Poblano & Sun-Dried Tomato Bloody Mary

Mix makes enough for 4 cocktails


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


*24 Hours Ahead of Blood Mary Preparation - Make Poblano & Garlic-Infused Vodka

  1. In small pitcher with pour spout, create 6 layers of the garlic, peppers and sun-dried tomatoes
  2. 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)

  1. Mix V8 juice, black pepper, celery salt, Worcestershire sauce, horseradish and Tabasco sauce in a carafe or pitcher
  2. Fill pint glasses with ice
  3. Add 2 oz the Poblano & Garlic-Infused Vodka
  4. Top with the Blood Mary mix. Shake and serve, garnished with strips of cooked bacon (optional)