re: Bloody Mary...

Pickled okra

Your recipe sounds spot on. I use to put Cucumber a little Green Pepper, Celery in a blender. Add a couple of tablespoons to the Bloody Mary. Pickle or Olive juice sounds good.

This is a Bloody Bull:
2 ounces vodka
4 ounces tomato juice
4 ounces beef bouillon
1/2 teaspoon good horseradish
2 dashes of Worcestershire sauce
3 dashes of Tabasco Sauce
Pinch of freshly ground pepper
1/4 ounce fresh lemon juice
Pinch of celery salt or seeds, crushed
Wedges of lemon and lime

Camaronazo

I can now find it at Wal Mart. Goes good with Dimitri's Bloody Mary seasoning.

Garlic.

3 cups tomato juice
1 cup vodka
¼ cup fresh lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons prepared horseradish
1 teaspoon table salt
1 teaspoon ground black pepper
¼ teaspoon Tabasco sauce
Ice (for serving)
4 ribs celery, trimmed (for serving)
Lemon wedges, or lime wedges (for serving)


INSTRUCTIONS
SERVE 4
Clamato(My recommendation) or V8 juice can be substituted for the tomato juice. You can liven up these drinks by garnishing with dilly beans, colossal green olives, caper berries, pickled asparagus, or even chilled poached shellfish, such as shrimp or crawfish. This recipe can be doubled.

Whisk the tomato juice, vodka, lemon juice, Worcestershire sauce, horseradish, salt, pepper, and Tabasco together in a pitcher or large bowl. Pour over ice and garnish with the celery and lemon wedges before serving.

To Make Ahead:

Bloody Marys can be refrigerated, covered tightly with plastic wrap, for up to 6 hours before serving.

This drink has been ruined...

I found a mix the other day that trumps even my homemade blended tomatoes.



I freeze regular tomato juice for the ice cubes.

Half glass of ice.
Stolichnaya to the top of the ice.
Mix to fill.
Pour back and forth thrice.

Saves me the trouble of blending tomatoes.