Friday, July 13, 2012

Bonus Recipe: Ben's Bloody Mary

To download a copy of the recipe for Ben’s Blood Mary, click HERE.

Photo courtesy of Sherron Nagle Watson, used with permission and gratitude.
Here’s an in-between-regular-recipe-posts bonus for your summer party pleasure: Ben’s Bloody Mary recipe.

Although I did spend a brief period, lots of years ago, working as a bartender, most of that was spent opening beer bottles and pouring Southern Comfort at the bar in a local bowling alley. Done right, creating and mixing drinks is a great skill; it’s just usually not my thing.

With that in the background, I recently had the honor of attending a wonderful gathering of my BFF’s (“Best Foodie Friends”) and decided to supplement the baked items I brought with a pitcher of Bloody Mary’s to go with the seafood items I knew other guests would be bringing. And, although there is a basic recipe made from a few simple ingredients, most Bloody Mary’s are more ambitious endeavors meant to challenge the maker’s creative instincts and provide the drinker a more complex flavor profile. (Translation: they taste good.)

This recipe, which was well received at the gathering, makes a little more than three quarts.

Combine the following ingredients in a container and shake well: 3 cups vodka; 9 cups tomato juice; juice of 2 large lemons; 1-1/2 Tbsp hot sauce; 6 Tbsp Worcestershire sauce; 2 tsp celery salt; ½ Tbsp paprika; 1 tsp fresh ground black pepper; 2 tsp prepared horseradish; and 1 Tbsp sugar.

Serve on ice, with a lemon wedge and a celery stalk.

To download a copy of the recipe for Ben’s Blood Mary, click HERE.

Don’t forget: the regularly scheduled recipe for something tasty and healthy (and that would go nicely with a Bloody Mary!) is still to come. In the meantime, enjoy this extra bonus!


  1. Glad you like it, Sandy. Creating a Bloody Mary is almost like cooking, and since it is mostly tomato juice, it is also good for us. Sort of.