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