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Dr. Barnes Bloody Mary

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Ingredients

Adjust Servings:
24 ounces v8 vegetable juice
12 ounces extra spicy hot v8
2 (10 ounce) cans beef broth or (10 ounce) cans beef consomme
8 ounces vodka
1 large lemon, juice of (you can substitute lime juice if you find that more appealing)
1 clove garlic, minced (or 1/4 tsp. garlic powder)
2 tablespoons worcestershire sauce
1 tablespoon whole celery seed
1/4 - 1/2 teaspoon celery salt (original recipe called for 1 tablespoon, if you can believe that -- how tastes have changed!)
1 tablespoon freshly-ground pepper
celery rib, for garnish (optional)
lemon wedge, for garnish (optional)

Nutritional information

93.2
Calories
7 g
Calories From Fat
0.8 g
Total Fat
0 g
Saturated Fat
0.6 mg
Cholesterol
750 mg
Sodium
6.5 g
Carbs
1.1 g
Dietary Fiber
3.8 g
Sugars
2.4 g
Protein
160g
Serving Size

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Dr. Barnes Bloody Mary

Features:
    Cuisine:

    Many moons ago, a relative in Natchez send me a copy of a cookbook written by a friend of hers. It's entitled "Cook With A Natchez Native", by Bethany Ewald Bultman. Although it only contains a few dozen recipes, an amazing percentage of them have become family favorites. Adapted slightly over the years (mostly because Snappy Tom isn't available anymore), this one is probably a bigger draw at my brunches than the food! :) You'll want to take your personal tastes into account with regard to the juice base. You can use all "regular" V-8, all "spicy", or whatever combination of the two makes your tastebuds happy. In any event, I hope you'll agree with us that Dr. Barnes came up with a heckuva 'prescription' for a Bloody Mary!

    • 35 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Dr Barnes’ Bloody Mary, Many moons ago, a relative in Natchez send me a copy of a cookbook written by a friend of hers It’s entitled Cook With A Natchez Native , by Bethany Ewald Bultman Although it only contains a few dozen recipes, an amazing percentage of them have become family favorites Adapted slightly over the years (mostly because Snappy Tom isn’t available anymore), this one is probably a bigger draw at my brunches than the food! 🙂 You’ll want to take your personal tastes into account with regard to the juice base You can use all regular V-8, all spicy , or whatever combination of the two makes your tastebuds happy In any event, I hope you’ll agree with us that Dr Barnes came up with a heckuva ‘prescription’ for a Bloody Mary!, Many moons ago, a relative in Natchez send me a copy of a cookbook written by a friend of hers It’s entitled Cook With A Natchez Native , by Bethany Ewald Bultman Although it only contains a few dozen recipes, an amazing percentage of them have become family favorites Adapted slightly over the years (mostly because Snappy Tom isn’t available anymore), this one is probably a bigger draw at my brunches than the food! 🙂 You’ll want to take your personal tastes into account with regard to the juice base You can use all regular V-8, all spicy , or whatever combination of the two makes your tastebuds happy In any event, I hope you’ll agree with us that Dr Barnes came up with a heckuva ‘prescription’ for a Bloody Mary!


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    Steps

    1
    Done

    Measure All Ingredients Into a Large Container, Stirring to Mix.

    2
    Done

    Cover and Refrigerate Overnight.

    3
    Done

    Note: Yes, It's Perfectly'drinkable' Right Away; but It Won't Really Knock Your Socks Off Until the Flavors Have Had Time to Meld.

    4
    Done

    Serve Chilled, With Celery Sticks and Lemon (or Lime) Wedges For Garnish, If Desired.

    5
    Done

    Option: Strain Before Serving.

    6
    Done

    (some People Prefer not to Have Lots Of'stuff' Floating Around in Their Glass. Personally, I Find It Part of the Appeal of Homemade as Opposed to Sto' Bought-- but It's Your Call.).

    Avatar Of Joseph Chambers

    Joseph Chambers

    Culinary explorer eager to travel the world through its flavors and ingredients.

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