BOU Blog BOU! Bloody Mary

BOU! Bloody Mary
BOU! Bloody Mary


Makes 2 drinks

2 lbs tomatoes (about 6 medium tomatoes)

5 celery stalks, divided

1 anaheim chili (remove seeds for less heat)

1 beef BOU cube

½ teaspoon and 1 tablespoon Old Bay seasoning, divided

2 tablespoons fresh lemon juice, divided

½ teaspoon worcestershire sauce

1 teaspoon olive juice

1 teaspoon prepared horseradish

4 oz vodka, divided



Make the bloody mary mix:

Place the tomatoes, 3 celery stalks and the chili in a blender and blend until smooth.

Pour the mixture through a fine mesh strainer and into a large pitcher. Push the pulp with a spatula to squeeze all the juice out.

Pour 1 cup of strained juice back into the blender along with the 2 cups of water, previously boiled with BOU Beef flavored Bouillon Cube and blend well, then return to the pitcher.

Stir in ½ teaspoon Old Bay, 1 tablespoon lemon juice, worcestershire, olive juice and horseradish.


Make the rim salt mixture:

Place 1 tablespoon of Old Bay in a shallow saucer. Pour 1 tablespoon of lemon juice into a separate saucer.

Dip the rims of 2 tall glasses in the lemon juice, then dip and roll in the Old Bay.


Prepare the drinks:

Into each glass, add: a few ice cubes, 2 oz. of vodka and bloody mary mix. Stir with a celery stalk.

Top with more garnishes of your choosing and enjoy!

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