The Bloody Mary is the perfect brunch drink. It’s savory and tomatoey, begging to be paired with eggs and bacon, chilequiles or an omelette. It has a heavy helping of the ol’ “hair of the dog”, but a spicy kick to wake you right up. And this Bloody Mary is no different!
Two Infusions are better than one!
In celebration of infusion month we actually made TWO different infusions for this cocktail. The first was Chris’ staple Bloody Mary mix that he used to make for years behind the bar. It’s as simple as putting a bunch of things in a squeezy bottle and letting it sit. Could you use it right away? Yes. Is it better after a few day in the fridge? Oh YES.
But there’s more! To really take this Bloody Mary to the next level (while showing an example of one of our favorite infusions), we went ahead and made a pepper infused Vodka too. Made with both Jalapenos for the heat and Serranos for their flavor, this infusion came out delicious and oh so spicy. (Yes, it was too spicy for me. No it wasn’t too spicy for Chris, so yeah, I’m just a wimp!)
If you want to make these infusions, you’re going to need to skip back to last week’s video where we kicked them off. Simply go here, (request access if you’re not already in our group) and skip ahead to 12:52. That’ll take you right to where we’re starting both of these infusions.
How to Make a Bloody Mary
If you don’t have pepper infused vodka, that’s OK! I’d recommend throwing a pepper or two in your garnish and / or adding a little more black pepper to your mix. The key with this cocktail is that it’s all to your taste – so make it, taste it, and throw more stuff in. That’s it!