Total Time
Prep 10 mins
Cook 0 mins

If you like your Bloody Mary spicy and decadent then you will love this recipe! I like my Bloody Mary to be thick with small bits so I tried this recipe without straining it and just loved it (I used a food processor)! It was also very good strained for those that do not like them thick. The Kahlua adds a nice richness and a slight sweetness that tones down the peppers. This IS a Spicy Bloody Mary and it IS wonderful! For a Bloody Mary that is not as spicy you can use regular V8 instead of the spicy blend. This recipe was created for RSC #10.

Ingredients Nutrition


  1. In a blender or food processor combine vodka, red onions, lemon juice, jalapeño, Dijon mustard and capers and puree until smooth.
  2. Add V8, horseradish, celery salt, ground pepper, Worcestershire, and salt and blend.
  3. IF you like your Bloody Mary on the slightly thick side then pour into a tall glass filled with ice. Add Kahlua and Tabasco and stir.
  4. IF you like your Bloody Marys on the thin side, then strain into tall glass filled with ice. Add Kahlua and Tabasco and stir.
  5. Serve with lemon wedge and celery rib.
Most Helpful

This is the best bloody mary i've ever had. my version was vegan, but other than that, i followed the instructions. lovely.

potnia theron February 02, 2009

this recipe has filled me with hope. i make milwaukee a wonderful place to visit using this great recipe. god bless the chef

andiewarhol October 21, 2007

I used regular V8 and about 1/4 of a jalapeno because I am a wuss. This was nicely spiced for me with a little bit of a kick and very enjoyable. I omitted the salt in an effort to keep my sodium level within a healthy range for the day. I would decrease the amount of capers next time--although I love them, a little less in this would have been ok with me.

iris5555 August 28, 2007