Best Bloody Marys Tyler Florence Style Recipes

White Bloody Marys image

Provided by Tyler Florence

Time 35m

Yield 2 to 4 drinks

Number Of Ingredients 10

4 green tomatoes, roughly chopped
1 hothouse cucumber, roughly chopped, plus spears for garnish
2 stalks celery, roughly chopped
3 cups seedless green grapes, plus more for garnish
1 jalapeno pepper, seeded
2 tablespoons horseradish
1 tablespoon superfine sugar
2 lime wedges, plus more for the glasses
2 to 3 ounces vodka, chilled
Kosher salt and freshly ground pepper

Steps:

Add the tomatoes, cucumber, celery, grapes and jalapeno to a blender and puree. Line a sieve with cheesecloth, set over a large bowl and pour in the pureed mixture. Set the bowl in the refrigerator while it strains, about 30 minutes.
Once the liquid has been extracted, remove the bowl from the refrigerator and discard the solids. Combine the horseradish, superfine sugar and 2 lime wedges in a pitcher and muddle with a wooden spoon. Stir in the tomato juice mixture, the vodka and some crushed ice until combined.
Combine 1 tablespoon each salt and pepper on a small plate. Rub a lime wedge around the rim of each glass, then dip the glass in the salt and pepper mixture. Pour the drink into glasses and garnish with cucumber spears and a few grape halves.

Fresh White Bloody Mary image

Provided by Tyler Florence

Categories beverage

Time 1h25m

Yield 2 to 4 drinks, depending on the glass size!

Number Of Ingredients 12

4 green tomatoes, roughly chopped
1 hot house cucumber, roughly chopped
2 ribs celery, peeled to remove tough outer fibers and roughly chopped
3 cups seedless green grapes, plus more for garnish
1 jalapeno, seeded
2 tablespoons horseradish
1 tablespoon superfine sugar
2 lime wedges, plus more for garnish
Crushed ice
2 to 3 ounces vodka, chilled
1 tablespoon salt and freshly ground black pepper, on a small plate
Cucumber spears, celery sticks, for garnish

Steps:

Add the tomatoes, cucumber, celery, 3 cups of grapes and jalapeno to a blender and puree. Set up a sieve lined with cheesecloth over a large bowl and pour in the pureed mixture. Set the bowl in the refrigerator while it strains.
Once you have the extracted the liquid, remove it from the refrigerator. Add the horseradish, superfine sugar and 2 lime wedges to a pitcher and muddle with a wooden spoon. Stir in the extracted tomato juice, some crushed ice and a few splashes of vodka. Stir to combine.
Rub a lime wedge on part of the rim of each glass. Dip the rim into the salt and pepper mixture so it sticks to the wet part of the rim. Pour the drink into the glasses and garnish with cucumber spears, celery sticks and a few grapes.

Bloody Mary's: Tyler Florence Style image

Provided by quotFoodThe Way To

Categories Beverages

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

6 limes, juice of
1 tablespoon celery seed
3 tablespoons horseradish (grated fresh or prepared horseradish)
2 quarts tomato juice, chilled
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
kosher salt & freshly ground black pepper
1 1/2 cups peppar vodka, chilled in the freezer
1 stalk celery, for serving
cucumber, spears for serving
fresh cilantro, for garnish

Steps:

Combine the lime juice, celery seed, and horseradish in a pitcher. Muddle the mixture with the end of a wooden spoon to blend and break up the celery seeds. Pour in the tomato juice, hot sauce, and Worcestershire sauce; season with salt and pepper. Stir everything together to combine.
Divide the vodka among 6 tall, chilled glasses filled with ice. Fill the glasses with the bloody mary mix, stick in the celery and cucumber and garnish with the cilantro. Give the bloody mary a good stir and serve.

Nutrition Facts : Calories 174.4, Fat 0.5, SaturatedFat 0.1, Sodium 542.6, Carbohydrate 11, Fiber 1.2, Sugar 6.5, Protein 1.5

Frozen Bloody Mary Shrimp Cocktail image

Provided by Tyler Florence

Categories appetizer

Time 4h30m

Yield 4 servings

Number Of Ingredients 26

1/2 lemon, cut into wedges (save other 1/2 for dressing)
1/2 lime, cut into wedges (save other 1/2 for dressing)
1 tablespoon prepared horseradish
2 teaspoons celery seed
1 handful fresh cilantro leaves, chopped
2 dashes Worcestershire sauce
2 dashes hot sauce
1 (32-ounce) bottle vegetable or tomato juice, preferably organic
1/2 cup vodka*
Kosher salt and freshly ground black pepper
1 red onion, cut in half
1 lemon, cut in half
2 bay leaves
1/2 teaspoon black peppercorns
1 pound large shrimp, shells on
1 cup creme fraiche or sour cream
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1/2 lemon, juiced
1/2 lime, juiced
1/2 bunch fresh chervil, chopped
1/2 bunch fresh chives, chopped
Kosher salt and freshly ground black pepper
Watercress, for garnish
Lemon wedges, for garnish
Extra-virgin olive oil, for drizzling

Steps:

Make the Bloody Mary: Put into a pitcher the lemon and lime wedges, horseradish, celery seed, cilantro, Worcestershire, and hot sauce. Muddle these ingredients by smashing them together with a wooden spoon. Pour in the juice and the vodka; stir, taste, and season with salt and pepper. Serve on the rocks as a beverage or pour into the molds and place in the freezer for 4 hours or overnight.
Poach the shrimp: Put the onion, lemon, bay leaves, and peppercorns into a medium size pot and fill it with water. Bring to a boil, add the shrimp, reduce the heat, and simmer until the shrimp are cooked through, about 5 minutes. Drain and refrigerate. When they are cool enough to handle, peel and devein them.
Make the dressing: In a bowl combine the creme fraiche, mustard, horseradish, lemon juice, lime juice, chervil, and chives. Taste and adjust seasoning with salt and pepper.
Serve: Unmold a Frozen Bloody Mary onto a chilled salad plate. Toss the shrimp with the dressing and divide them among the plates. Garnish with watercress and a lemon wedge; drizzle over a few drops of olive oil