Bloody Mary Mix
A savory and spicy Bloody Mary that is vegetable-forward with the addition of College Inn® Garden Vegetable Broth.
Yield 10 Servings (9 oz each)
| Ingredient | Measure |
|---|---|
| College Inn® Garden Vegetable Broth | 1 qt |
| Tomato Juice | 5 cups |
| Lemon Juice | 2/3 cup |
| Worcestershire Sauce | 2 Tbsp |
| Hot Sauce | 2 tsp |
| Celery Salt | 1/4 tsp |
| Black Pepper | 1/2 tsp |
TIP
Garnish with olives, or celery stalk.
Most bartenders will make the Bloody Mary mix in advance and add a generous 1½ ounce of vodka to order. This allows for orders of simple virgin drinks, a tequila based Bloody Maria or other spirits. This also gives bar customers the view of their drink being made with a full 1½ ounce of vodka.
Directions:
- In a large non-reactive storage container, add the College Inn® Garden Vegetable Broth, tomato juice, lemon juice, Worcestershire sauce and hot sauce. Whisk well to combine and refrigerate for use.
- To order pour about 1 cup over ice in a shaker. Shake well to combine all ingredients and chill.
- Rim a tall glass with celery salt by dipping the rim in lemon juice or water and then into the celery salt.
- Strain the cocktail into the glass filled with fresh ice and a 1½ ounce shot of vodka. Add a dash of black pepper on top of the cocktail and garnish as desired.
- In a large non-reactive storage container, add the College Inn® Garden Vegetable Broth, tomato juice, lemon juice, Worcestershire sauce and hot sauce. Whisk well to combine and refrigerate for use.
- To order pour about 1 cup over ice in a shaker. Shake well to combine all ingredients and chill.
- Rim a tall glass with celery salt by dipping the rim in lemon juice or water and then into the celery salt.
- Strain the cocktail into the glass filled with fresh ice and a 1½ ounce shot of vodka. Add a dash of black pepper on top of the cocktail and garnish as desired.
