Bloody Mary Mix is a cocktail drink made with tomato juice and other spices and mixed with an alcoholic drink. There are many variations of the Bloody Mary Mix and it is one of the most popular drink mixes. You can find it in almost any bar or restaurant.

Bloody Mary Mix, how did it start?

The origins of the Bloody Mary Mix are unclear, a man named Fernand Petiot claimed to have invented the drink in 1921. Also an actor George Jessel created the drink around 1939. The first drinks were made with vodka and tomato juice.

What are the Bloody Mary Mix brands. Today the most popular mixer is Major Peters, Jack & Bernies seems to be a popular one also. Many of them contain hot sauce to spice up the drink. Its just whatever your preference on hot hot or mild you like it.

What alcoholic beverage is the Bloody Mary Mix made with? Now a days you can mix it with almost anything, some ingredients include beer, sherry, tequila, Irish whiskey,  gin, dark rum, scotch, whiskey, there is even a Virgin Bloody Mary Mix which contains no alcohol.

What else can we do with Bloody Mary Mix? Here are ten things you can do with it:

Dips

• Give your shrimp cocktail a kick – Saute some garlic or shallots in olive oil. Thicken some Bloody Mary mix with crushed tomatoes or tomato sauce and add to the pan. Simmer for a minute or two, and cool to room temperature before serving, with shrimp of course.
• Twist up a classic dip by combining 1/2 cup Bloody Mary mix with 1/3 cup mayonnaise, 24 ounces of softened cream cheese and a handful of chives. Serve with celery sticks.
• Turn it into a tapas-style dip – Place a couple ounces of goat cheese in an oven-safe dish, cover with Bloody Mary mix and bake at 400 for about 20 minutes. Serve with grilled breadSoups
  • Make a quick and spicy gazpacho – Blend Bloody Mary mix with a piece of stale bread, a little olive oil and whatever vegetables you have on hand: celery, shredded carrots, peppers, a little garlic. Serve chilled.
  • Spice up tomato soup – Saute some onion in olive oil, add diced tomatoes, Bloody Mary mix and some chicken or vegetable stock. Simmer for a few minutes, blend and serve. Finish with some fresh lemon and herbs.
  • For a creamier tomato soup, mix in a little heavy cream before serving.

  Salad

  • Whisk a little Bloody Mary mix with olive oil to make a quick salad dressing. Add it to some chopped celery, cucumber, bell peppers and red onion. Mix in some chopped green olives or crumbled blue cheese.

  Grill It

  • Marinate skewered bites of chicken, steak or shrimp in Bloody Mary mix before grilling. Serve with the shrimp cocktail dip.
  • Similarly, marinate skewers of mushrooms, peppers and onions in the mix, grill and serve with sauce and warmed tortillas.

  Save It

  • If you prefer to simply drink your Bloody Mary Mix (and who could blame you), save extra mix by pouring it into ice cube trays and freezing. Use the cubes to make an Inside Out Bloody Mary that eliminates the need for extra ice and prevents watered down drinks. Genius!

Bloody Mary Mix

Bloody Mary Mix

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Exactly what is the best hot sauce? well that is a matter of opinion. Some Hot Sauces are very hot while others are somewhat mild. It all depends on what you like and which pepper you like. Hot Sauce can be made with any variety of peppers and can also contain other ingredients to enhance the flavor.

Peppers in Hot Sauce.

Chipotle Peppers. Chipotle based hot sauce typically range in the 5,000 to 10,000 Scoville Units range – generally the same heat level as a chipotle pepper. Chipolte peppers are basically jalapeno peppers that are smoked and dried.

Jalapeno Peppers. Jalapeno based hot sauce rates between 2,500 and 8,000 Scoville units in heat and they are named after Jalapa, the capital of Veracruz. Jalapeno based hot sauces are typically green in color and mild in heat.

Habanero Peppers. Habanero based hot sauce rate 200,000 300,000 Scoville heat units (SHU), with the Guinness Book of Records recognizing the Red Savinas variety as the “World’s Hottest Spice” at 580,000 SHU.

Cayenne Peppers. Cayenne based hot sauce is a very hot red pepper used traditionally in Louisiana dishes; its name comes from the city of Cayenne in French Guiana. The Cayenne Pepper is rated at 30,000 to 50,000 Scoville Units.

Naga Jolokia Peppers. Naga Jolokia based hot sauce is an interspecific hybrid primarily from Bangladesh, but also from the neighbouring Assam region of northeastern India. It grows in the Indian states of Assam, Nagaland and Manipur, and the Sylhet region of Bangladesh. It can also be found in rural Sri Lanka where it is known as Nai Mirris (Cobra Chilli). In 2007, Guinness World Records certified the Naga Jolokia as the world’s hottest chili pepper, 400 times hotter than Tabasco sauce.

Its interesting that the habanero use to be the hottest pepper in hot sauce, now the naga jolokia or ghost pepper is the hottest pepper in any hot sauce.

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Ingredients:

• 2 lbs. ground beef
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp Ole Ray’s Rubb It (optional)
• 1 green bell pepper chopped
• 1 medium onion chopped
• 1 16 oz bottle Ole Ray’s Kentucky Red or Gold BBQ Sauce

Brown ground beef in skillet and drain off excess fat. Add remaining ingredients and simmer for 30 minutes. Serve on buns or open face.

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Ingredients:

• 2 cans chili
• 2 pks cream cheese
• 2 tsp Louisiana Gold Green Pepper Sauce
• 1 pk sharp shredded cheese
• 1/4 cup shredded cheese as garnish (optional)

Directions:

1. Combine all ingredients in saucepan and heat til cream cheese is melted.
2. Add hot sauce and mix well.
3. Place in serving dish and garnish with remaining cheddar cheese.
4. Serve with nachos or corn chips.

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Stirrings Bloody Caesar

Ingredients:

• 3 oz. Stirrings Bloody Mary Mixer
• 1.5 oz. Smirnoff Vodka
• Splash of clam juice
• Garnish: Stirrings Bloody Mary Rimmer

Directions:

1. Rim a tall glass with Stirrings Bloody Rimmer and fill three-quarters full of ice.
2. Combine Stirrings Bloody Mary Mixer with vodka in the glass and stir.
3. Add a generous splash of clam juice

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Fra-Diavolo Stuffed Peppers

Ingredients:

• 2 large green peppers
• 1/2 pound ground beef
• 1/4 cup chopped onion
• ½ jar Mama Vincente Fra-Diavolo Marinara
• 1 cup cooked rice
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper

Directions:

• 1. Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels.
  2. In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup Mama Vincente Fra-Diavolo Marinara, rice, salt, garlic powder and pepper. Spoon into peppers.
  3. Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining Mama Vincente Fra-Diavolo Marinara. Cover and bake at 350 degrees F for 25-30 minutes or until peppers are tender.

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Ingredients:

• Fresh shrimp (1 lb. peeled & tailed)
• Iguana Mean Green Jalapeno Pepper Sauce (1 5oz bottle)
• 2 Tablespoons Sugar
• Pack of small corn tortillas
• 1 large or 2 small ripe avocados
• fresh lime

Directions:

• Marinate shrimp in sauce and sugar mixture for at least 30 minutes; BBQ on a medium grill until done (pay attention as shrimp’ll cook in 3 or 4 minutes)
• squeeze fresh lime onto shrimp just before they are done.
• warm small corn tortillas, easy does it….
• halve the avocado and scoop out the flesh, smashing it evenly on the tortillas.
• dice up the shrimp, portion into tortillas adding a dash more Iguana Mean Green Sauce if you are a true masochist.
• Roll em up and enjoy with a cold bottle of Cerveze Imperial!

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Ingredients:

• 4 ounces Stirrings Simple Bloody Mary Mix
• 1 ounce pickle juice Forest Floor Foods Bloody Mary Pickle Spears
• 1 1/2 ounces Vodka
• 1 spear Forest Floor Foods Bloody Mary Pickle Spears
• 1 cup ice

Directions:

Mix together in a tall glass with plenty of ice. Garnish with Forest Floor Foods Bloody Mary Pickle Spears.

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Ingredients:

• 1 lb of raw shrimp, peeled and deveined
• 4 scallions, very finely sliced
• 1 package large square wonton wrappers
• 1 egg beaten with 1 tbsp of water
• flour as needed
• oil for frying (preferably peanut oil)
• 1/2 cup apricot jelly
• 2 tbsp of Iguana Gold Habanero Island Pepper Sauce
• 1 tbsp soy sauce

Directions:

• ZING ZANG Sauce:
• Combine apricot jelly,Iguana Gold Habanero Island Pepper Sauce and soy sauce in a
• bowl that you will use to serve.
• SHRIMP FLIPS:
• In food processor, pulse process shrimp several times until t hey are just artaring to form a paste but are still chunky.
• Remove to a bowl.
• Fold scallion into shrimp mixture.
• Lay a wonton skin on a floured surface.
• Spoon a small amount of the shrimp scallion mixture onto the wonton skin.
• Brush edges with egg wash and fold point to point, forming a triangle.
• Seal securely with the tines of a fork.
• Dust with flour and place on a floured wax paper and/or surface.
• Repeat until shrimp mixture is used up.
• Heat oil to 370 degrees .
• Carefully fry flips and drain on paper towels. Should be golden brown.
• Serve immediately with ZING ZANG Sauce

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Ingredients:

• 4 tbls olive oil
• 1 1/2 tbls Heartbreaking Dawns Mango Habañero Hot Sauce
• 4 chicken breasts
• 2 cloves of garlic (diced)
• ..add Salt & Pepper to taste

Directions:

• Put all ingredients in a ziplock (bag/container) over night (minimum 3 hours for the flavors to infuse into the meat)
• Grill, Bake, Fry!  Which ever you prefer )

Ideas for this chicken …

You could always eat this as a meal alone… you could also….

1. Slice the chicken after its cooked and put it on top of a salad or pasta,

2. Make chicken salad with it- just add mayo! ..

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