Loaded "Buffalo Style" Bloody Mary with Toasted Buffalo Chicken Ravioli
Using a celery stick to garnish a Bloody Mary originated in the 1960s in Chicago. A customer received their Bloody Mary without a swizzle stick. They grabbed a stalk of celery from the relish tray to stir his Bloody Mary and the rest is history.
Ingredients
- Ingredients:
- Bloody Mary
- 2oz vodka
- 4oz tomato Juice
- TT traditional hot sauce
- TT horseradish
- TT Worcestershire sauce
- 1 pinch celery salt
- 1 pinch smoked paprika
- Kosher salt for rim
- Garnish:
- 6 Toasted Buffalo Chicken Ravioli
- jalapeño slices
- cherry tomatoes
- 1 celery stalk
- 2 colossal shrimp
- blue cheese stuffed olives
- 1 deviled egg
Directions
Salt rim of glass with Kosher salt and fill with ice. In cocktail shaker, combine Bloody Mary ingredients and pour over ice. Bake Toasted Buffalo Chicken Ravioli in oven or deep fry, according to directions. Skewer toasted ravioli, jalapeño slices, cherry tomatoes, olives, and deviled egg. Place shrimp over edge of glass and garnish with small stalk of celery.
