Reviewer:

Chillicious

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Reviewed: Aug. 16, 2006

This was my second Bloody Mary ever, so I am not the best judge, but I like it! As someone suggested, I didn't add the dill - I'm not a big dill fan. And I used the celery salt on the rim instead of in the drink as was done when I ordered the Bloody Mary at a resturant. I garnished it with green olives and a pepperchini. Also, I used straight tomato juice and I think it would be better with the tomato vegetable juice as suggested.

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Reviewer:

CWOOD28

Cooking Level: Expert

Home Town: Corona, California, USA

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Reviewed: Mar. 8, 2006

Here's another suggestion: I saw an episode of "Paula's Home Cooking" yesterday, and she put ground beef boullion on the rim of the Bloody Mary glass!

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Reviewer:

77heidi

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: May 6, 2004

Genevieve, this is a good base for Bloody Marys! I love the addition of dill, I also add a touch of horseradish, and worstershire sauce, and a dash of black pepper. Try lining the rim of your glass with lime juice and Old Bay seasoning.

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Reviewer:

HEATHERMD

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Reviewed: Dec. 10, 2002

This recipe for a Bloody Mary tasted okay, but the dill was too much.

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Reviewer:

Babz

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Reviewed: Sep. 29, 2002

This is alright, I liked the addition of garlic, but not so much the dill, or pickle juice. I'll stick to leaving the pickle as a garnish. Thanks anyway Genevieve.

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