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Bloody Good Balsamic Mary - Kathy Casey's Liquid Kitchen - Small Screen

Kathy Casey's Liquid Kitchen 4:47 mins

Sign up for the Small Screen Email Newsletter: Be the first to know when new episodes air on our site! How to make a Bloody Mary A special, infused vodka and homemade bloody mary mix give this bloody mary a kick! Get creative with your garnishes with this "brunch in a glass cocktail". Keywords: how to make a bloody mary bloody mary recipe bloody mary mix homemade bloody mary Watch this video on Small Screen: Learn more about the Barboss Advance from Vitamix: Recipe: Cocktail 1 1/2 - 2 oz Bloody Good Vodka (recipe follows) or your favorite vodka 4 ounces Balsamic Mary Mix (recipe follows) Bloody Good Vodka Makes 1 1/2 cups, enough for about 8 drinks 1 1/2 cups vodka 1/4 cup chopped sun-dried tomatoes (not packed in oil) 1 small sprig fresh basil 1 small sprig fresh thyme 5 peppercorns crushed 1 small dried red chili (if you like it hot) 2 cloves garlic Balsamic Mary Mix Makes about 4 cups, enough for about 8 drinks 1 vine ripe tomato 1/2 ea red bell pepper, halved and seeded 1/4 ea English cucumber 1 cloves garlic 3 cups tomato juice 1/4 cup balsamic vinegar 2 Tbsp. fresh lemon juice 2 Tbsp.Worcestershire sauce 1 Tbsp. soy sauce 1 Tbsp. prepared horseradish (or use fresh grated done on a micro plainer) 1/4 tsp. freshly ground or coarse black pepper 1 Tbsp. kosher salt 1/2 tsp. celery seed Instructions: Cocktail Fill a large Old Fashioned or tall glass with ice. Measure in the infused vodka and Mary mix. Stir. Garnish with an assortment of tasty garnishes on a pick. Bloody Good Vodka Combine all ingredients in a 4-cup glass jar. Cover and let infuse at room temperature for 24 -- 36 hours. Strain the vodka, pressing out as much liquid as possible, and discard the solids. Store in a bottle, tightly capped, for up to 6 months. Balsamic Mary Mix Combine all ingredients in a Vitamix Bar Boss Advance blender cup. Blend on setting #3. Mixture should be almost smooth -- but a few particulates are remaining for texture. Refrigerate for up to 1 week.

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