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Best Bloody Mary in the World

If you made it and you liked it, please share. Questions about the recipes are welcome. Modifications should be placed in seperate topics.

Re: Best Bloody Mary in the World

Postby just sayin' » Mon Dec 07, 2015 9:43 pm

Dutch,
Our deer camp tradition has been a Wednesday lunch of yeast raised, molasses feed, semi-sour Preston County buckwheat cakes with sausage gravy, fried sausage paddies and bloody Mary's for decades.
Limit one Bloody Mary if you plan to take your rifle for an afternoon walk. My preference is two or four with an afternoon nap in my tree stand/house.
Thanks for posting your recipe, I substitute juice of fresh lemon and lime for Lem-osa/Lim-osa. Is there a source in Morgantown? I would love to duplicate your recipe exactly!
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Re: Best Bloody Mary in the World

Postby dutchmancreek » Tue Dec 08, 2015 12:37 pm

I can't get into those sour buckwheat pancakes. I had some at Ruby & Kechey's and had to send them back. I'll look around for the mixers....I still have some I bought in Southern Illinois, my last trip. Most of the time I go to the liquor store in McHenry, Maryland.....I'll check there too.
(Designated as ne'er do well)

"we deal in lead, friend"

Whiskey River take my mind


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Re: Best Bloody Mary in the World

Postby Jaybird » Wed Dec 09, 2015 1:34 am

Beef Broth you say????

Nice! I WILL give this a try! I like a meal in a glass with my Bloody Mary so I think this will stack in there nicely!

Cheers
Jay
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Re: Best Bloody Mary in the World

Postby just sayin' » Sat Dec 12, 2015 8:03 pm

Dutch, don't give up on buckwheat because of some "rotten/sour" cakes. Fresh cakes are a whole different critter, to borrow a little Granny Clampett lingo there. Didn't like my first shine or cakes, I stayed away from both for decades.
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Re: Best Bloody Mary in the World

Postby stilln n chilln » Thu Dec 17, 2015 2:27 pm

I started with this recipe, and have made my own variation to suit my taste. My adjustments are below. This is the best brunch I've ever had. :!:

(mix in a gallon jug)
32 ounces beef broth
1 cup Lemon juice
1 tablespoon celery salt
1 tablespoon Tabasco sauce

3 tablespoons Worchestershire sauce
2 1/2 cups vodka
1 tablespoon hickory smoked salt
1/2 cup pepperocini juice
1 tablespoon horseradish

Remainder V8, to make the gallon
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