So, do you watch True Blood? I do. I watch it every Sunday. In honor of True Blood this Sunday I made these bloody maries. Just because. Now that I think about it (beause I rarely think) I suppose it's fitting because they're red and have the word "bloody" in them. Although, at the time, I thought they would be perfect because they sort of reminded me of New Orleans. And everyone knows that vampires and New Orleans go together like peanut butter and jelly. You see, I can say this for sure because I am a true vampire-ist (made up word). I was a vampire crazed teen long before it was cool to be a vampire crazed teen.
But now that I'm older and not a teen I like to drink bloody marries while watching True Blood. I still love Anne Rice and the Vampire Chronicles, but I'm all set with Twilight. I hope you make these bloody maries, whether you like True Blood or Twilight or vampires at all. If you enjoy a good bloody mary, you'll enjoy these. The tomato juice is actually marinated with onion, garlic, and jalepeno.
Triple-Spice Bloody Mary
1 46-oz container vegetable juice
1 large onion, peeled and cut in half
1 clove garlic, peeled and smashed
10-12 ounces pepper vodka
2 tbl wocestershire sauce
1 tsp hot sauce
1 1/2 tbl horseradish
juice of 1 lemon
2 tbl apple cider vinegar
2 tbl juice from cocktail olives
salt and black pepper to taste
cocktail olives, celery, and pickled olives to garnish (optional)
Pour the vegetable juice into a 2-liter pitcher. Carefully add in the onion and garlic. Make shallow lengthwise slices down the jalepeno to release some of the flavors and add to the pitcher. Let marinate overnight or for as long as you have.
Remove the jalepeno, onion, and garlic (I used my leftovers to make this jicama salsa). Add in the rest of the ingredients and stir. Pour into glasses and garnish with cocktail olives, celery, and pickled vegetables if desired.
Inspired by this recipe from Lucinda Scala Quinn