Cranberry Chipotle Bloody Mary with Beaver Dam Peppers
Makes: 2 drinks
4 ounces vodka
2 tablespoons Beaver Dam pickle brine
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed lemon juice
dash of Worchestershire sauce
½ teaspoon celery seed
½ teaspoon celery salt
½ teaspoon horseradish
2 ounces Smoky Heirloom Tomato Ketchup with Cranberries & Chipotles
8 ounces low/no sodium
tomato juice
Place 2 oz vodka in the bottom of a pint glass along with a lime wedge (optional). Fill glass with ice.
Mix together remaining ingredients in a separate container.
Divide the tomato juice mixture between the two glasses. Mix the bloody mary by transferring the liquid from the full glass into another empty glass and pouring it back into the original glass. Serve with garnishes of your choice, but be sure to include a wedge of Beaver Dam pepper.
All content © 2011 Burp! Where Food Happens. www.eatatburp.com