Bloody Mary Tips

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Bloody Mary Tips

Postby ultratang7 » Wed Aug 08, 2012 8:14 am

Hey all, I'm going to be gifting out Bloody Marys this year, and I am wondering if anyone out there has had any experience with this. I'm guessing it will be easier to pre-mix everything into the bloody mix(worcechester, horseraddish, celery salt...etc) before I get there. Any tips or advice would be appreciated. Thanks, and I hope everyone's preparations are going smooth. :D
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Re: Bloody Mary Tips

Postby TomServo » Wed Aug 08, 2012 8:19 am

Bloody Bull:

2 fl. oz. vodka
2 fl. oz. tomato juice
2 fl. oz. beef bouillon
2 tsp. lemon juice
Ice cubes
Pinch of ground pepper
Pinch of celery salt
3 dashes Worcestershire sauce
Dash of Hot Sauce

Addendum: I usually keep a container of stronger (less water) Bouillon, and add it to my Standard Bloody Mary, when requested.
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Re: Bloody Mary Tips

Postby Bounce530 » Wed Aug 08, 2012 9:55 am

Pre-mixing everything would require more refrigeration/cooler room, compared to just bringing sealed bottles/cans, and opening what you need on playa.
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Re: Bloody Mary Tips

Postby CarrieSnarf » Wed Aug 08, 2012 10:57 am

I cheat. V8 spicy with a dash of Worcestershire and a little black pepper is my "mix". It's tasty enough for camping purposes and you get two servings of vegetables with every drink :)
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Re: Bloody Mary Tips

Postby ultratang7 » Wed Aug 08, 2012 11:14 am

Thanks for the tips, guys. I think I'm going to go with Mr. & Mrs. T's(I pitty da' fool :lol: ) or Snappy Tom, and throw in a little Worcestershire sause, black papper and celery salt as I'm serving. The mix really isn't the star of the show, you see, I've had some bacon steeping in vodka for the past 10 weeks.

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BTW, it hasn't been sitting on a sunny windowsill this whole time, that was for the picture.It's been sitting quietly in a dark cupboard. This weekend I'm going to freeze it and strain the liquid through a cheesecloth, leaving me with a delicious golden treasure.
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Re: Bloody Mary Tips

Postby Bounce530 » Wed Aug 08, 2012 11:19 am

I find that adding a touch of A1 sauce, and a splash of something sweet, like lemon-lime soda make a top notch bloody.
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Re: Bloody Mary Tips

Postby CrispyDave » Wed Aug 08, 2012 6:26 pm

ultratang7 wrote:Thanks for the tips, guys. I think I'm going to go with Mr. & Mrs. T's(I pitty da' fool :lol: ) or Snappy Tom, and throw in a little Worcestershire sause, black papper and celery salt as I'm serving. The mix really isn't the star of the show, you see, I've had some bacon steeping in vodka for the past 10 weeks.

Image



BTW, it hasn't been sitting on a sunny windowsill this whole time, that was for the picture.It's been sitting quietly in a dark cupboard. This weekend I'm going to freeze it and strain the liquid through a cheesecloth, leaving me with a delicious golden treasure.


I hope you cooked the bacon first..... :shock:
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Re: Bloody Mary Tips

Postby ultratang7 » Thu Aug 09, 2012 7:15 am

Yes, it's cooked. Extra-crispy, even.
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Re: Bloody Mary Tips

Postby Ugly Dougly » Thu Aug 09, 2012 10:01 am

TomServo wrote:Bloody Bull:
...
2 fl. oz. beef bouillon
...


That makes tons of sense. :p
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Re: Bloody Mary Tips

Postby stew » Sat Aug 11, 2012 9:17 am

Baconsalt makes vegans happy.
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Re: Bloody Mary Tips

Postby Turtleburp » Tue Aug 14, 2012 2:30 am

Fresh grated horseradish - or easier to find; wasabi
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Re: Bloody Mary Tips

Postby TomServo » Wed Aug 15, 2012 9:43 pm

Ugly Dougly wrote:
TomServo wrote:Bloody Bull:
...
2 fl. oz. beef bouillon
...


That makes tons of sense. :p


I normally use cow or ox blood, but bouillon doesn't spoil as fast.
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Re: Bloody Mary Tips

Postby some seeing eye » Wed Aug 15, 2012 10:08 pm

Pickles! Pickled anything!

Anything from the olive bar on a wood skewer.

Also if you are adding salt, consider "Lite Salt" it has potassium chloride - potassium is the electrolyte that is harder to get on the playa and necessary to keep the body running.
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Re: Bloody Mary Tips

Postby tattoogoddess » Sat May 18, 2013 11:45 pm

Bumping this old thread sorry,

Bacon vodka... 10 weeks!!?? How did it turn out? Do you have to refrigerate after? We have 8 1.75l bottle of cheap vodka, want to spice our bloody s a bit and was thinking of doing this. I heard to do three weeks. I don't want to get to the playa with moldy vodka
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Re: Bloody Mary Tips

Postby trilobyte » Sun May 19, 2013 2:24 am

Rather than bumping the whole thread and hoping the person you're trying to reach happens to see it, you may care to send the individual you're trying to reach a PM or email.

It's also worth pointing out that bars planning to serve the public using fresh ingredients (or anything other than shelf-stable packaged) as mixers will need to get a Nevada Health Permit (and follow those guidelines) too.
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Re: Bloody Mary Tips

Postby tattoogoddess » Sun May 19, 2013 4:22 am

I bumped it because it could be helpful for others. I searched all of eplaya and found no info. Also am aware of the permit thanks.
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Re: Bloody Mary Tips

Postby lemur » Sun May 19, 2013 7:44 am

if you REALLY were to get questioned about this, and have been truthful 100% ..and the person doing the inspection is really showing an interest in your meat-in-a-jar i doubt it would pass muster. some random persons kitchen in Iowa or Florida, or anywhere else for that matter, has not likely passed a health dept inspection. Serving 'off site' food would be allowed at burning man only with some proof/documentation about that kitchens inspection.. youd also need the on-playa kitchen/serving area inspected, of course.

one has to list all foods prepared offsite and be prepared to account for the safety/cleanliness of that place.

http://health.nv.gov/BFHS_EHS.htm

page 2.. basically the first thing you do when the 'real' questions start:

ARE YOU SERVING FOODS THAT WILL BE PREPARED OFF-SITE? Yes______ No ________
IS THIS OFF-SITE LOCATION A PERMITTED FOOD ESTABLISHMENT? Yes_______ No_________

(Be advised that NAC Chapter 446 requires all food served to be prepared in a licensed food establishment. Be
prepared to provide your inspector with a copy of the food establishment’s current health permit as well as receipts
showing that the food was purchased from a licensed food establishment.)

WHAT, IF ANY, FOODS ARE PREPARED OFF-SITE? LIST ALL OF THEM
______________________________________________________________________________


SPECIFY IN DETAIL WHERE OFF-SITE FOODS ARE COMING FROM, THE DATE AND TIME YOU WILL PICK
UP THOSE FOODS AND THE METHOD OF MAINTAINING BOTH HOT AND COLD TEMPERATURES DURING
TRANSPORTATION TO THE EVENT.
___________________________________________________________________



LIST ALL MENU ITEMS, INCLUDING BEVERAGES, YOU PLAN TO SERVE. ALSO DESCRIBE WHERE
YOU WILL BE PURCHASING THE FOOD/INGREDIENTS, WHERE THE FOODS WILL BE PREPARED, AND
THE EQUIPMENT YOU PLAN TO USE. (Attach additional pages if necessary).
(NOTE: ICE IS A FOOD. EQUIPMENT INCLUDES ANY ITEM USED TO HOLD, PREPARE OR SERVE FOOD,
INCLUDING SERVING UTENSILS, CUPS, COOLERS, GRILLS, ETC.)
____________________________________________________________



(their emphasis..not mine)


anyways!

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Re: Bloody Mary Tips

Postby Captain Goddammit » Sun May 19, 2013 9:20 am

I'm curious to know how that bacon-soaked vodka turned out. BaconSalt and Bakon vodka have no bacon in them.

My favorite bloody mary tip, aside from the others mentioned.... and let me tell you, it makes a bloody mary.... Tim's Cascade Jalapeño potato chips!! Stack some of those on top of the bloody mary - it's yummy and awesome. And looks cool too. Presentation counts ya' know.
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