Mix makes enough for 4 cocktails
Ingredients
Bloody Mary Mix
- 32 oz low-sodium V8 juice
- ground black pepper
- dash of celery salt
- ¼ cup Worcestershire sauce
- ⅓ cup horseradish
- 2 tbsp Tabasco sauce
Poblano & Garlic-Infused Vodka*
- 2 cups garlic cloves, peeled
- 2 cups roasted poblano peppers, sliced
- 2 cups sun-dried tomatoes, cut into strips
- 750 ml (roughly 3¼ cups) vodka of choice
Poblano & Sun-Dried Tomato Bloody Mary
- 2 oz Poblano & Garlic-Infused Vodka (see ingredients below)
- cooked bacon strips for garnish
- 6 oz Bloody Mary mix
How-to
*24 Hours Ahead of Blood Mary Preparation - Make Poblano & Garlic-Infused Vodka
-
In small pitcher with pour spout, create 6 layers of the garlic, peppers and sun-dried tomatoes
-
Pour vodka over layers. Cover and let sit at room temperature 24 hours before use. (Note: as you use the vodka, you may pour more alcohol over layers to replenish. This mixture should be good at room temperature for up to a week and a half)
Make Mix and Cocktail(s)
-
Mix V8 juice, black pepper, celery salt, Worcestershire sauce, horseradish and Tabasco sauce in a carafe or pitcher
-
Fill pint glasses with ice
-
Add 2 oz the Poblano & Garlic-Infused Vodka
-
Top with the Blood Mary mix. Shake and serve, garnished with strips of cooked bacon (optional)
Quahog Republic Dive Bar
97 Spring Bars Road
Falmouth , MA 02540
508-540-4111
Print Recipe
