Bleeding Mary Recipe
Daily Value: 10%
Fat-Free, Low-Fat-Abs, Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||0µg||0%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Freezing Bloody Mary mix into ice cubes is a cool idea I picked up when I worked at Modern Spirits Vodka. As the ice cubes melt, their red color "bleeds" into the vodka, creating a dazzling drink that changes with every passing moment. Just know that the first few sips are going to be heavy on the booze since the cold, carmine cubes are just starting to thaw, so be sure to use top-shelf vodka.
Adapted from "The Sriracha Cookbook" by Randy Clemens
- 12 ounces premium Bloody Mary mix
- 2 teaspoons Sriracha
- 4 dashes Worcestershire sauce
- Celery salt
- 12 ounces premium vodka
- 4 celery stick, for garnish
- Freshly ground pepper, for garnish
In a medium measuring cup, combine the Bloody Mary mix, Sriracha, and Worcestershire sauce. Pour the mixture into an ice cube tray with large ice cube compartments, making eight equal cubes. Place the tray in the freezer for at least two hours to freeze solid.
When you are ready to serve, rim each glass with celery salt. Place two prepared ice cubes in each glass and fill with three ounces of room-temperature vodka.
Garnish with a celery stick and freshly ground black pepper. Swirl your drink with the celery to help get the blood flowing.