Our Bloody Mary Mix lends a zesty, spicy, savory kick to a classic summer side! This dish is light, refreshing, and delicious!Read More
2 oz Vodka (Ketel One is what we prefer using)
6 oz Preservation & co. Bloody Mary Mix
Preservation & co. Sriracha Salt optional
Garnish (Pickled Veggies, Bacon, etc.)
AWARD WINNING BLOODY MARY - COCKTAIL
With this recipe, we won the silver medal at the Absolut Vodka National Bloody Mary Search in 2012
1. Start by rimming your glass (either a pint glass, or pint size mason jar) with Preservation & co. Sriracha Salt. To do this, use a lemon wedge and run it around the rim of the glass. Pour Sriracha Salt onto a saucer, and invert the glass into the salt. The lemon juice will make the salt stick to the glass.
2. Add your vodka to the already rimmed glass. (Tequila can be used to make a Bloody Maria, or Gin for a Red Snapper). Add the Preservation & co. Bloody Mary Mix to the glass. Top with any style ice that you prefer. Use a bar spoon to give a gentle mix to the drink.
3. Garnish with whatever your heart desires. (We have plenty of pickled veggies to choose from!) We used a lemon wedge, pickled green been, cocktail onion, and olive when we presented our drink to the judges. It is still served this way at Pour House - Midtown Sacramento, where this recipe was created.
THIS RECIPE USES...
4 pounds beef short ribs (or pot roast)
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, sliced into rings
2 leeks (white portion only), sliced
1 cup red wine
1 cup beef stock
1 (28 ounce) can diced tomatoes
3 cups Preservation & co. Bloody Mary Mix
6 large carrots, peeled and cut into 3-inch pieces
20 small mushrooms, stems removed
BLOODY MARY SHORT RIBS (or pot roast)
Feel free to add in extra veggies that you like in a stew, this sauce will infuse with them, and taste delicious!
1. Preheat an oven to 350 degrees F (175 degrees C). Season the short ribs with salt and pepper, and set aside.
2 Heat an oven-proof Dutch oven, or wide, shallow pot with a lid over medium-high heat. Stir in the olive oil and butter until the butter has melted. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add the leek, and continue cooking until the onion and leek are lightly browned. Remove and set aside.
3. Brown the short ribs (or pot roast) in the hot Dutch oven until browned on all sides, about 3 minutes per side. Once browned, sprinkle the reserved onions over the ribs, pour in the wine, beef stock, tomatoes, and Preservation & co. Bloody Mary Mix. Nestle the carrot chunks among the ribs. Bring to a simmer, then cover, and place into the preheated oven.
4. Braise in the oven for 2 hours, then add the mushroom caps, recover, and continue cooking 1 hour more.
THIS RECIPE USES...
1 lb ground beef
1 lb ground pork
1/2 cup sour cream
1/4 cup shredded parmesan cheese
1 (1 ounce) envelope Lipton Onion Soup Mix
1 tablespoon Worcestershire Sauce
1 cup Italian breadcrumbs
3/4 cup bloody Preservation & co. Bloody Mary Mix
SAUCE INGREDIENTS (optional):
1/2 cup ketchup
1/4 cup Preservation & co. Bloody Mary Mix
- no need to use all of this sauce, you can apply as much as you like.
BLOODY MARY MEATLOAF
This great recipe will fill you up, and leave plenty of mix for Bloody Marys in the morning!
Preheat oven to 375 degrees. Mix all ingredients in a bowl, and add into a 9x5 in loaf pan, greased with non-stick spray (like Pam). Top with bloody mary ketchup sauce(optional). Bake for 1 hour. Let stand for 10 minutes before serving for easier slicing.