Bloody Marys
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 31. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 32-ounce jar tomato juice
- 3/4 cup vodka
- 1/4 cup lemon juice
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon celery salt
- Several dashes bottled hot pepper sauce
- Ice cubes
- Celery stalks or dili pickle spears (optional)
Instructions
- In a pitcher stir together tomato juice, vodka, lemon juice, Worcestershire sauce, celery salt, and hot pepper sauce. Serve over ice. Garnish each glass with a celery stalk or pickle spear, if desired.
- Virgin Marys: Prepare as above, except omit vodka. Makes 9 (about 4-ounce) servings.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Bloody Mary with cold drink in restaurant.jpg" by Richard Allaway; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Bloody_Mary_with_cold_drink_in_restaurant.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.