and

Aurora Catering's

Fix-Ya-Own Bloody Mary Party Bar   
Yield 40-50   16 oz Drinks


SEE my Pics and Comments on the Veggie Fixin's


Ingredients
6 - 8   LIMES (Sliced into wedges)
1 - 3.25 OZ TONY CHACHERE'S ORIGINAL CREOLE SEASONING (See Chef's Notes;)

 

MIXIN'S
5  OZ SOY SAUCE (Shaker)
4  OZ
WORCESTERSHIRE SAUCE (Lee and Perrins, preferred)
4  OZ PREPARED HORSERADISH (Zatarain's preferred)

4  OZ GARLIC PURE (See Recipe  or Smoked Garlic Recipe or See Chef's Notes:)
1  PINT and/or BEEF/CHICKEN/SHRIMP STOCK

1 - 3 OZ BOTTLE CRYSTAL HOT SAUCE

1 - 3 OZ BOTTLE REDBALL/LOUISIANA HOT SAUCE

1  -3 OZ BOTTLE TABASCO HOT SAUCE

 
1 - 64OZ - V8 TOMATO JUICE (Original Blend)

1 - 64OZ - V8 TOMATO JUICE (Low Sodium Blend)

1 - 64OZ - V8 TOMATO JUICE (Spicy Hot Blend,  my favorite!)

1  -32OZ - REGULAR TOMATO JUICE

1  -32OZ - ZING ZANG BLOODY MARY MIX (OR your favorite.... Mr. and Mrs. T's... is an old traditional.. not to be forgotten!)

175 ML   BOTTLE OF YOUR FAVORITE VODKA and/or GIN (See Chef's Notes:)

 

GARNISH  

100  10 INCH BAMBOO SCREWS

LOT   Jars of Chef Emile's Pickled Peppers, Baby Corn, Carrots, Garlic and MANY Others!! See Recipe

1  - 32OZ JAR STUART'S CAJUN MIXED

2   TBSP RED PEPPER FLAKES (Stored in a reseal able plastic container)
1   TBSP FRESH COARSELY GROUND BLACK PEPPER  (Stored in a reseal able plastic container)

3   BUNCHES CELERY ( Heart centers ONLY with leafs)

2 - 16OZ  MASON JAR of PICKLED EGGS

SEE my Pics and Comments on the Veggie Fixin's

Method
Ring the lip of a 16 oz Mardi Gras Throw Cup with lime, roll the lip in a shallow saucer filled with Tony's.  Add crushed ice to the cup, then allow your guests to add in any of their choices of the MIXIN'S.

 

Supply a jigger to allow your guests to measure their alcohol of choice.   Then, fill to 1 inch from the top with your chosen V8, Tomato or Bloody Mary Juice.  Garnish with your choice of the garnishes, such as celery stalks, lime wedge and pickled okra.

Plate Presentation

Bring out all of the Mardi Gras Throw Cups that you caught last year.  Get that rolling ice chest and fill it 1/2 with crushed ice.  Pack in all of the ingredients and roll out to the parade OR place the ice chest in the center of the buffet station!!

Chef's Notes:
Purchase  several of the small 3.25 oz Tony's Creole Seasoning Mix containers.... They are made of cardboard and when wet fall apart..... and don't be surprised if they walk away at the end of the party!

 

I like to supply a mid-level vodka such as Segrams, Pinnacle, OR Sobeski (This is My Favorite! it is distilled from Rye sooooo no glutens).  I don't like to supply either low or high end vodkas, mid-level is best!  You might even consider supplying some Gin.... some like the flavor of gin rather than vodka.   I also like to add a shot of tequila to the drink, that makes it a double!

 

SEE my Pics and Comments on the Veggie Fixin's

 to Home Cookin' Page or Return to the Table of Contents

OR    GO to Mardi Gras Parade Tips

Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Copyright 1995 -2017 [Aurora Catering, Inc]. All rights reserved.
Revised: March 25, 2017