Bloody Piñata

For the thirsty gardener, or the hungry partier — Bright colors, intense flavors, crunchy veggies, and yummy tequila!  Bring a fork and a straw!  This one is as much a snack as it is a drink, and made better by all the colorful bits and pieces!

Large (11-12 oz) champagne, sundae, margarita or dessert goblet

3 spring onions, trimmed to 6 inches, with roots removed
1 pickle spear
3 carrot sticks (long and thin) or pickled carrot sticks
3 slender asparagus spears, steamed & trimmed to 6 inches (or use Tillen Farms pickled asparagus)
4 cherry tomatoes, quartered
4 cocktail olives or olives stuffed with a favorite (almond, garlic, habanero, sun dried tomato, blue cheese…or all of the above!)
1/4 Haas avocado, cut into chunks
2 peeled med shrimp, steamed and chilled with tails on
6  -1/2″ cubes firm sharp cheddar cheese
2 short ropes/spears of string cheese
2 small pepperoncini
6 slices pickled jalapeño
sprig of cilantro, bruised
1 T Fire Cider #1
1 T lime juice + 1 lime wedge
1 T olive juice
5.5oz can Mr.&Mrs. T’s Bloody Mary Mixer
1 1/2 oz silver tequila
dash celery bitters
dash Tabasco pepper sauce
1/2 t Penzey’s Chili Con Carne seasoning blend
pinch of black pepper

• Arrange all the veggies in the chilled glass/goblet so that the spears are at the 12-2-4-6-8-and 10 points of a clock, and the rest are in the bottom of the dish.
• Combine Penzey’s, pepper, bitters, Tabasco, tequila, mixer, lime juice, fire cider and cilantro with 1 cup of crushed ice in a cocktail shaker and shake vigorously.
• Strain the drink into the arranged glass, and finish with a squeeze of the lime wedge before dropping the wedge into the center of the drink.

Bloody Mary and the Kitchen Sink

There’s a bar in Portland Oregon that serves a Happy Hour bloody mary that comes with so many garnishes, extras, and treats that it’s basically its own Happy Hour hors d’oeuvres tray with a drink included.  That $17.50 drink is the inspiration for this recipe.

You’ll need a chilled 20-oz glass, a spoon, a fork, a straw and a plate.

8 oz Mr. & Mrs. T’s Bloody Mary Mixer
1 1/2 oz Absolut Chicago vodka
1 T Demitri’s Bloody Mary Seasoning
1 t Cholulu Sauce
1 T Dirty Sue Olive juice
1 T Fire Cider #1
1 t lime juice
1 T Balsamic Vinegar
7 drops celery or lime bitters
pinch of Chili powder
1 t Worcestershire sauce
4 cocktail olives
1 almond stuffed olive
1 sundried tomato stuffed olive
1 garlic stuffed olive
1 kalamata olive

mixed olives — never never NEVER american black olives

1 celery stalk
1 spring onion
1 pickled carrot stick
1 pickled spicy asparagus spear
1 pickled green bean
1 dill pickle spear
1 lime wedge
1 button mushroom
1 pickled pearl onion
1 slice of avocado
2 cherry tomatoes
1 strip of bacon
1 strip of beef jerky
1 BBQ’d rib
2 peeled large shrimp
1 spear of string cheese
1 hard boiled egg

Great addition to savory drinks

Combine the first 11 ingredients in a shaker with 1 c of crushed ice.  Shake vigorously.

Place the hard boiled egg and the jalapeño slices in the bottom of a large chilled glass (20-22 oz)  If you don’t have a glass that big — put what doesn’t fit on a plate.

Pour in the icy Bloody Mary.  Add the tall veggies,  string cheese, bacon, jerky and rib to the glass.  Hang the shrimp, lime, and avocado slice over the rim of the glass, and place pepperoncini, olives, and remaining veggies on top of the ice.

Sprinkle a good shake of cayenne or chili powder over the top and serve!

pickled and perfect veggies to garnish, from Tillen Farms. Nothing artificial. Crisp. Perfect.

Lynn’s Bloody Mary Full of Grace

I make Marys a lot of different ways, but this is my go-to recipe.  At least once a week —  mmmmm.  I feel a bit like a mad scientist mixing this one….  It’s a splendid snack!

comes in 4 flavors — all excellent additions to bloody mary — and the kitchen spice cabinet

8 oz Mr. & Mrs. T’s Bloody Mary mixer
1½ oz Three Olives Tomato Vodka
1 T Demitri’s Bloody Mary seasoning
1 t lemon juice
5 drops Dram Hair of the Dog bitters
1 T celery shrub
1 t Fire Cider vinegar
1 T Dirty Sue Olive juice
1/4 t Penzey’s Galena St. seasoning blend
3 cocktail olives
1 dill pickle spear
1 crisp strip bacon (or beef jerky strip)
1 pickled green bean
1 pickled carrot stick
1 pepperoncini pepper (or 5 slices)
2 slices pickled jalapeño pepper

Place peppers and olives in the bottom of a tall cooler glass.

Start with a shaker full of crushed ice.  Add mixer, vodka, juices, shrub, bitters, vinegar and Penzey’s seasoning.    Shake vigorously and pour into the tall cooler glass.  Add remaining garnishes and the kitchen sink — and ENJOY vigorously!
180 calories (really)  Made as a VIRGIN MARY: 75 calories

Bloody Mary of the Vineyards (Bloody Mary in a Pickle)

This is the recipe with measurements for reproducing the drink described (with a little cheek) in the introduction to the basic Bloody Mary on this site.  It’s actually a little too “pickley” for my taste — I cut the pickle juice in half when I make one of these for myself — but for this page, I kept the proportions that are close to the original drink I was served in Dundee Oregon.  Evidently — there are people who drink straight pickle juice — so go figure!

6 oz ice cold tomato juice
1/2 t course ground black pepper
1 1/2 oz cold dill pickle juice
1/2 oz cold pepperoncini pickled pepper juice
1 t Worcestershire sauce
1/2 t horseradish
dash Tabasco
1 1/2 oz ice cold Tito’s Handmade vodka
5 drops Celery Bitters
crushed ice
1 crisp strip of thick cut pepper bacon
1 (shelled) hard boiled egg
1whole spring onion
1 pickled pepper
1 dill pickle spear

Combine 1/2 c crushed ice with vodka, pickle juices, tomato juice, Worcestershire, horseradish, Tabasco, and black pepper  in a shaker and shake until chilled.

Salt the rim of a chilled mason jar, and place a peeled hard boiled egg and a pickled pepper in the bottom.  Pour in the bloody mary and ice, and stand a bacon strip, spring onion, pickle spear, long spoon, and a straw in the jar.
235 calories