Reviewed: Nov. 28, 2009

Yummy! One of the best bloody maries I've ever had. And no need for horseradish!

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JEANNETAO

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 23, 2009

Very good recipe!

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Nancy B.

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Nov. 10, 2009

GREAT RECIPE

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troubles

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Reviewed: Nov. 2, 2009

Very tasty the only thing I did different was to add a bit more hot sauce to make it spicier. Made this to use in the bloody mary chicken recipe from this site. I look forward to eating it!!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Sep. 13, 2009

Fabulous recipe. I really like making my bloody's with Clamato juice. Great idea to make ahead. All our college friends get together for a party the same time each year. The next day, we all meet at my house on the water and have a calmer visit. It was all I could do to keep up with mixing each cocktail. I'll make a large batch next time and relax along with them.

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Carrie Holden

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Reviewed: Aug. 30, 2009

Made the recipe just as it is (well, added a little lemon juice but that's it), took it on a Girl's Only River Trip in the summer and everyone loved it! They mixed it with a little vodka and celery and it went QUICK. If i would of known it was going to go so fast, I would of taken two bottles. Everyone said it was way better than the already made mix you buy at the store :). I used Clamato tomato juice

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IRENE8

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Aug. 30, 2009

We had a few people over last night and I made one pitcher of this mix. They all raved about it and before the evening was over I had to make another pitcher. I followed the recipe exactly as it was written. It is a keeper! Thanks for sharing!

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sweet2th

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Reviewed: Jul. 31, 2009

I like mine really spicy so I added lots of hot sauce and black pepper. Make sure to add pickles, celery, olives, even cheese, bacon, ham, or turkey (if you want it Wisconsin-style!)

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Paige

Cooking Level: Beginning

Home Town: Racine, Wisconsin, USA

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Reviewed: May 8, 2009

Great recipe! I don't know how well I followed the directions but it's a great place to start! Here's what I did . . . 1. I started with a 64 oz bottle of tomato juice so I actually dumped out (and saved!) a few ounces to try to make 48 oz. 2. I ended up adding about a tbsp of horseradish, extra pepper, extra hot sauce, and some garlic powder. 3. I actually packed the mix, a jar of pickles, some cut-up celery in a plastic bag, a jar of olives, and a bottle of vodka in a cooler and had a traveling bloody mary bar!

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Jessica

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

These are awesome! Mixed up by the pitcher & everyone loved them.

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katswirlz

Home Town: Southgate, Michigan, USA

Living In: Dearborn, Michigan, USA

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Reviewed: Mar. 20, 2009

Love it! Perfect as is. I tried adding 1/8 tsp horseradish (after sampling it with the base recipe) and liked it less. It's also OK with 1/4 tsp lemon juice added, but that didn't particularly help much either. Stick to the basics, and let flavors blend overnight if you can.

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bored99

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Reviewed: Feb. 10, 2009

Per other reviewers, I backed off the celery salt and added 1 tablespoon of horseradish. Awesome.

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Mike T

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Reviewed: Jan. 19, 2009

Much better than any bloody mary mix you could find in the stores. I used V8 and was delicious,just top off with stuffed olives, lemon wedge and a celery stick and its perfect. Much better then paying 8.50 for a bloody mary at a restraunt! Will definately make on those rough morning afters!

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