Pepper Vodka Bloody Mary Recipes

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PEPPER-VODKA BLOODY MARY



Pepper-Vodka Bloody Mary image

Make and share this Pepper-Vodka Bloody Mary recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beverages

Time 7m

Yield 1 serving(s)

Number Of Ingredients 9

1 cup tomato juice
1 1/4 ounces pepper vodka
1/4 teaspoon peeled freshly grated horseradish
1/4 teaspoon Worcestershire sauce
Tabasco sauce (a dash or to taste)
celery salt, a pinch
fresh ground black pepper
1 lemon wedge
1 pickled asparagus spear

Steps:

  • Half fill a cocktail shaker with small ice cubes.
  • Add in tomato juice, vodka, horseradish, Worcestershire sauce, Tabasco, celery salt, and pepper.
  • Put the top on and shake.
  • Pour out into a large glass.
  • Squeeze in the lemon wedge, garnish with the pickled asparagus spear; serve.

Nutrition Facts : Calories 135, Fat 0.2, Sodium 674.1, Carbohydrate 12, Fiber 1.5, Sugar 9.3, Protein 2.3

ROASTED RED BELL PEPPER-BLOODY MARY SAUCE



Roasted Red Bell Pepper-Bloody Mary Sauce image

Provided by Abigail Kirsch

Categories     Sauce     Vodka     Tomato     Broil     Horseradish     Lemon     Bell Pepper     Winter

Yield Makes 1 1/2 cups

Number Of Ingredients 8

2 large red bell peppers
2 tablespoons extra virgin olive oil
1 medium red onion, finely chopped
1 1/2 cups tomato juice
1 teaspoon drained bottled white horseradish
1/4 cup vodka
Zest and juice of 1 medium lemon
Salt and freshly ground pepper

Steps:

  • 1. Preheat the broiler.
  • 2. Place the bell peppers on the baking sheet and set on the rack closest to the broiler unit. Broil the peppers for 6 to 8 minutes, turning them as necessary, until the skins are puffed and blackened on all sides.
  • 3. Remove the bell peppers from the broiler, place them in a bag, and seal the bag immediately. Allow the peppers to steam for 10 minutes. When they are cool enough to handle, slip off the skins and remove the stems and seeds. Rinse the bell peppers, pat dry, and set aside on paper toweling.
  • 4. While the bell peppers cool, heat the oil in the saucepan over medium heat and sauté the onion until it is translucent, 3 to 4 minutes. Raise the temperature to high, add the tomato juice, and simmer until the juice has reduced by half, about 3 minutes.
  • 5. Transfer the bell peppers, tomato juice, and onion to the bowl of the food processor fitted with the steel blade. Process until the sauce is smooth. Add the horseradish, vodka, lemon zest, and juice, and pulse three times to incorporate the ingredients. Season the sauce with salt and pepper to taste.
  • Service
  • Put this smoky-flavored, radiantly colored sauce in a deep serving dish and pass it.
  • Do-Ahead
  • The sauce can be made a day in advance, covered, and refrigerated. Bring it to room temperature before serving.
  • Preparation Time
  • 10 minutes
  • Cooking Time
  • 15 minutes

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