Yield 2 Gallons
1/2 LB BEEF BASE
2 TBSP RED PEPPER FLAKES
1 TBSP FRESH GROUND BLACK PEPPER
2 TSP WHITE PEPPER
1 MEDIUM YELLOW ONION (Puréed)
3 STALKS CELERY (Puréed)
2 TBSP FRESH GARLIC (Puréed)
5 OZ SOY SAUCE
4 OZ WORCESTERSHIRE SAUCE
4 OZ PREPARED HORSERADISH (Zatarain's preferred)
12 OZ PACKAGE OF MINUTE MAID FROZEN LIMEAIDE
1 -1/2 GALLONS V8 TOMATO JUICE
1/2 GALLON OF YOUR FAVORITE VODKA OR GIN
GARNISH -PICKLED OKRA, LIME WEDGE AND CENTER SPROUT
CELERY (with leafs)
Combine all ingredients except liquor and mix with a whisk or blender.
Add crushed ice to a 12 ounce cup, then one jigger of your chosen vodka or gin, and fill with the Buffalo Mary mix. Garnish with celery stalk, lime wedge and pickled okra.
This is the recipe that I used for the WTAMU inauguration brunch, it is named after their mascot. I also like to add a shot of tequila to the drink, that makes it a double!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.