I’ve always enjoyed a good Bloody Mary, but I didn’t truly appreciate the unique versatile of this drink until I had one at Hotel Congress my second day in Arizona. They are a brunch staple, pair with simple savory foods like poached eggs and add a spiciness to sweet meals like french toast. I’ve been wanting to infuse my own spirits since Christmas, so I was excited when my friend Brittany decided she was going to make cucumber infused vodka for Sunday’s baseball game. We have a love of bloody mary’s, a big reason we get along so well. So we were excited to make our own homemade version. The cucumber vodka left a distinct sweet after tone, that isn’t typical of a bloody mary, but with the right combination of jalapeno hot sauce, celery salt, and Worcestershire it becomes a great way to start off any weekend morning!
Cucumber Bloody Mary’s
Ingredients {Makes 1 serving}
2 ounces – Cucumber Vodka {Place one cucumber, diced into a bottle of your favorite vodka. Allow to sit for 2 days, depending how intense of a flavor you’d like. Next time we’ll try less time}
4 ounces – Low Sodium Tomato Juice {We used Clamato}
to taste – Celery Salt
to taste – Ground Black Pepper
to taste – Hot Sauce {I used my favorite Jalapeno}
to taste – Worcestershire Sauce
1 – Lime
2 – Celery Stalks
Recipe
In a mixing glass or mason jar with ice, add the vodka, spices, Worcestershire, tomato juice, and squeeze the lime. Taste, and adjust flavor. Stir together with a celery stalk, and enjoy chilled.
