BLOODY MARY BAR

Bloody Mary Bar image

Provided by Nancy Fuller

Time 10m

Yield 10 to 12 servings

Number Of Ingredients 21

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2 cups tomato juice
2 cups clam and tomato juice, such as Clamato
1/4 cup lemon juice
1 heaping tablespoon drained prepared horseradish
6 to 8 dashes Worcestershire sauce
4 to 6 dashes hot sauce, or to taste
5 pounds ice
1 liter vodka
Prepared horseradish
Worcestershire sauce
Hot sauce
12 cold beers
3 cups mixed pickled vegetables (string beans, okra, jalapenos, carrots)
12 strips crisp cooked bacon
12 strips beef jerky
2 cups pitted olives
5 lemons, cut into wedges
5 limes, cut into wedges
12 sprigs fresh rosemary
12 celery stalks with tops
Seafood seasoning, such as Old Bay

Steps:

For the Bloody Mary base: In a large pitcher, stir to combine the tomato juice, clam and tomato juice, lemon juice, horseradish, Worcestershire sauce and hot sauce.
For the Bloody Mary bar: Set up a large table with glasses, ice in a bucket with tongs, vodka and the remaining Bloody Mary bar ingredients and garnishes. Have stirring sticks, straws and toothpicks available to skewer garnishes.