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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Yet to try...but who doesn't love a good Bloody Mary? Found this recipe in the Jan 2009 Hour Detroit magazine and it's from the Lucas Grill, Town Tavern in Detroit. Looks yummy in the photo!!! It seems to me to take the drink to the next level, kind of like a dirty martini version of a martini does...enjoy! Ingredients:
1 cup crushed tomatoes |
2/3 cup tomato juice |
3 tablespoons lemon juice |
1 jalapeno, minced, no seeds |
1 teaspoon black pepper, fresh ground |
1/4 teaspoon celery seed |
1 tablespoon horseradish |
5 dashes tabasco sauce |
2 tablespoons olive juice |
1 tablespoon worcestershire sauce |
1/2 teaspoon salt |
1 tablespoon white vinegar |
3 3/4 ounces peppar vodka |
blue cheese-stuffed olive |
lime wedge |
celery heart |
pickle spears (i prefer a whole peeled garlic clove) |
Directions:
1. Combine the first 12 ingredients in a food processor and puree until smooth; refrigerate. Skewer one olive, lime wedge, celery stick and pickle (or whole peeled garlic clove) for each drink. Fill a highball glass with ice. Add 1.5 oz. of pepper vodka. Fill the remainder of the glass with Bloody Mary mixture. Stir well and serve with skewered garnish.
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