- 1.5 ounces vodka
- 3 ounces Kroll’s Bloody Mary Mix (recipe below)
- lemon or lime
- Margarita salt
- 10 pounds of ripe tomatoes, chopped
- 2 pounds of your favorite hot peppers , chopped
- 3-4 celery stalks, chopped
- juice of one large lemon
Rub cut lemon or lime around rim of glass and dip in Margarita salt.
Mix vodka and Kroll’s Bloody Mary Mix*.
Pour over ice in a pint glass. Garnish as desired.
KROLL’S SPICY BLOODY MARY MIX
courtesy of Thirty Kroll
Makes approximately 4 qts
Place 1/4 of the mixture into a large stockpot over medium-high heat and crush it with a potato masher.
Bring to a boil, stirring constantly. Repeat with the rest of the mixture, adding 1/4 at a time.
Bring to a full boil after each addition.
When entire mixture has been crushed and brought to a boil, reduce heat and allow it to simmer for 10 minutes.
Press the heated juice through a sieve or food mill to remove skins and seeds.
Cool to room temperature. Mixer can be stored in the refrigerator or processed in a water bath for 25 minutes and stored for up to a year.