Jalapeño Bloody Mary
Just getting back from my St. Patrick's parade. How about a couple of Bloody Mary recipes to keep the festivities going?
6 ounces tomato juice
1 1/2 ounces Jalapeño-Infused Vodka (recipe follows)
1/2 ounce fresh lime juice
2 teaspoons Worcestershire sauce
1/4 teaspoon prepared horseradish
1/4 teaspoon hot sauce
1/4 teaspoon celery salt
Your favorite garnishes
In a large cocktail shaker, combine tomato juice, Jalapeño-Infused vodka, lemon juice, Worcestershire, horseradish, hot sauce, and celery salt. Add ice, Cover and shake until cold. Pour mixture into an ice-filled Collins glass. Garnish as desired.
4 cups 100-proof vodka
1 jalapeño, sliced lengthwise, seeds and membrane removed.
Combine vodka and jalapéno in a 1-quart jar. Cover and let stand at room temperature for 24 hours. Taste mixture to assess heat level. If you prefer more heat, check every 12-hours until desired level is reached. Strain mixture into 1-quart jar, discarding jalapeño. Cover and refrigerate for up to 4 weeks.
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Good Cooking, Good Eating and Good Living!!!