Bloody Mary Bar
These bloody Marys are delicious served with skewered cheese curd, summer sausage, green olives and sweet hot pickles.
Yield: 1 quart mix
Ingredients
Bloody Mary Mix
- 3 cups (24 ounces) tomato juice
- Juice of 2 lemons
- Juice of 2 limes
- 2 tablespoons Worcestershire sauce
- 3 teaspoons horseradish
- 1 teaspoon Louisiana-style hot sauce
- 3/4 teaspoon celery salt
- 1/2 teaspoon black pepper
Cheese Curd Skewers
- Wisconsin cheese curds
- Green olives
- Summer sausage, quartered & sliced
- Sweet hot pickles, sliced
Bloody Marys
- Ice
- Vodka
Instructions
- Combine all Bloody Mary mix ingredients in pitcher. Mix well. May be made up to 1 day in advance, covered and refrigerated.
- To prepare cheese curd skewers, thread summer sausage onto 4-inch skewers, followed by 1 cheese curd, green olive, another cheese curd, pickle slice and a final cheese curd.
- When ready to serve, fill Mason jars or glasses with ice. Pour 1 ounce vodka in each glass. Top with Bloody Mary Mix. Garnish with cheese curd skewer.
Attribution
Recipe and photo used with permission from: Dairy Farmers of Wisconsin
