Recipe courtesy of Nancy Fuller

Bloody Mary Bar

Name: Bloody Mary Bar
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 10 to 12 servings
Ingredients: 2 cups tomato juice; 2 cups clam and tomato juice, such as Clamato; 1/4 cup lemon juice; 1 heaping tablespoon drained prepared horseradish; 6 to 8 dashes Worcestershire sauce; 4 to 6 dashes hot sauce, or to taste; 5 pounds ice; 1 liter vodka; Prepared horseradish; Worcestershire sauce; Hot sauce; 12 cold beers; 3 cups mixed pickled vegetables (string beans, okra, jalapenos, carrots); 12 strips crisp cooked bacon; 12 strips beef jerky; 2 cups pitted olives; 5 lemons, cut into wedges; 5 limes, cut into wedges; 12 sprigs fresh rosemary; 12 celery stalks with tops; Seafood seasoning, such as Old Bay

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 10 to 12 servings

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Ingredients

Bloody Mary Base:

2 cups tomato juice

2 cups clam and tomato juice, such as Clamato

1/4 cup lemon juice

1 heaping tablespoon drained prepared horseradish

6 to 8 dashes Worcestershire sauce

4 to 6 dashes hot sauce, or to taste

Bloody Mary Bar:

5 pounds ice

1 liter vodka

Prepared horseradish

Worcestershire sauce

Hot sauce

12 cold beers

3 cups mixed pickled vegetables (string beans, okra, jalapenos, carrots)

12 strips crisp cooked bacon

12 strips beef jerky

2 cups pitted olives

5 lemons, cut into wedges

5 limes, cut into wedges

12 sprigs fresh rosemary

12 celery stalks with tops

Seafood seasoning, such as Old Bay

Directions

Special equipment:

stirring sticks, straws and toothpicks

For the Bloody Mary base: In a large pitcher, stir to combine the tomato juice, clam and tomato juice, lemon juice, horseradish, Worcestershire sauce and hot sauce.
For the Bloody Mary bar: Set up a large table with glasses, ice in a bucket with tongs, vodka and the remaining Bloody Mary bar ingredients and garnishes. Have stirring sticks, straws and toothpicks available to skewer garnishes.