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Bloody Mary Bar

Bloody Mary Bar

These bloody Marys are delicious served with skewered cheese curd, summer sausage, green olives and sweet hot pickles.


For 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

For Cheese Curd Skewers

  • Wisconsin cheese curds
  • Green olives
  • Summer sausage, quartered & sliced
  • Sweet hot pickles, sliced

For Bloody Marys

  • Ice
  • Vodka
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  1. Combine all Bloody Mary mix ingredients in pitcher. Mix well. May be made up to 1 day in advance, covered and refrigerated.
  2. 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.
  3. 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.

Yield: 1 quart mix

Recipe and photo credit: Dairy Farmers of Wisconsin

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