Spicy Bloody Mary Mix Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 19, 2012
(I left the sugar/sweetener out as I am not a fan of sweet things) I was worried when I first made this that it smelled like seafood sauce. I refrigerated it overnight, and the next morning it was perfect, a good way to start a Tuesday.
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Photo by lutzflcat
Reviewed: Jan. 24, 2012
No need to ever buy another bottle of bloody mary mix, as this is every bit as good and takes just minutes to get into the fridge. The steak sauce is a nice addition and gives it some tang. Next time I think I'll add more Tabasco and horseradish because we like it spicy. You have options on this. You can keep it as is for a Virgin Bloody Mary (would be fun for the kiddos), or add a shot of vodka for the real thing. Either way, you won't be disappointed. Super Bowl is just around the corner, and this would be a great addition to the buffet table.
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Nov. 15, 2011
With regular tomato juice and without the sweetner(or sugar), this has been the classic bartender's Bloody Mary for decades. Proportions are up to the individual's taste.
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Reviewed: Mar. 20, 2010
Once when my husband and I were out on the town, we stopped at the Hilton Hotel and had a drink. I ordered a bloody mary. I have been talking about it ever since. It was soooo good. Well, i have found it in this recipe. I used tomato juice, not V-8 because vegetable juice is a little sweet. I skipped the Splenda. I did not want any sweet taste. I doubled the steak sauce and Worcestershire sause. I trippled the celery salt. Everything else was the same. I'm giving this a 5 because of the ingredients. After 30 years, I have found how to make the Hotel Hilton Bloody Mary.
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Living In: Columbus, Ohio, USA


 
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