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Spicy Bloody Mary Mix

Spicy Bloody Mary Mix

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Julie Stevenson Seiler

My father-in-law first introduced me to this homemade bloody mary mix. It is very similar to what you'd buy in a store. Made as is, it is very spicy. You can customize it to your taste by cutting back on the pepper and hot sauce; I like about half the pepper and hot sauce. Enjoy this wonderful mix! It is so easy and much cheaper than buying pre-made mix.

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 27 kcal
  • 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 774 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Mix the tomato juice, beef consomme, Worcestershire sauce, lemon juice, hot pepper sauce, celery salt, and black pepper together in a pitcher; chill.
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Reviews

Angel
32
2/17/2011

It was pretty good. Next time I will skip the Beef Consomme (too much sodium) and use a couple Tablespoons of steak sauce instead.

MG648
29
2/8/2011

This is the first bloody mary I actually liked! This blows away the store-made mixes which pale in comparison. This mix has just the right amount of heat to it -- not too much heat in the front on the tongue, but enough heat at the back to give it some heat and a kick. The flavor, overall, is very balanced. We used Campbell's low-sodium tomato juice. I made this and let the mix meld in the fridge for about two hours before I mixed it with a shot and a half of vodka. I'm very impressed with this and will certainly make this again. Thanks for posting the recipe!

Linda Farrell
23
12/15/2010

Very good with a little kick. Warms your belly on a cold wintery night. Will make again and again I'm sure. My husband likes to add this mixture to his beer.