Home Distiller

NcHooch wrote:Red snapper and Red bull eh? ... never heard of them before, but hell yea!

If you like your bloody marys hot, take a bottle (750ml) of your favorite neutral hooch and cut a habanero in half and slip one half into the bottle. let 'er set for a week and you'll be good to go . I'll occasionally have a shot of this straight up, but it burns yer throat somethin fierce straight ...great in the bloody mary though.

thanks coctailgirl

NChooch

thank you for the info! gonna try it for sure!

Don't forget to put a tablespoon of A1 in it...

Still crazy said
When I worked in a bar on Cape Cod
When we added clam juice to a Bloody Mary it became ........ Marys' Bad Week
Wasn't my name for it and we sold LOADS of them

I don't know why but I had to read that again.

I am from Ct and enjoyed Mott's clamato but never heard that one. While I lived in Texas I used to make a drink with a Mott's Beefamato. Was 2oz Vodka, i liked it with Gin, celery salt, Louisiana hot sauce, Texas Pete's is best in this, Gold's course ground horseradish and lemon juice. This is what they called a Bloody Bull in FT Worth. They don't sell beefamato up here but I,ve mixed 50/50 mixture of beef bouillon and tomato juice to make it But do that the night before and it is close to the same. Depends how wrecked you were the night before.

What works for me is using home made tomato juice.

dead easy to make,throw fresh tomatoes in the blender just remove the end bit ,but buzz em up pips and all
boil the resultant pulp for 15-20 min with a bit of salt and sugar ,refrigerate and use

it will separate in the fridge but I make em 50/50 ice and juice in the blender so it's not a problem