Recipe by zlee55
"This is my Wisconsin version of a classic Bloody Mary drink. On special occasions, garnish with skewered bite-size pieces of Wisconsin Cheddar, Monterey Jack, pepperoni, salami, green olives or cocktail shrimp on top. Best when consumed before noon."
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1 (1.5 fluid ounce) jigger
pimento-stuffed green olives
brine from olive jar
ground black pepper
Dash Worcestershire sauce
hot pepper sauce (e.g. Texas Pete's™)
tomato and clam juice cocktail
celery, with leaves
Hubby made these for us this afternoon and boy, did they hit the spot! The olive brine was a different addition from what we're used to, and hubby added his own spin with a little horseradish. After rimming the glass with celery salt he garnished it with green olives, a fresh chilled shrimp and a leafy stalk of celery. Beautiful and delicious!
Alright, it's sort of authentic. I bartend in Green Bay and I make mine a little differently. I build mine in this order:
5 shakes celery salt,
Squeeze of juice from one lemon wedge,
5 shakes Worcestershire,
2 drops steak sauce,
3 drops Tabasco,
2 shakes Old Bay Seasoning,
Tomato juice (stir after adding or Worcestershire will pool at bottom),
2 fresh olives,
1 beef stick,
1 stick Colby-Jack Cheese,
1 pickle, and
1 fresh lemon wedge
- That's an authentic Wisconsin brunch Bloody!
Love the "mary's" ... but for me, a healthy dose of horse radish is a must. Also like to use 1/2 V8 & 1/2 Clamato...and add Old Bay Seasoning (for my East coast hubby) -- then add a beef stick and a small chaser of beer...life is good!
The secret to any good Bloody Mary is to pour in enough dill sauce to cover the bottom of the empty tumbler, and then proceed with the other ingredients and directions.
This is a great start to the recipe. I make a couple of minor changes. Like some of the other reviews, I definitely add a big pinch of prepared horseradish and a big teaspoon of A-1. As for the olive juice, that's definitely an option, but my favorite is banana pepper juice...you can go hot or mild depending on your preference. Then, I replace the rimming celery salt with a 50/50 mixture of cajun seasoning and seasoning salt. Add a little football and you've got a perfect Saturday morning!!
I just made this recipe last night, and it was the BEST! I made it exactly the same except I used zesty pickle juice and pickles instead. Mostly because I was out of olives. Will definately try olive juice though. Maybe it is a Wisconsin thing, but I always love Clamato the best. :o) If you like a very thick V8 style bloody mary, this is probably not for you though. I added slightly less hot sauce the second time, because I found it to be a bit spicey for my taste. If you do not like them very spicey add the hot sauce to taste. We are having bloody marys this weekend, so my husband wanted me to make pitchers of this recipe for everyone! I will use this recipe over and over! Enjoy!
Great recipe. I like a shot of beer on the side thrown in after half the bloody mary is gone.
I'm from Wisconsin and I make my bloody's exactly like this (different garnishes of course - try a jalapeno pickled green bean!) except for one glaring omission: BEER! Add a splash of beer (from Wisconsin) for the true Wisconsin Bloody.
Have you made a batch lately? They're everybody's favorite.
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