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recipe: bloody mary
Posted By izea On February 3, 2011 @ 12:00 pm In Breakfast and Brunch,sponsored | 11 Comments
I am not usually much of a cocktail person. For the most part, cocktail recipes are too sweet, too strong, or they just don’t taste good — give me a glass of wine or champagne over some sickly-sweet pink drink any day.
Every once in a while, though, I make an exception, and when I do, it’s inevitably for a bloody mary.
Because this isn’t really a cocktail, is it? It’s more like a well-balanced meal in a glass.
…ok. That’s a stretch. But it’s a yummy, spicy mix of some great ingredients, and even to my cocktail-wary self, they taste great.
Which, of course, is largely due to the Tabasco sauce. Being married to a Texan, I have a love-hate relationship with anything spicy — I like it in moderation, but it overwhelms me pretty quickly. For this recipe, 6 drops of Tabasco saucy was just enough to enhance the flavor of the drink, but not so much that I’d take two sips and reach for a glass of milk. If I were making it for someone with Chad’s tolerance, though, I could probably use the whole bottle.
Obviously there’s a big football game next week — as a former college cheerleader, I’ve seen enough football to last the rest of my life, but I can still get excited for the crazy, awesome spectacle that is the Superbowl. So splash some Tabasco sauce on your pizza, chicken wings, french fries… or just serve a big pitcher of this.
FYI — I garnished this with a slice of apple instead of celery, because you guys know my absolute aversion to celery. And a little sweetness is nice with all that spice!
This post brought to you by TABASCO® Original Red . All opinions are 100% mine.
recipe: bloody mary
3 oz tomato juice
1 oz vodka
1 tbsp lemon juice
1 tsp horseradish
1/4 tsp Worcestershire sauce
6 drops TABASCO® Original Red 
Celery stick or apple wedge for garnish
Mix all ingredients together in a glass or pitcher, stir well. Pour over ice into a tall cocktail glass and serve. Garnish as desired.
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