A spicy cocktail to make ahead for a party, to serve with brunch or as a recovery drink for the morning after the party!!! Cheers!
Summer is here FINALLY! You wonder why I’m so happy?? Did you know that on June 26th, in some parts of the Island of Newfoundland, it snowed!!! Yes, you read that right, it snowed!! But god bless us all, it seems like summer is here now….25 degrees and sunny today! Knock on wood…..
So with summmer, a nice cold cocktail is always on the menu. My husband and I love love love Bloody Mary’s! Coming from Newfoundland, we always had Ceasars, which I am not a fan off ~ I remember the first time I had a Bloody Mary was at the lounge in the Newark Airport ~ it was love at first taste. So here is a recipe for Party Pitcher Bloody Mary’s ~ Mix up all the ingredients (except the vodka) and keep them in a pitcher in the refrigerator. When you’re ready, just fill a drink glass with ice, add some vodka, then add your chilled mix, garnish as desired and serve.
These Party Pitcher Bloody Mary’s have quite a zing to them according to my husband and I have to agree. If you like a less spicy cocktail, just cut down on the pickle juice, hot sauce and horseradish or add more to make them super spicy!
I used a 1 oz shot glass to measure my vodka because I’m anal like that and measure everything!!! But you can just eyeball it if you like.
Cheers to sunny days, ice cold beverages, tan lines, and flip flops!
Party Pitcher Bloody Mary's
A spicy make ahead cocktail to keep in your refrigerator for a party, for brunch, or the morning after the party!
- 4 cups tomato juice (I used Blue Menu 8 Vegetable juice ~ low sodium)
- 1/2 cup lime juice, freshly squeezed
- 4 tsp juice from a bottle of pickled jalapeno slices
- 1 TBSP worcestershire sauce
- 2 tsp hot pepper sauce (I used Tabasco)
- 1/4 tsp celelery salt
- 1/4 tsp ground pepper
- 2 tsp creamy horseradish
- 1 cup vodka (I used Titos)
Optional garnishes on a skewer ~ diced spicy cheese, slice of bacon, celery stick, lime wedges, jalapeno slices
Mix tomato juice, lime juice, pickle juice, worcestershire sauce, hot pepper sauce, celery salt, pepper and horseradish in a pitcher. Stir with a wooden spoon to combine.
Put in refrigerator to chill. When ready to serve, fill a drink glass with ice, add shot glass of vodka, add cocktail mix. Stir, garnish as desired and serve.
Note: This is nice and spicy ~ cut down on pickle juice, hot sauce and horseradish if you prefer a less spicy cocktail. You can easily double this recipe to make 8 servings ~ just double all ingredients 🙂 You can also switch out the vodka for tequila to make a Bloody Maria instead of a Bloody Mary! Cheers!
Loving this Life Living “Around the Bay” ~ DD
original recipe from Taste of Home
Beef Skewers marinated in a Sriracha Mustard sauce that is spicy, tangy, smokey and so delicious! Once assembled, they cook in a couple of minutes on the BBQ.
Are you are Sriracha lover? Do you add it to everything from eggs to burgers? At our house, Sriracha Rules! It is such a great condiment and adds amazing flavor and spice to all your dishes. When I saw this recipe for Grilled Sriracha Skewers, I.COULD.NOT.WAIT.TO.TRY.THEM!!
Even though it’s winter in Newfoundland, we still love to BBQ when we can and these Grilled Sriracha Skewers always make us think of warm, sunny days, sitting on the patio enjoying a cold beverage and wishing that winter would hurry up and be over already!
Grilled Sriracha Skewers
RIDICULOUSLY DELICIOUS! Beef in a Sriracha Mustard marinade skewered with cherry tomatoes and grilled! An easy recipe that will become a family favorite!
- 1/2 cup dijon mustard (I used French’s)
- 1/2 cup Sriracha sauce
- 1/4 cup honey
- 2 tsp Worchestershire Sauce
- 1 TBSP olive oil
- 1 clove garlic, finely minced (I always use my lemon zester to grate my garlic)
- 1 – 2 lbs steak, cut into chunks about the size of your cherry tomatoes
- cherry tomatoes
- salt and pepper to taste
- 1/4 cup of cilantro or parsley, roughly chopped (optional)
In a medium bowl, whisk together the mustard, Sriracha sauce, honey, worchestershire sauce, olive oil and garlic. Reserve 1/3 cup marinade and refridgerate until ready to grill skewers. Add the remaining marinade to a large baggie, add beef and marinate overnight if possible or at least for a couple of hours.
Preheat grill to high. Remove marinated beef from refrigerator. To assemble skewers, alternate a couple beef cubes with a cherry tomato until all skewers are assembled. Discard beef marinade in the baggie. Spray or rub grill with oil to prevent sticking. Place skewers on grill, basting with remaining 1/3 cup of marinade. Cook until beef is cooked to desired doneness. They cook really fast so keep a close eye on them! Just a couple of minutes per side for medium ~ that’s our preference so adjust your time accordingly. Let rest for a couple of moments, sprinkle with cilantro or parsley and serve. Enjoy!
NOTE: If using wooden skewers, make sure you soak them in water for a while. If you have metal skewers, use them instead as the wooden skewers will burn with the high heat of the grill. I preboiled some baby potatoes, tossed them with some olive oil and herbs and also skewered them to cook on the grill with the Sriracha Skewers. I put them on a few minutes before the beef skewers to let them cook longer and get nice and crispy. It was am AMAZING meal! 🙂 Serve with a green salad and a nice crisp white wine!
Loving this Life Living “Around the Bay” ~ DD