BLOODY MARY

bloodyMary

BLOODY MARY

1.5 ounces vodka
3 ounces Kroll’s
Bloody Mary Mix (recipe below)
lemon or lime
Margarita salt

Rub cut lemon or lime around rim of glass and dip in Margarita salt.

Mix vodka and Kroll’s Bloody Mary Mix.

Pour over ice in a pint glass. Garnish as desired.

KROLL’S SPICY BLOODY MARY MIX

courtesy of Thirty Kroll

Makes approximately 4 qts

10 pounds of ripe tomatoes, chopped
2 pounds of your favorite hot peppers , chopped
3-4 celery stalks, chopped
juice of one large lemon

Place 1/4 of the mixture into a large stockpot over medium-high heat and crush it with a potato masher.

Bring to a boil, stirring constantly. Repeat with the rest of the mixture, adding 1/4 at a time.

Bring to a full boil after each addition.

When entire mixture has been crushed and brought to a boil, reduce heat and allow it to simmer for 10 minutes.

Press the heated juice through a sieve or food mill to remove skins and seeds.

Cool to room temperature. Mixer can be stored in the refrigerator or processed in a water bath for 25 minutes and stored for up to a year.

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