Here are some flavorsome libations created with the Mixer Elixer:

Bloody Brando Creamy Dip

This dip was created by Nancy Shepherd who works at the Southern Season in Richmond, VA - thank you, Nancy! This is a delicious dip and tasted especially good to me on a very hot August day when I had to be on the road for 5 hours.

1/2 cup Bloody Brando Bloody Mary Mix
1/3 cup mayonnaise
3 bars of cream cheese (8oz. each)
Handful of chopped chives to garnish

Mix all together till smooth. You can do it with a hand mixer or just with a spoon. Chop and put the chives on top. Serve with celery sticks or crackers.

Bloody Mary Gazpacho

Enjoy this lovely cold summertime soup during these hot days! Serves eight.

4 large ripe tomatoes, chopped

2 cucumbers or 1 English cucumber, peeled and chopped

1 medium yellow onion, chopped

2 stalks celery, chopped

1 32oz. bottle Bloody Brando Mix

1/4 cup red wine vinegar

1/8 cup olive oil

1 teaspoon salt

1/4 teaspoon cumin

1 clove garlic, minced or put through a garlic press

First, finely chop tomatoes, cucumbers and onion and put in a large bowl. Use the food processor or blender to get it to the right consistency, chunky. Add the liquids, vinegar, oil, and Bloody Brando Mix and then add the dry ingredients. Mix and cool in the refrigerator (it is good to do this the day before or at least several hours before serving).

This may be garnished with sour cream, thinly sliced cucumber, a stick of celery or croutons. You can add any of the garnishes and serve in clear glass bowls.