Remember when I made this a few weeks ago? Well, it turns out that the arbol chili vodka is the perfect ingredient for bloody mary’s. Saturday felt like the first real day of Spring, and I couldn’t help but indulge in a spicy, icy perfect bloody mary.
Here’s how I make mine:
A generous pour of chili vodka
1 TSP of olive juice
2 dashes worchestershire
Juice from a quarter of a lemon or lime
2-3 dashes of hot sauce (or if you have access to it, buffalo sauce)
A generous helping of horseradish
Pour vodka in a glass, add ingredients to a glass, stir with ice. Garnish with celery, olives, and fresh cracked black pepper.
What I love about bloody mary’s is that you can tailor them to your liking. My roommate loves hers super olivey, while I can’t get enough horseradish in mine.