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)