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Frozen Bloody Marys

Our Best Brunch Cocktails, From Bloody Marys to Mimosas

In the middle of this picture is a Frozen Bloody Mary - of course made with vodka, hot sauce and Worcestershire sauce - but includes other ingredients - frozen and blended. serve with other frozen margaritas, daiquiris, etc.


Watermelon Punch and Bowl

Watermelon Bloody Marys from Martha Stewart Living: This not-just-for-brunch cocktail gets a light sweetness from watermelon juice. Freshly ground celery seeds add complexity, while dashes of Worcestershire and Tabasco sauces give it a kick.

Bloody Mary Recipe

Bloody Mary

Boody mary This recipe for spicy, refreshing Bloody Marys is a perfect accompaniment to eggs benedict or other brunch favorites.

One of the best Bloody Mary recipes. (& the comments section offers some interesting variations!)

Bloody Mary recipe: 1 quart of tomato juice 2 cups vodka cup + 1 tablespoon horseradish cup + 2 tablespoons worcestershire sauce 1 teaspoons salt 1 teaspoon tabasco cup + 2 tablespoons lime juice teaspoon celery salt 1 teaspoon grated fresh onion

Bloody Marys while cooking Thanksgiving morning is a great tradition.  Use tequila!

Bloody Mary made with tequila with extra lime juice, clamato juice, and agave tequila or lager beer for a Michelada. LOTS OF CITRUS. Almost a cross between a margarita and a bloody mary.

Manly Kitchen Manly Bloody Mary

Spicy Bloody Mary RECIPE & How to make Pepper Infused Vodka (for when I'm not pregnant)

Frozen Bloody Mary: 4 cups FROZEN cherry tomatoes; 3/4 cup chilled vodka; 1/2 cup freshly squeezed lime juice (about 6 limes);1 Tbsp freshly grated horseradish;1 tsp Tabasco; coarse salt and freshly ground pepper; celery stalks, for garnish.  Place frozen cherry tomatoes, vodka, lime juice, horseradish, and hot sauce in the jar of a blender; season with salt and pepper. Puree until smooth but very thick. Divide among chilled glasses, and garnish with celery stalks. Serve immediately. serves…

Frozen Bloody Marys

This refreshing Bloody Mary recipe was adapted from Martha Stewart Living, July/August