Blood-And-Sand
Cocktail: Chilled cocktail glass. 3/4 oz. Scotch,
3/4 oz. sweet vermouth, 3/4 oz. cherry brandy and 3/4 oz. fresh orange
juice. Shake with ice and strain.
Bloody Bull: Collins
glass with ice. 1 1/2 oz. of vodka, 2 dashes of tabasco, 2 dashes
of worcestershire sauce, a dash of celery salt, a few twists of freshly
ground pepper, fill with tomato juice, add 1/2 beef bullion cube and
garnish with a lime squeeze and a celery stalk.
Bloody
Caeser: Collins glass filled with ice. 2 oz. vodka,
2 oz. tomato juice, 2 oz. clam juice, fresh lemon juice to taste,
1 dash black pepper, 1 dash salt or celery salt, 1 dash prepared horseradish,
1 dash Worcestershire sauce and 1 dash hot sauce. Garnish with a lemon
wedge and a celery stalk.
Bloody Maria: Collins
glass with ice. Use the bloody mary recipe but substitute vodka with
tequila.
Bloody Mary: Collins
glass with ice. 1 1/2 oz. of vodka, 2 dashes of tabasco, 2 dashes
of worcestershire sauce, a dash of celery salt, a few twists of freshly
ground pepper, fill with tomato juice and garnish with a lime squeeze
and a celery stalk.
Drink Recipes "Blo-Blu"- Dallas
Bartenders
***Bloody
Mary Batch Recipe:
- 46 oz. Tomato juice
- 3 oz. lime juice
- 3 oz. lemon juice
- 4 tbsp. Worcester sauce
- tsp. hot sauce
- 1/4 tsp. celery salt
- 1/4 tsp. celery seed
- 1/4 tsp. garlic powder
- 1/4 tsp. dill weed
- 1 tsp. horseradish
- fresh ground pepper
- salt
Mix all ingredients well and salt and pepper to
taste. More horseradish and/or hot sauce may be added for more zest.
Refrigerate 24 hours to allow flavors to congeal.
***Bloody
Mary Recipe from Scratch:
Each 2 qt's. of tomatoes makes 1 qt. mix-
- 2 qt's. of Italian-style plum or pear tomatoes without blemishes
- 1/2 green or red sweet pepper, chopped
- 1/2 small onion, peeled and chopped
- 1 clove garlic, peeled and sliced
- 1/2 large stalk of celery with leaves, chopped
- 1/4 tsp. black peppercorns, whole
- 1 small dried red hot pepper
- 1/2 tsp. dried coriander seeds or 1/4 tsp. ground coriander
- 1/4 bay leaf
- 2 or 3 small sprigs of parsley
- 3 or 4 fresh basil leaves or 1/4 tsp. of crumbled dry basil
leaves
- 1/4 tsp. mustard seeds
Quarter the tomatoes and add all ingredients to
a stainless steel vessel. Bring to a boil and simmer until all vegetables
have become soft. Strain the mix and add salt and pepper to taste;
if needed add more hot pepper or hot pepper sauce for a zestier
taste. Rinse the pot and return the mixture to a boil a few more
minutes until the mixture is no longer watery.
Add 3 oz. lemon juice and 2 oz. lime juice. Pour
into a plastic container and store in the refrigerator.
Drink Recipes "Blo-Blu"- Dallas
Bartenders
Blue Bird: Cocktail glass.1 1/2 oz Gin, 1/2
oz Triple Sec and 1 dash Bitters. Stir with ice and strain. Add a
twist of lemon peel and cherry.
Blue Devil Cocktail:
Cocktail glass. 1 oz. gin, 1 tbsp. Maraschino, 1/2 tsp. blue Curacao
and juice of 1/2 lemon or 1 lime. Shake and strain.
Blue Hawaiian:
Large stemmed-glass. 1 1/2 oz. white rum, 1 oz. blue Curacao, 1 oz.
coconut cream. Mix in a blender. Fill with pineapple juice. A slice
of pineapple with a cherry for garnish.
Drink Recipes "Blo-Blu"- Dallas
Bartenders
Blue Mask: 2 oz. quality gin and a splash of Champagne.
Stir in a shaker tin with ice and strain.
Blue Moon Cocktail: Cocktail glass. 1 1/2 oz.
gin, 3/4 oz blue Curacao. Stir and strain. Add a twist of lemon.
Blue
Train Cocktail: Cocktail glass. 1 1/2 oz. gin, 1 oz.
blue curacao and 1/2 oz. fresh lemon juice. Shake with ice and strain.
Blue Velvet: Parfait glass.1 oz. black raspberry
liqueur, 1 oz. melon liqueur, 4 oz. vanilla ice cream and blue Curacao.
Blend with crushed ice until smooth. Top with whipped cream and drizzle
with blue curacao. Garnish with a cherry.
Blushin' Russian: Parfait glass.1 oz. coffee
liqueur, 3/4 oz. vodka, 1 scoop vanilla ice cream and 4 large strawberries.
Blend ingredients until smooth. Garnish with a chocolate-covered strawberry.
