How to Prepare a Bloody Mary

Bloody Mary is the perfect choice since it  helps with hangovers and is also a great option for brunch. One reason it is so popular is because they can be tailored to the taste of the drinker. A great starter mix is always a must. I like to start with 48 ounces of tomato juice. Then you need to pick a creamy horseradish. This is where you tailoring skills come in handy. You will need to mix in three tablespoons, whether you prefer hot or mild. Once that is well blended in, add a tablespoon each of garlic powder, black pepper, and celery salt. The last mix ingredient is hot sauce. I use Tabasco or Frank’s, and I like about 12 shakes in the whole mix, but again that can be more or less to suit your taste.

Now for the best part. What goes better in homemade Bloody Mary mix than some amazing homemade jalapeno vodka. Simply add two jalapenos, sliced and the seeds rinsed out, to a fifth of your favorite vodka. I would recommend purchasing a quality vodka for this. It really affects the flavor. Make sure you rinse out the seeds well; it has been my experience they leave an almost bitter aftertaste. You need to let the vodka sit in a dark, cool area for at least three days but not longer than a week. Just strain out the pepper slices and serve.

When you are ready to make your Bloody Mary, mix a tablespoon each of paprika and salt on a small plate. Wet the rim of a highball glass and dip it in the paprika mixture. Next you need to fill the glass to the top with ice. Add in two ounces of your favorite vodka, or the jalapeno vodka if you are feeling a little adventurous. Top it off with your mix. Celery is the go to garnish but you can use pickles, jalapenos, lemon, shrimp, bacon or any fun quick bite food.