Putting on a breakfast or brunch-time party? This stuff kicks ass!
1 cup beef base
1 small bottle Tabasco Sauce
Worcestershire Sauce, to taste
salt & pepper, to taste
celery salt, to taste
1/4 cup horseradish (not the creamy kind)
4 qts tomato juice
garnishes (celery stalks, olives, limes, pickled green beans, etc)
This recipe makes 5 quarts of Bloody Mary mix. Dissolve beef bullion or Bovril in hot water to make 1 cup of strong beef base (use approximately double the amount of bullion or Bovril you normally would). The amount of Worcestershire Sauce, salt & pepper, and celery salt is up to you, but since you’re making 5 quarts of Bloody Mary mix, go heavy. Combine all base ingredients in a blender and blend. Divide the base evenly in five quart containers. Fill the containers with tomato juice and stir. Serve with garnishes and vodka.
This recipe was given to me by my wife’s Aunt Joyce, who worked as a bartender most of her adult life. She’d make her Bloody Mary mix ahead of time and keep it in the bar refrigerator. She didn’t add vodka to the bulk mix, but instead added vodka to individual drinks as she prepared them. We served these at my birthday hash in 2005, and they were the best Bloody Marys any of us had ever tasted.