Chapel Tavern Bloody Mary

Chapel Tavern Bloody Mary
5 from 1 ratings
A horseradish-infused vodka? We're in. The Bloody Mary is made at Chapel Tavern and 40 Mile Saloon in Reno, Nev., by Duncan Mitchell. 
  • 1 liter vodka
  • 1/2 cup peeled and minced fresh horseradish
  • 1 tablespoon black peppercorns
  • 4 teaspoon medium crystal msg (available at asian specialty stores)
  • 2 ounce horseradish/msg vodka
  • 3 dashes original tabasco
  • 3 dashes lea & perrin's worcestershire sauce
  • 2 dashes red wine vinegar
  • 1 lemon wedge
  • 3 shakes celery salt
  • 4-5 ounce grinds of fresh black pepper
  • 1 ounce green olive brine
  • 3 ounce stout beer (i.e. guinness)
  • tomato juice to top
  1. Add vodka to a food safe, non-reactive lidded container, add horseradish and black peppercorns. Leave to sit in a cool, dark place overnight. Strain through cheesecloth back into the bottle.
  2. Fill the kitchen sink with hot tap water and place Horseradish infused vodka with the cap on into the hot water. Let sit 15 to 20 minutes. Remove cap and add l MSG. Shake to combine.
  3. Fill a glass with ice; add the vodka, Tabasco, Worcestershire sauce, and red wine vinegar. Squeeze one wedge of lemon and add spent lemon wedge. Add the celery salt, black pepper, olive brine, and beer.
  4. Top with good quality tomato juice, and stir to combine. Garnish as seen fit with seasonality in mind; the Chapel Tavern uses El Pato brand hot peppers, green olives, celery, pickled green tomatoes, Italian parsley, cherry tomatoes, and more depending on season and whim.