Southwestern Bloody Mary

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: 2 hrs 10 mins
• 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.