|To add to the festivities, we rimmed the|
Bloody Mary glasses with Rimming Salt.
It was submitted by Robert German, Salina, and appeared in the Salina Journal’s Smoky Hill Currents 2016 Holiday Edition.
Barry and I were two of several who had the privilege of judging this year's contest. It was a fun adventure and we met some new food lovers + had an opportunity to visit with others we already knew. Barry just happened to be on the team that selected the appetizer winner so making this recipe was a must!
Robert’s Bloody Mary Mix
2 (46 oz.) cans/jars V-8
4 oz. Worcestershire sauce (we added a little more to taste)
2 (2 ½ oz.) squeezable lime juice in plastic containers / 5 oz. total or 10 tablespoons or 5 limes (we used fresh limes but the recipe calls for the squeezable lime juice)
2 tablespoons salt (we used less than a tablespoon so we suggest you add & taste before adding the full amount)
1 tablespoon celery seed
¼ teaspoon pepper
Place ingredients in a 1-gallon jar. Place in refrigerator. Turn jar every other day for 1 week.
*If desired, include a 750 m. bottle of 80 proof vodka to the mixture. Or, mix vodka with the mix as drinks are prepared.