Aurora Catering's

Buffalo Mary   
Yield 2 Gallons

Ingredients
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)

Method
Combine all ingredients except liquor and mix with a whisk or blender.

Plate Presentation
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.

Chef's Notes:
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.