Make a Spicy Bloody Mary From Horseradish Vodka
I have two food quarantine projects, none of which involve baking. The first is grinding meat in my meat grinder (mainly for sausage purposes). The second is to quickly make vodka using my blender. Horseradish is a favorite for clearing the sinuses.
You can buy commercially made horseradish vodka, but there is something very enjoyable about making your own cloudy, strong mixture . After steeping and straining, chill it in the freezer and then drink from tiny glasses until you fall asleep. When you wake up, put it in the Blood Mary.
One of the charms of Bloody Mary is that you can just add shit to it forever, customizing the flavor and adding side dishes that can be used as appetizers. This is also one of its downsides, especially if you’ve been trying to come up with a three-ingredient option for a while. (I think this is my problem, but maybe not.)
Either way, horseradish vodka is essentially two ingredients in one: it brings booze and heat, and it pairs very well with super acidic brine. Mix them with tomato juice, or better yet, Klamato, and you have the perfect, quite refreshing Bloody. Of course, you can add any sauces and kebabs, but nothing else is needed for this. To make it you will need:
- 2 ounces of horseradish vodka
- 1 1/2 ounces of your favorite sour or dill juice
- 1 1/2 ounce tomato juice (or klamato)
Pour all the ingredients into a highball glass, fill the glass with cracked ice, and stir gently with a straw. Garnish with pickled foods, olives and cold meats that you have on hand.