Coastal Bloody Mary

by College Housewife 5 oz of tomato juice 2 oz Hangar 1 Straight Vodka 1 teaspoon of fresh lemon or lime juice A few dashes (or more) of hot sauce 1 1/2 teaspoons of Worcestershire sauce 2–3 pinches of Old Bay seasoning 1 teaspoon of horseradish Prawns (cooked) Crab Legs (cooked) Olives Cornichons Tomatoes Celery Sticks Lemon Wedges Fresh Dill share this:

Grilled Blood Mary Recipe

by Todd Wagner/HonestlyYUM 2 oz Hangar 1 Straight Vodka 4 oz Grilled Bloody Mary Mix 1/2 oz charred lemon juice 2 dashes Worcestershire sauce 1 pinch fresh horseradish (grated) 1 pinch ground ancho chili Tabasco (and/or other hot sauce to taste) Asparagus (garnish) Green beans (garnish) Lemon wheel (garnish) Cherry tomatoes (garnish) Avocado wedge (dipped in everything seasoning, garnish) Jalapeños (garnish) Olives (garnish) Cornichons (garnish) Spring onions (garnish) Smoked salt share this:

California Fresh Bloody Mary Recipe

by Beard + Bonnet 3 ounces Hangar 1 Straight Vodka 6 ounces tomato juice 1 ounce freshly-squeezed lime juice ¼ teaspoon freshly-grated horseradish 1/8 teaspoon ground celery seed 3 dashes Cholula hot sauce and 2 dashes Worcestershire sauce share this:

Classic Bloody Mary Recipe

by Amanda Frederickson 2 ounces Hangar 1 Straight Vodka 4 ounces tomato juice 2 dashes hot sauce 2 dashes Worcestershire sauce 2 teaspoons grated horseradish Pinch of smoked paprika Squeeze of lemon wedge Optional: Celery salt to line the rim. Garnishes such as bacon, pickles, tomatoes, celery and peppers share this:

Tomatillo Bloody Mary Recipe

by Salt & Wind 1 pound tomatillos, husked, trimmed, and quartered 1/2 pint (about 7 ounces) green or yellow grape or cherry tomatoes 2 Persian cucumbers, roughly chopped, plus more for garnish 2 garlic cloves peeled and roughly chopped 2 tablespoons freshly-squeezed lime juice, plus more for mixing the cocktail and for garnish 1 serrano or Thai chile, halved and seeded (if desired), plus more for garnish 1 teaspoon kosher salt 2 ounces Hangar 1 Straight Vodka Fresh cilantro leaves and stems 1 teaspoon prepared horseradish (not creamed) 3/4 teaspoon green hot sauce 1/2 teaspoon Worcestershire sauce 1 pinch of celery seeds Ice Smoked sea salt optional for garnish Cooked shrimp peeled, but with tail left on, optional for garnish Tortilla chips optional for garnish Scallions optional for garnish share this:

The Bloody Caesar Recipe

by Verses from my Kitchen 1 1/2 ounces Hangar 1 Straight Vodka 5 ounces Clamato juice 1/2 ounce fresh lime juice Dash Worcestershire sauce 1 teaspoon lime-infused barbecue sauce 1 teaspoon soy sauce Pinch of wasabi Pinch of fresh grated horseradish Salt & fresh cracked pepper Ice Rim: equal parts Montreal steak spice, chili powder, salt and pepper Garnish: garlic-stuffed olives and gherkin pickles, skewered share this:

Beet Bloody Mary Recipe

by Ian Adams 1½ ounces Hangar 1 Straight Vodka 1½ ounces fresh tomato juice ¾ ounce fresh beet juice ¼ ounce sesame oil ¼ ounce red wine vinegar ½ teaspoon salt ½ teaspoon pepper 1 teaspoon crème fraiche share this:

Cucumber-Basil Bloody Mary Recipe

by Spache the Spatula For the Ice Cubes 2 mini cucumbers (Kirby cucumbers or pickling cucumbers) 1 cup packed fresh basil leaves 1 serrano chile (de-seeded, if you’re sensitive to spice) ¼ teaspoon kosher salt 1 tablespoon agave syrup 2 cups water
For the Bloody Marys 2 ounces Hangar 1 Straight Vodka 2 ounces tomato juice Cucumber soda (or club soda) Lime wedges Mini cucumbers, quartered lengthwise Fresh basil Kosher salt + sweet paprika + celery salt to rim glasses (optional) share this:

Turn up the Beet Bloody Mary Recipe

by Coco + Kelley 4 ounces chilled Hangar 1 Straight Vodka 1 ½ cups spicy tomato juice ½ cup pure beet juice 1 tablespoon pepperoncini juice ½ small lemon (squeezed for juice) 1½ teaspoon freshly ground pepper ½ teaspoon horseradish 1 teaspoon Worcestershire sauce ¼ teaspoon ground garlic Your preference for hot sauce (to taste) Bacon salt and smoked paprika for rim share this: