Bloody Mary Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 9, 2011
I agree, the dill is a bit much for my liking. But I did find the pickle juice interesting, thank you Genevieve. I used tequila instead of vodka and turned it into a Bloody Maria. I think tequila complements the spices so much better than vodka. I've converted almost everyone I know into staunch "Maria" lovers, even the ones who say they hate tequila!
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Cooking Level: Expert

Living In: Wesley Chapel, Florida, USA
Reviewed: Apr. 8, 2008
Pretty good.
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Cooking Level: Expert

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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Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, 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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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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Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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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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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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Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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