Although my grandmother happened to love Bloody Mary's, I'm a late comer to the drink. Recently, I've been tinkering with small batches of them and I started to think that a Mexican-spiced version would really hit the spot. After a quick search online, it appears many other people had the same idea. Really, it's no surprise. Think of gazpacho: cool and refreshing, with spicy undertones, now put that idea into liquid form, minus the vegetables of course. With infused tequila, my version gets an extra-tasty kick. Remember, Barnivore is a fantastic resource for finding vegan liquors, wines, and beers.
Bloody Marias Made With Infused Tequila [Vegan]
- 1 cup tequila (use a light rather than dark brand as they take on more flavor)
- 1/2 jalapeño pepper, seeded and diced
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon celery seed
- 1/2 bay leaf
- 2 springs cilantro, torn
- 1 cup Mexican Infused Tequila (recipe above)
- 2 cups organic tomato juice
- 1 tablespoon freshly squeezed lime juice
- 1 to 3 teaspoons chipotle hot sauce (to taste)
- 1 teaspoon vegan Worcestershire sauce
- 1/2 teaspoon celery salt
- 1/2 teaspoon finely minced horseradish (more if desired)
- Generous pinch ground black pepper
- 1/2 teaspoon liquid smoke (optional)
- Combine all ingredients in a jar.
- Cover tightly and shake.
- Refrigerate for the flavor to infuse for up to one week.
- Continue to shake occasionally. Taste for desired intensity of flavor.
- Drain through a mesh strainer and store in the refrigerator until using.
- Combine all ingredients in a a large pitcher and stir to combine.
- Fill 4 glasses with ice, and pour the drink over the ice.