Bloody Mary Piquant

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.

• Ready In: 10 mins
• Serves: 1-2

Ingredients

• 1⁄2 cup  premium vodka
• 2  tablespoons  finely chopped red onions
• 1  lemon, juice of
• 1⁄2  fresh jalapeno, seeded and coarsely chopped
• 1  teaspoon Dijon mustard
• 1  teaspoon capers
• 1 1⁄4 cups  spicy hot V8 (use regular V8 to tone down the delicious heat)
• 1  teaspoon  prepared horseradish
• 1⁄2 teaspoon  celery salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄2 teaspoon Worcestershire sauce
•  kosher salt (optional)
• 1  teaspoon Kahlua (optional)
• 1  dash Tabasco sauce, to taste
•  celery rib
•  lemon wedge (optional)

Directions

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.