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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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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. 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.
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