Southwestern Bloody Mary

Submitted by Kim127

"Chipolte flavor adds a new kick to the regular Bloody Mary. If you like it, you can add the chipolte chili (minced finely) along with the canned chipolte/adobo sauce. This recipe needs to chill for at least 2 hours (cook time is chill time) This recipe is a variation of the one printed in the June 1999 issue of Bon Appétit. Posted for Mexico/Southwest -- ZWT#5."

 

• Ready In: 2hrs 10mins
• Ingredients: 11
• Serves: 6

ingredients

• 3 cups spicy hot v-8 juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced fresh cilantro
• 1 tablespoon Worcestershire sauce
• 1 teaspoon adobo sauce (from canned chipotle chilies in adobo)
• 1 teaspoon ground cumin
• 1 teaspoon sugar
• 2⁄3 cup chilled vodka
• ice cube
• 6 celery ribs, with leafy tops
• 6 fresh red chilies, slit

directions

1. Mix first 7 ingredients in pitcher. Chill mixture until cold, at least 2 hours or overnight.
2. Mix in vodka.
3. Fill glasses with ice. Pour Bloody Mary mixture over. Garnish with celery and chilies.

Reviews

[susie cooks]

This definitely has a little kick to it! Good idea to use the adobo sauce! I used lemon and lime juice. Loved the cumin. I let the juice mixture sit for just 2 hours. I also tried this Mary with tequila. Quite tasty but I think that has a little bit more kick to it!! Made for ZWT 5.