Bloody Mary Mix

Bloody Mary Mix

46 Reviews 2 Pics
  • Prep

    5 m
  • Ready In

    8 h 5 m
APV
Recipe by  APV

“My sister got this recipe from a restaurant in Ohio and all our family loves it. This is very spicy and needs time to blend flavors.”

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Ingredients

Adjust Servings

Original recipe yields 8 (6 ounce) servings

Directions

  1. In a large pitcher, combine juice cocktail, lemon juice and brown sugar. Season with Worcestershire sauce, horseradish, hot sauce and celery salt. Cover, and refrigerate 8 to 12 hours to allow flavors to meld.

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Reviews (46)

Rate This Recipe
VOLS35
124

VOLS35

i have made this mix for years but never knew to use brown sugar. boy was i surprised, it does add to the taste. i had a party and made a pitcher of my standard and a pitcher of this mix with the brown sugar. i marked them a and b served a very small sample of each without the vodka and had them vote. 31 people sampled each and the vote was 27 to 4 in favor of the mix with brown sugar. what more needs to be said. may i add one piece of advice, because tomato juice is so acidic, never by in a can only in a bottle, if not you will taste the can on the roof of your mouth

Stacy K
86

Stacy K

This may not be the way a bloody mary is supposed to taste, but is definitely the way it should taste! I use this recipe for Bloody Sundays with the gang. I serve with pickled green beans and almond-stuffed olives. HUGE HIT!

SOCALGAL
69

SOCALGAL

We added 16 ounces of vodka and served this at Christmas brunch with a stalk of celery in each hi-ball glass. Everyone loved them... my husband even made them a bit spicier than the recipe called for. This one is definitely a keeper for our family.

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