Bloody Hell

The adventures with the jalapeño infused tequila continue. This time with a variation on a variation of the popular brunch cocktail, the Bloody Mary. If you replace the vodka with tequila, you get a Bloody Maria. I had considered posting a Bloody Mary recipe, but Bloody Mary recipes are like opinions: everyone’s got one. A Google search for “bloody mary recipe” yields 242,000 hits. It’s one of those recipes that allows endless variations and one of the few recipes for which I don’t precisely measure the ingredients. So I’m going to jump straight to my unorthodox jalapeño infused tequila Bloody Maria recipe that I like to call…

Bloody HellBloody Hell
2oz jalapeño infused tequila
5 1/2oz Hot’n’Spicy V8 (one small can)
juice of 1/2 lemon
1 dash Angostura bitters
2 dashes celery bitters
2 dashes Worcestershire sauce
1 dash celery salt
4 grinds fresh black pepper
Combine all ingredients in a large glass with ice. Pour mixture back and forth until cold. Garnish with a celery stalk, pickled green beans, lemon and/or lime wedge or any other damn thing you like.

The pouring back and forth between glasses— also known as “rolling”— is important. If you shake your Bloodys (or Snappers, if you prefer historical accuracy) they will be foamy, which is gross.

I happened to be out of celery which is my preferred garnish Snappers. For any other cocktail I would never use “the juice of half a lemon,” since that amount of juice varies lemon to lemon. Also, my use of V8 is probably blasphemy to purists, but hey, it’s early and you’re probably a little hungover and you could use the vitamins. At the end of the day (actually in the middle), this was damned tasty and well balanced and those are the two most important things in a cocktail.

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