tsp. black pepper. Arrange in a single layer on a baking sheet, then bake at for 400 degrees for 5 to 10 minutes or until shrimp are pink and firm. Allow to cool completely before serving.
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