Party Pitcher Bloody Mary’s

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

  • Servings: 4 - 8
  • Difficulty: Easy
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A spicy make ahead cocktail to keep in your refrigerator for a party, for brunch, or the morning after the party!

INGREDIENTS:

  • 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

PREPARATION:

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!

http://www.aroundthebaywithdd.com

Loving this Life Living “Around the Bay” ~ DD

original recipe from Taste of Home

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Partridgeberry Coconut Bread

Bursts of tart partridgeberries combined with coconut in a sweet bread that is quick and easy to make! You can also use blueberries or cranberries 🙂

I love a good berry loaf! I also love coconut! So I combined the two into one moist delicious sweet bread!

I have a lot of partridgeberries in my freezer this time of year as it’s picking season and I’m sure a lot of my Newfoundland followers do too! Haul out those berries, no need to thaw them and make this Partridgeberry Coconut Bread for your company this long holiday weekend (Canada Thanksgiving). Your company will thank you 🙂 as well as your kids, your husband and whoever else you share it with!

Partridgeberry Coconut Bread

  • Servings: 12
  • Difficulty: Easy
  • Print
A moist loaf with a slight coconut flavor plus bursts of tart partridgeberries ~ a beautiful addition to any brunch this Thanksgiving Weekend!

INGREDIENTS:

  • 1/2 cup butter, room temperature
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract (or 1/2 tsp coconut extract for a more concentrated coconut flavor)
  • 2 cups white flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup low fat milk
  • 1 1/4 cup flaked unsweetened coconut (I used medium)
  • 1 heaping cup of partridgeberries, fresh or frozen (or blueberries or cranberries)

PREPARATION:

Preheat oven to 350 degrees. Grease a 9x5in loaf pan. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and beat well until combined. Beat in vanilla.

In another bowl combine the flour, baking powder and salt and whisk to combine.

Add the flour mixture and milk to the wet ingredients and beat well to combine. Stir in coconut and partridgeberries ~ stir until just combined. Batter will be thick.

Pour batter into greased loaf pan and bake for 1 hour or until tester inserted into bread comes out clean. Remove from oven and let stand in loaf pan for about 10 minutes before removing and cooling on a wire rack. ENJOY! 🙂

NOTE: I used frozen berries but you could also use fresh. If your berries are frozen, DO NOT THAW! Add frozen berries to batter and stir to combine just before pouring into your loaf pan.

http://www.aroundthebaywithdd.com

Here is another great recipe using Partridgeberries ~ Spicy Partridgeberry Cake with Salted Caramel Sauce

Loving this Life Living “Around the Bay” ~ DD

original recipe for Coconut Loaf from Taste of Home

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