i am an avid bloody mary drinker, have been since the age of 7 or 8 (virgin mary's of course), since my family always started appetizer/cocktail hour with a bloody. my love for the bloody mary continued in college with frequent trips to a little joint called nacho mamma's who made them as spicy as you wanted, they've since gone under but their legend lives on. i still like to whip one up on a sunday morning, however in massachusettes you have to wait till noon to drink one with brunch in a restaurant...lame law that should be abolished immediately
i have to make mention that my sister's husbands family are bloody mary aficionados as well, they might make the best ones i've ever tasted, regularly served at their summer home in nantucket day & night.
so when i came across this recipe for bloody mary ice pops on epicurious my interest was sparked. think they're any good?
ingredients:
- 2 1/4 cups tomato juice (18 ounces)
- 2 tablespoons fresh lemon juice
- 1 teaspoon bottled horseradish
- 3 or 4 drops Worcestershire sauce
- 1/3 cup vodka
- Equipment: 8 (1/3-cup) ice pop molds and 8 wooden sticks
Blend all ingredients with 1/2 teaspoon each of salt and pepper in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.
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