Best Spicy Bloody Mary Recipes

MOM'S SPICY BLOODY MARY

Steps:

• Take a glass and run the lime wedge around the rim to dampen. Dip top of the rim into coarse salt to completely go around the rim. Add first 7 ingredients together in the glass, squeeze the lime wedge into the glass and mix all together. Add the green olive on a toothpick, the pickled asparagus spear and pickled green bean, for garnish and enjoy.

SPICY RED SNAPPER (BLOODY MARY WITH GIN)

Steps:

• Place ice cubes into a cocktail shaker, and pour in tomato juice, gin, lemon juice, hot sauce, and Worcestershire sauce. Season with chili powder, garlic powder, cumin, celery salt, pepper, and horseradish. Cover and shake until the outside of the shaker has frosted. Pour contents (including ice) into a 12 ounce highball glass. Garnish with celery, pickle, olives, and lemon wedge before serving.

SHRIMP WITH SPICY BLOODY MARY SAUCE

Steps:

• Freeze a stainless steel bowl while preparing the shrimp and sauce.
• In medium saucepan, combine water, wine, vinegar, lemon juice, red pepper flakes and salt; bring to a gentle simmer over medium heat. Add shrimp; cook 3 to 4 minutes or until shrimp turn pink. Strain; place shrimp in ice chilled bowl to cool. Cover and refrigerate until ready to serve.
• Place all sauce ingredients except vodka in food processor or blender; process until sauce is almost smooth. Stir in vodka. Refrigerate at least 30 minutes. (Shrimp and sauce can be prepared up to 1 day ahead.) Serve shrimp with sauce.

SHRIMP COCKTAIL WITH SPICY BLOODY MARY SAUCE

Steps:

• Combine horseradish, Worcestershire sauce, celery seeds, red pepper flakes, cocktail sauce and vodka.
• Mix well and chill.
• Meanwhile, in a small saucepan, heat wine, lemon juice and red pepper flakes.
• Bring to a boil, then reduce to a simmer.
• Poach shrimp just until pink and curled, about 3 to 4 minutes.
• Place on ice and refrigerate.
• When completely chilled, season lightly with salt and serve with sauce.

SPICY CITRUS BLOODY MARY

Steps:

• Muddle ice, lemon wedges, lime wedges, horseradish, jalapeno, and salt in the bottom of a pitcher. Add vodka, tomato juice, and Worcestershire and stir to combine. Refrigerate if not serving immediately, or pour into glasses over ice and serve.

MR. & MRS. T RICH & SPICY BLOODY MARY MIX

Steps:

• Combine all but tomato juice in a blender. Stir that mixture into the tomato juice. Mix well. Mix 3 parts Bloody Mary mix with 1 part voldka. Store in refrigerator.

SPICY CAJUN BLOODY MARY MIX

Steps:

• Mix all ingredients together in a pitcher or jug of some sort until the creole seasoning is completely dissolved. I like to use an empty gallon jug or something with a top so I can shake all the ingredients together. You can use right away, but I prefer to let it sit in the fridge and "mingle" for a few hours.
• When making drinks with the mix try rimming your glasses with creole seasoning. Pickled green beans, pickled okra, lemon, lime and of course an olive make for a wonderfully garnished spicy cajun mary.
• You can always add more or less creole seasoning and tabasco to taste.
• Make sure to have extra tomato juice on hand to "dilute" to people's personal taste preference. I sometimes had to add half mix and half juice for my customers who couldn't handle the heat.

HUNGRY-MAN BLOODY-MARY BURGERS AND SPICY BROCCOLI

Steps:

• Preheat the oven to 425°.
• Place the 1/4 cup olive oil, garlic, chili powder, and a little salt and pepper in the bottom of a large bowl and add the broccoli spears.
• Toss to coat the broccoli evenly, then transfer to a large nonstick baking sheet.
• Roast the broccoli until the ends are crisp and brown and the stalks are tender, 17-20 minutes.
• To make the burger topping, in a bowl, combine the chopped celery and the grape tomato halves with the dill, parsley, lime juice, and mayonnaise.
• Use the back of a fork to smash up the tomatoes while you incorporate them into the sauce.
• In a mixing bowl, combine the ground sirloin, horseradish, celery salt, Worcestershire sauce, hot sauce, and a little pepper.
• Mix thoroughly.
• Score the meat with your hand marking 4 equal portions.
• Form each portion into a large 1-inch thick patty.
• Preheat a nonstick skillet over med-high heat.
• Drizzle oil over the patties and place them into the hot skillet.
• Cook for 5-6 minutes per side, until the patties become firm to the touch and are cooked through.
• While the burgers are cooking, toast the English muffins.
• Remove the burgers to the bottoms of the toasted muffins, add some of the celery-tomato topping, and then cover with the muffin tops.
• Serve the spicy garlic broccoli alongside.

SPICY BEER-Y BLOODY MARY

Steps:

• Stir together the tomato juice, Worcestershire sauce, horseradish, hot sauce, 1/2 teaspoon of the chili powder, the black pepper, vodka and lemon juice in a spouted liquid measuring cup. Combine the remaining 1/4 teaspoon chili powder and the salt in a small shallow bowl. Wet the rim of two highball cocktail glasses and dip into the salt mixture to coat evenly. Pour half of the tomato juice mixture into each glass and top each with half of the ale. Garnish each cocktail with two olives and a cornichon on a skewer.
• Copyright 2013 Television Food Network, G.P. All rights reserved
• From Food Network Kitchens

HUNGRY-MAN BLOODY-MARY BURGERS AND SPICY GARLIC-ROASTED BROCCOLI

Steps:

• Preheat the oven to 425°F.
• Place the 1/4 cup of EVOO, the garlic, chili powder, and a little salt and pepper in the bottom of a large bowl and add the broccoli spears. Toss to coat the broccoli evenly, then transfer to a large nonstick baking sheet. Roast the broccoli until the ends are crisp and brown and the stalks are tender, 17 to 20 minutes.
• To make the burger topping, in a bowl combine the chopped celery and the grape tomato halves with the dill, parsley, lime juice, and mayonnaise. Use the back of a fork to smash up the tomatoes while you incorporate them into the sauce.
• In a mixing bowl, combine the ground sirloin, horseradish, celery salt, Worcestershire sauce, hot sauce, and a little pepper. Mix thoroughly. Score the meat with your hand marking 4 equal portions. Form each portion into a large, 1-inch-thick patty. Preheat a nonstick skillet over medium-high heat. Drizzle EVOO over the patties and place them into the hot skillet. Cook for 5 to 6 minutes per side, until the patties become firm to the touch and are cooked through.
• While the burgers are cooking, toast the English muffins. Remove the burgers to the bottoms of the toasted English muffins, add some of the celery-tomato topping, and then cover with the muffin tops. Serve the spicy garlic broccoli alongside.

MESA GRILL'S SPICY BLOODY MARY

Steps:

• Combine all ingredients in a small pitcher, pour into 2 large glasses filled with ice and garnish with celery spears and slivers of jalapenos.

BLOODY MARY WITH SPICY ICE CUBES

Steps:

• Combine 1 cup of tomato juice, 2 tablespoons of lemon juice, 1 tablespoon of lime juice, and 1 teaspoon of Tabasco.
• Pour into ice cube tray and freeze overnight.
• Combine vodka, Worcestershire sauce, garlic salt, pepper, oregano, and remaining 3 cups tomato juice, 4 tablespoons lemon juice, 2 tablespoons lime juice, and 1 teaspoon Tabasco in a pitcher.
• Mix well!
• Divide Tabasco ice cubes among 4 tall glasses.
• Pour Bloody Mary mixture in each glass.
• Garnish each glass with a celery stalk and 2 olives. Enjoy!

SPICY BLOODY MARY MIX

Steps:

• Blend the tomatoes, lemon and lime juice, Worcestershire, garlic, hot sauce, horseradish, salt, Old Bay, celery seed and pepper until smooth. Cover and chill until needed. This recipe makes 6 to 7 cups, depending on the size of the tomatoes; the mix will keep for 1 week.
• To assemble 6 servings:.
• In a pitcher, combine the mix and vodka.
• If desired, dampen the rims of 6 old-fashioned glasses and dip them in coarse salt. Fill each glass halfway with ice, then divide the Bloody Marys among them.
• Garnish each with a pickled bean or celery stalk, and serve.

SPICY BLOODY MARY MIX

Steps:

• Mix the tomato juice, beef consomme, Worcestershire sauce, lemon juice, hot pepper sauce, celery salt, and black pepper together in a pitcher; chill.

SPICY BLENDED BLOODY MARY

Steps:

• Blend pickle juice and all remaining ingredients except pickles, ice, bacon and cheese in blender until well blended.
• Add ice; blend until thickened. Pour into 2 glasses.
• Warm bacon as directed on package; wrap around pickle spears. Thread onto 2 skewers along with the cheese. Place on tops of filled glasses.

SPICY BLOODY MARY'S W/V8

Steps:

• In a 16 oz large glass, add 6-8 ice cubes.
• Pour (1 can 11.5 oz) V-8 into it, add the rest of the spices, and vodka.
• Peal celery stalk ribs (strings) with potato pealer, I like to munch celery as I drink, or use the celery heart stalk unpealed.
• Put celery stalk in and mix all the spices, clean the sides with it and get all the spices back into the beverage.
• Notes.
• I like mine spiceyyy!
• Have also added a tablespoon of clam juice, or a couple tablespoons clamato juice.
• You can also add a pickle, and/or green olive.

SPICY BLOODY MARY WITH MUFFULETTA SKEWERS

Steps:

• Puree the tomatoes in a blender, then press through a fine sieve into a small bowl. Discard the solids.
• Add the tomato puree and all the remaining ingredients to a pitcher. To serve, divide the mixture among 4 large glasses filled with ice. Garnish each drink with a skewer and serve.
• Muffuletta Skewers:
• Skewer the meats, cheese, okra, peppers, and olives in a desired fashion.

MESA GRILL'S SPICY BLOODY MARY

Steps:

• Combine all ingredients, except celery spears, in a small pitcher.
• Pour into large glasses filled with ice and garnish with celery spears.

SPICY BLOODY MARY RECIPE BY TASTY

Steps:

• In a large pitcher, mix together the tomato juice, Worcestershire sauce, lime juice, celery salt, garlic salt, black pepper and vodka. Top with Frank's RedHot® and stir to combine. Refrigerate for at least 1 hour, or until ready to serve.
• Pour over ice and garnish as desired.
• Enjoy!

SPICY BLOODY MARY

Steps:

• Don't forget the garnish.... Stir continually...or the garlic and pepper will lurk on the bottom to surprise you with your last gulp.