Recipe: Jalapeño Bloody Mary with Quick Pickled Vegetables
There are lots of ways to heat up your drinks, from fresh cracked peppercorns to wasabi and my personal fave — freshly grated horseradish. Add the endless array of fresh peppers (habañeros, serranos, thai bird chilies, etc.) and the even wider variety of hot sauces out there, and you’re choices are endless. Flavored and infused spirits are in the spice game, too, from vodka to tequila. While spicy cocktails aren’t for the faint of heart, if you’re ready to turn up the heat, then this cocktail is just for you.
This week, your basic brunch bloody mary gets turned up a notch with some jalapeño vodka and some pretty pickled veggies. If you’ve already got some vegetables pickled in the fridge, then you’re ahead of the game. If not, you can easily make a batch of quick-pickled baby carrots, cherry peppers, or cocktail onions today that will be ready for this Sunday’s brunch.
Jalapeño Bloody Mary with Quick Pickled Vegetables
ounces of Stoli Hot Jalapeño Vodka
- 4 to 6
ounces of tomato juice
ounce of lime juice
Quick-pickled vegetables, for garnish (see Recipe Note)
In a glass filled with ice, add the vodka, lime juice, and tomato juice. Stir to combine and garnish with the pickled veg of your choice.
- I prefer freshly squeezed lime juice with the jalapeño-flavored vodka but you can also use freshly squeezed lemon if you prefer.
- Dilly beans, radishes, okra, carrots, celery, onions and bell peppers pickled all work great as garnishes in this spicy cocktail. Try these recipes: Quick-pickled baby carrots, cherry peppers, or cocktail onions
(Images: Maureen Petrosky)