Bloody point Bloody Mary BBQ Sauce

1 cup dark brown sugar
3 tsp. smoked paprika
1 ¼ cup ketchup
2 ½ tsp. ground mustard
½ cup Bloody Point Original Bloody Mary
2 tsp. kosher salt
¼ cup molasses
1 tsp. cayenne pepper
¼ cup pineapple juice
1 tsp. black pepper
¼ cup water
1 tsp. garlic pepper

Cook it up!!!

Whisk together all ingredients in a medium pot over medium heat. Bring to a boil. Reduce heat and simmer for up to 20 minutes until sugar has dissolved. For a smokier flavor, add 1 tablespoon of liquid smoke or use 3 teaspoons of hickory powder.

Keep in mind sauce will thicken slightly when cooling. If a thicker sauce is desired, add 1 tablespoon cornstarch dissolved in 1/8 cup of water.

Pour into a container and refrigerate for an hour to let flavors and thickness set in.

bloody point Bloody Mary Meatloaf

1 ½ lb. ground chuck
2 tbsp. minced garlic
½ lb. spicy ground sausage
2 tsp. salt
1 cup onion, finely chopped
2 tsp. black pepper
¾ cup Italian bread crumbs
15 dill pickle chips, diced
1 cup Bloody Point Bloody Mary BBQ Sauce (see recipe)
8 green olives, diced
2 large eggs, beaten
½ cup Bloody Point Bloody Mary
1 carrot, finely chopped
2 tbsp. unsalted butter
1 celery rib, finely chopped

Cook it up!!!

Preheat oven: 350 degrees

Melt the butter in a large, thick-bottomed skillet, on medium heat. When butter starts to melt, add onions, pickles, olives, celery, garlic, and carrots to pan and cook for 5 minutes or until vegetables are tender. Sprinkle with salt and pepper. Add ½ cup Bloody Point Mixing Co. Bloody Mary and cook for 1 minute. Remove from heat and let cool.

In a large bowl, combine ground chuck, sausage, eggs, breadcrumbs, and the cooled vegetables. Mix together until evenly distributed.

Place meatloaf into pan and press to make compact. Cover with 1 cup of Bloody Point Bloody Mary BBQ sauce.

Bake for 1 hour or until internal temperature reads 155 degrees. Slice into thick pieces and serve.

bloody point Bloody Mary Oyster Shooter

“A refreshing spin on this coastal classic”

1 freshly shucked raw oyster
¼ oz. pepper vodka
½ oz. Hendricks Gin
½ oz. Bloody Point Bloody Mary
1 cucumber slice
Pinch of Bloody Point Mixing Co. Rim Salt Seasoning

Mix it up!!!

Cut cucumber slice in half, rub around shot glass rim, and set aside. Dip half of a 2 oz. shot glass in rim salt seasoning. Drop oyster into the shot glass.

In cocktail shaker combine vodka, gin, ice, and Bloody Point Bloody Mary Mix. Shake gently. Strain contents into the shot glass.

Shoot away and finish by eating the cucumber slice immediately after.

The Kentucky Mary

“The sweetness of the bourbon adds the perfect balance for this hearty cocktail”

1 ½ oz. of your favorite bourbon (we recommend Maker’s Mark 46)
4 oz. Bloody Point Bloody Mary
Pinch of Rosemary leaves
1 Slice of bacon
1 Slice of beef jerky

Mix it up!!!

In a pint glass, pour bourbon and bloody mary over ice. Pour back and forth about 3-4 times into another glass to evenly mix. Garnish with a slice of bacon and beef jerky. Sprinkle a pinch of rosemary leaves on top.

The Dirty Mary

“A twist on the this classic cocktail will leave your guests nothing short of impressed”

2 oz. favorite vodka or gin
½ oz. Bloody Point Bloody Mary “Vermouth”
4 large, pitted green olives
1 oz. crumbled blue cheese

Mix it up!!!

Making the “vermouth” is a quick, easy process. Simply take a cheesecloth and loosely drape it over a glass or a squeeze bottle. Secure the cheesecloth with a rubber band. Pour Bloody Point Bloody Mary into the cheesecloth and let sit. The strained portion in the bottom of the container is the “vermouth”. Once the desired amount is reached, set aside.

In a cocktail shaker, add ½ of vodka or gin, and two pitted olives. Muddle the olives and alcohol together releasing the natural flavors. Add ice, bloody mary vermouth, and the remaining 1 ½ oz. of alcohol. Shake vigorously. Strain into a martini glass. Garnish with two blue cheese stuffed olives.

Bloody Point's Midsummer Mary

“The perfect crisp bloody mary for that hot summer day”

1 ¼ oz. cucumber vodka
¼ oz. citrus vodka
4 oz. Bloody Point Bloody Mary Mix
1 slice cucumber
1 celery stalk
1 lemon twist
1 pickled okra spear

Mix it up!!

In a pint glass, pour alcohol and bloody mary over ice. Pour back and forth about 3-4 times into another glass to evenly mix. Rub the lemon twist first, then the cucumber slice over the rim of the glass and then drop on the top of the cocktail. Garnish with celery stalk and pickled okra.

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