Happy Tuesday! This weekend is the last Clemson home game until next season. Sigh. Sad times. Then, Sunday is our annual Friendsgiving Feast…more details and pictures to follow soon. Busy weekend! I finally got around to typing up my tailgating checklist – at least it will come in handy next year! Hahaha. You can download it here (or click on the picture below and it will take you to the link).
This weekend, it’s a noon kick, and perfect weather for Bloodys.
Last year I started trying to perfect my own mix. I love Zing Zang, but honestly, it’s expensive. A bottle or can of tomato juice costs about $2, and a 64 oz. bottle of Zing Zang is $9.99. Since I usually have most of the other ingredients on hand, this is WAYYYYYYY cheaper. It’s gotten several stamps of approval, so I decided to share…here you go! (Sorry Zing Zang…I still love ya!)
In a reusable plastic container (I use one that holds 64 oz.), combine:
- 1 can/bottle of tomato juice
- 1/4 c. steak sauce
- 1 tsp. celery seed
- 1 tsp garlic salt
- 1 tsp black pepper
- pinch cayenne pepper
- 4 oz. lemon juice
- 3 Tbsp Dijon mustard
- 3 Tbsp horseradish (prepared style, not creamy)
- 2 Tbsp olive brine
- 2 Tbsp Worcestershire sauce
Let the flavors combine overnight, and mix well before serving the next day. Et voila!
For Bloody Mary: 2 parts mix, 1 part vodka
For Bloody Maria (Tequila): 3 parts mix, 1 part tequila
…and I’ve recently learned that adding a splash of pickle juice is a very nice finisher! (Thanks Jenn!)
Garnish with your choice of:
- Dill Pickle Spears
- Celery Stalk
- Lemon Wedge
- String Cheese
- Additional Old Bay
- Hot Sauce
- Cocktail Shrimp
…and speaking of cocktail shrimp, they are so, so, so, so, so much better if you do them yourself. It’s SUPER easy. Here’s how:
- 1 lb. shrimp (I recommend fresh Murrells Inlet shrimp, personally, but it’s up to you. These were imported to the upstate courtesy of my parents.)
- 1 beer
- 2 tablespoons Old Bay seasoning
In a pot, combine the beer (I use whatever’s in my fridge – this time it was Redhook Longhammer IPA) and 1 tablespoon of Old Bay seasoning.
Bring the ingredients to a boil and then add the shrimp.
Add the other tablespoon of Old Bay seasoning on top of the shrimp and give a quick stir to mix it up. Let them steam for about 5 minutes or so +/-…until all the gray is gone and shrimp are pink. DON’T OVERCOOK.
Drain, peel, and eat! YUM! …or use to garnish a Bloody Mary (or Maria – my personal fav)…
Lauren is a Sr. Designer of Product Graphics for an international manufacturing company by day and a creativity crusader, designer, planner extraordinaire, artist and blogger in her “free” time. Follow her and The Olive Shoe on Twitter, Pinterest or Instagram! Please subscribe to receive emails, of course, come back and visit again soon!