My hubby is a Bloody Mary master. He loves to make them when we are on vacation or on really hot summer weekends. While I like the taste of them, sometimes it’s a bit too much like eating a juiced salad for my likes. You know I like my salads so I guess I would prefer to eat them, rather than drink them. And I am on a carb counting frenzy, hence the reason I’ve been making all these infused vodkas. So I got this idea to make a Bloody Mary Infused Vodka to drink on the rocks and boy did it turn good. This is by far my favorite infused vodka I’ve made. Even my hubby gave me a thumbs up!
This is another easy recipe. All you need to do is a fill a large mason jar with your favorite Bloody Mary fixings. I used celery stalks and leaves, garlic cloves, grape tomatoes, black peppercorns and jalapeño peppers. Add them to your jar along with a good middle shelf vodka, cover and refrigerate. Above is a photo of the mix before it went into the fridge.
And here it is coming out of the refrigerator after a week of steeping (above). Not much difference in looks but oh the flavor! We tasted it a few days in and you could really taste the celery. My official taste testers were of course me, my husband and my father in law. One thing to note when tasting: make sure you shake it up first. After a week it was perfect to me. You really get the spiciness from the peppercorns and jalapeño and a hint of garlic and tomato flavors.
So if you are watching your carbs/calories and want a nice refreshing drink on a hot, Sunday afternoon try out this Bloody Mary Infused Vodka. It great on the rocks (which is may preferred way) but I’m sure you can add tomato juice, lemon wedges, seltzer, etc to make it your own. Enjoy!
- ½ pint grape tomatoes sliced in half
- 1 stalk of leafy celery chopped in big pieces
- 1 jalapeño sliced length-wise
- 2-3 cloves of garlic
- 1 Tablespoon black peppercorns
- 3 cups of middle shelf vodka
- Add your washed ingredients to a clean, dry quart mason jar.
- Fill to top with a middle shelf vodka.
- Screw on lid and store in the refrigerator for 1 week.
- Shake well and strain into a clean jar or container. (tomatoes are great as garnish)
- Store in the refrigerator.
- To serve just add ice and garnishes such as celery stalks, lemon peels or grape tomatoes.