Spicy Bloody Mary

Congratulations to those of you wrapping up your January Whole30, or your “dry January”, or your self-proclaimed month of eating leaves and detox drinks. In honor of your dieting accomplishments I made you a celebratory cocktail! And then I drank said cocktail, because a) it’s delicious, and b) I was home alone with two Bloody Mary’s staring me in the face. And even if you haven’t just completed one month of painful dieting, you still deserve a Bloody Mary with brunch this weekend to warm you up in the dead of winter.

Here is my genius idea for the year: A Bloody Mary and a grilled cheese. I am sure it has been done a billion times but please don’t spoil it for me. I’m afraid to google it because it will prove my idea completely unoriginal. But, if only for a minute, I want to pretend that I just changed the foodie world.

There are plenty of ways to modify this drink. You could do more or less “heat”, more or less vodka, different spices, or switch up the pickled vegetables. The best modification might be to stick a piece of bacon in it (just say Alicia told you so). And you can drink it sans alcohol if you prefer and no one will be the wiser.

P.S. If you find yourself curious (like I did) about the origin of the name Bloody Mary, may I suggest this article.

SPICY BLOODY MARY

makes 2 large Bloody Mary’s

2 cups tomato juice
4 dashes Tabasco, plus more to taste
1/2 tablespoon Worcestershire
1 tablespoon prepared horseradish, plus more to taste
2 tablespoons fresh lemon juice
1/2 teaspoon fresh ground pepper
4 oz (1/2 cup) vodka
ice cubes

garnish ideas:
green olives
pickled pearl onions
cornichons
celery stalks
slice of bacon
1/4 teaspoon smoked paprika, 1/4 teaspoon chili powder, and 1 teaspoon salt (for rims of the glasses)

Directions:
In a medium bowl, whisk together the tomato juice, Tabasco, Worcestershire, horseradish, lemon juice, pepper, and vodka. In your smallest bowl, mix together the paprika, chili powder, and salt. Dump the spices out onto a small plate.

Take a wet paper towel or clean rag and wet the rims of two large glasses. Twist the rims of the glasses in the plate of spices until evenly coated. Add several ice cubes to each glass. Divide the Bloody Mary mixture evenly between the two glasses and garnish each with your toppings of choice. Serve and enjoy!

The Bloody Mary mixture can be made in advance and lasts well in the refrigerator for several days.