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  • Writer's pictureTommy Centola

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.

Jalapéno-Infused Vodka

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.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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