How to Make a Southern Bloody Mary Bar

October 01, 2018

Bloody Mary Bars have been all the rage in brunch restaurants all across the country. But not many of them give the Bloody Mary a Southern twist. So we’re going to do just that! Besides, why pay an upcharge at a fancy diner when you can build your own Southern Bloody Mary Bar right there in the comfort of your own home! A Bloody Mary buffet is great for entertaining your guests, plus it lets them play bartender for themselves so you can spend more time mingling at your party.

Here are some things you will need to build your Southern Bloody Mary Bar.

Southern Bloody Mary Bar Essentials 

• 1 (750-milliliter) bottle of vodka 

• 2 (32-ounce) bottles of Bloody Mary mix  

• 1 bunch celery stalks  

• 2 (16-ounce) jars pickled okra 

• ½ jar pickled asparagus

• ½ jar Jalapeno Stuffed Olives

• ½ jar pickled baby corn

• 3 lemons, cut into wedges 

• 3 limes, cut into wedges 

• 12 baby carrots, with tops 

• 1 pound (16 to 20 count) cooked, peeled shrimp 

• or 1 pound cooked and peeled crawfish tails 

• 1/2 cup horseradish

• 1 small bottle hot sauce

• 2 tablespoons southern spice blend, (we recommend Hissie Fit) 

• 1 small bottle Worcestershire sauce 

• Pepper grinder 

• ½ jar Dilly Beans

• 8-12 small fried chicken strips 

• 12 sticks beef jerky 

If you want a great idea on how to start using these, here is a recipe for a spicy Bloody Mary with a Creole twist!

Cajun Bloody Mary Recipe 

Combine tomato juice, Worcestershire sauce, lime juice, Cajun Voodoo Hot Sauce and horseradish in a 2-quart pitcher and stir it up. Cover with plastic wrap or tin foil and refrigerate for at least 30 minutes, up to a day at the most. 

When you are ready to serve the Bloody Marys, place the celery salt on a saucer. Wet the lips of six tall glasses and dip in the Da Bayou Spice Blend to rim glasses. Fill each glass with ice. Add a jigger of vodka to each one. Next, carefully fill each glass with the tomato juice mixture, stir, and garnish with a stalk of celery. Place skewers through crawfish tails, and poke the end through the celery stalk. Serve and enjoy!

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