Description
A spicy version of the traditional Bloody Mary.
Ingredients
- FOR THE BLOODY MARY:
- 1-½ ounce, fluid Pepper-infused Vodka
- 6 ounces, fluid Spicy Tomato Juice
- 2 teaspoons Fresh Lemon Juice
- 1 teaspoon Fresh Lime Juice
- 1 teaspoon Worcestershire Sauce
- 1 dash Tabasco Hot Sauce (double This Amount For A Kick)
- 1 teaspoon Grated Horseradish
- 2 whole Gherkin Pickles
- 2 whole Pepperoncini Pepper
- 1 Each Lime Wedge And Lemon Wedge, For Garnish
- 1 whole Celery Stalk
- FOR THE PEPPERED VODKA:
- 16 ounces, fluid Good Quality Vodka
- 1 whole Habanero, Sliced
- 1 whole Red Chil, Sliced
- 1 whole Jalapeno Pepper, Sliced
- 1 whole Serrano Chile, Sliced
Preparation
For the Bloody Mary:
Fill a tall glass with ice and place it in the freezer for 20 minutes. Once the glass is chilled, combine 1.5 ounces of peppered vodka (see recipe below for the Peppered Vodka recipe), tomato juice, lemon juice, lime juice, Worcestershire sauce, Tabasco sauce and horseradish in the glass. Stir to combine.
Spear the pickles, pepperoncini peppers, a lemon wedge and a lime wedge onto a wooden skewer. Place the celery stalk in the drink and serve the garnish on top. Enjoy immediately!
For the Peppered Vodka:
Place the sliced peppers into a glass jar (make sure it’s big enough to hold the peppers and all of the vodka) with a tight-fitting lid. Pour vodka over the peppers and screw lid on the jar. Shake the jar gently and place in a cool, dark area for at least two days but less than one week, depending on how spicy you’d like your vodka to be. When ready to drink, strain the vodka into a clean glass jar using a sieve. The vodka will keep, stored in an airtight container at room temperature for up to one year.
This recipe was created by Jaclyn Fishman, the blogger behind Food + Words.
