Heat up your cocktail routine with this spicy Bloody Mary! It’s got just the right amount of heat from fresh jalapeño peppers and Tabasco sauce.
1 medium jalapeño pepper
16oz (2 bottles) Patrick Font French Red Tomato Juice, chilled
1/4 cup fresh lemon juice
2 teaspoons Worcestershire sauce (vegan as desired)
2 teaspoons prepared horseradish
1 teaspoon Tabasco hot sauce
1/2 teaspoon celery salt
1/8 teaspoon black pepper
8oz vodka, chilled
Ice, for serving (try clear ice!)
For the rim: Old Bay seasoning (purchased or homemade) and kosher salt
For the garnish: jalapeno slice, lemon wedge, olives (use cocktail picks if desired)
Slice the jalapeño pepper into thin slices. If you prefer a more subtle heat, remove the seeds. (Wash your hands well afterward.)
If time allows, chill the tomato juice and vodka. Shake the tomato juice before pouring.
In a large cocktail shaker, combine the jalapeno slices, tomato juice, lemon juice, Worcestershire sauce, horseradish, Tabasco, celery salt and black pepper. Shake well to combine (without ice). Strain into a quart mason jar or small pitcher.
To serve, on a plate place a mixture of roughly half kosher salt and half Old Bay seasoning (or celery salt). Cut a notch in a lemon wedge, then run it around the rim of a glass. Dip the edge of the rim into a plate of salt.
To each glass, add 2 ounces (1/4 cup) of vodka and 1/2 cup of Bloody Mary mix and stir gently to combine. Fill the glass with ice and add the garnishes.