Category Archives: Drinks

Infused Vodkas

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Make holiday gifts for your drinking friends.This is for you fellow procrastinators. If you are like me, you think once you get through Thanksgiving that you have a fair amount of time before you are handing out the presents. This is an awesome gift you can whip this up in about 5 days. You should keep in mind you may be getting drunk dials from your friends telling you how much they “love you man” after they try it.

I have done a lot of experimenting with infusing vodkas over the years and they make great, homemade gifts that are inexpensive and dazzle the brain of your drinking pals. Who knows, you could eventually launch a career as a mixologist creating new and exciting flavor combinations (which you should share with us).

Here is the Ninja skill info:

VODKA: You don’t need to use expensive vodka when infusing.  I prefer to buy Smirnoff triple distilled as it is a good clean vodka, and you can buy it in bulk. Sometimes it is on sale around the holidays. If you use cheaper vodka than that, I have heard running it through a water pitcher that has a built in filter three times.  I haven’t tried it, but it sounded like good information to share. If you are in a hurry and want to kill two birds with one stone, a good vodka bottle that you can reuse easily is EFFEN Vodka. You can cut the rubber label off quickly and reuse to decant back into. 

GIFTING: Jars and bottles with attached rubber stoppers are great for gift-giving. You can find them at craft stores or at stores like World Market. Mason jars can be found at dollar stores, grocery stores, antique shops, even garage sales and are cost-effective. You can purchase new lids and rubber rings at grocery stores (most of the time). A quick way to finish off the look is by cutting a thin piece ribbon or kitchen string and make a small folded card on some thicker paper.   Handwrite the ingredients you used or a recipe you like to suggest.  Punch a hole through the folded card and tie around the neck of the bottle. Awesome gift giver…check!

DECANTING: With any ingredients you leave in the bottle, once the vodka level has diminished, the ingredients can mold if exposed. Then, it has to be thrown away. It is a better idea to infuse then decant into a new jar for long-term storage.   This will make the vodka last for months or even a year. Pour slow to keep the ingredients at the bottom, or use a fine strainer to pour into another container.

INFUSIONS:

I will spare you the dramatic details of my failures. Some ingredients will work, others do not and require you pour it down the drain.  You should always use ORGANIC ingredients when possible. Especially with fruit and herbs. A good rule is to not use anything that won’t hold shape in water over a day. Don’t try throwing chocolate or cheese into vodka, it isn’t going to be good.

YUCK!

1. Cherries – sounds great but was horrid.

2. Peaches- I added two ripe peaches and there was no peach taste at all. I am convinced that the only way to get peach flavored vodka is to use artificial ingredients.

3. Just throwing in citrus. It looked pretty but the pith made it bitter…so make sure to follow the decanting directions or you will just be back to the drain.

Feel free to post comments on this post with any trials you have created that may have made this list.

YUM!

1. Citrus: lemons, (Meyer or regular) oranges, tangerines, limes and grapefruit. Just make sure they are ORGANIC as you don’t want a bunch of pesticides in

Investing in a quality zester is recommended.

your drink. Seriously, don’t even bother as you would have to heat up the skins to remove all the wax on regular fruit and it is a pain in the buttocks. Always zest the lemon or it will become bitter because of the pith (the white part between the rind and the fruit).  If you use the rind, you can always leave it in the bottle.

ZESTING NOTES: Zest two-three rinds of the citrus of your choice with a potato peeler or zester and add to a large jar.   You can use a lot more if you want just a citrus blend. Choose fruits that have a smoother rind for easier zesting. Buy extra fruit if you want to avoid the pith as it is better to just use another lemon or orange instead of risking the bitterness. Make sure to avoid all the white on the fruit, especially lemons.  You can add other items like cranberries, rosemary or ginger.

2. Raspberries: Black or red work great but you will have to decant as the color is drained from the fruit and it looks like creepy white brains floating about. Lemon works well with this fruit.

3. Bloody Mary (Savory): A combo or alone – Garlic, Bell Peppers (a combo of color looks nice) Horseradish, Onions, Jalapenos and Basil (If you use basil, make it easy to remove as it looks gross after a couple of days. You can use a spice ball or mesh tea ball  If you use a wide mouth jar to infuse your vodka, you can always remove it and leave the rest in if you wanted, just keep in mind the levels of the vodka keep it from molding.

4. Cranberries: Great addition to the citrus flavors or by itself.

5. Ginger – This makes a great cocktail with seltzer water and lemonade. You can buy the crystallized ginger at places like Trader Joe’s, World Market and Whole Food’s.

6.  Some other combos are Vanilla and Cardamon, Beet and Horseradish and a great list at Martha Stewart’s web site with the number of days to infuse the vodka flavors. I haven’t tried any of these, but they all look amazing, especially the Cardamon, Anise and Chile recipe.

MMM. Vodka.

MATERIALS:

(makes 3 gift bottles or 4-6 jars depending on the size)

  • Large sealed container or containers to infuse the vodka
  • Sterilized jars or clean bottles to decant your finished vodka into
  • Ingredients you want to infuse
  • Large bottle of vodka such approx 1.5 liters

DIRECTIONS:

1. Add vodka to large container or divide if using multiple containers

2. Add ingredients you want to infuse

3. Let sit in a dark cool place for 4-5 days unless you are using a recipe that requires less time

4. Decant into clean bottles

5. For gifts, decorate for a nice finishing touch and include recipes of ways to use the vodkas if they are really unusual combinations
6. If for yourself, a cool way to display on your holiday table check out this additional craft at Martha Stewart on vodka ice blocks made with juice containers. If you use the napkins like she shows, don’t use cranberries as they stain like mad. I like the greenery and oranges…very beautiful.
Drink Responsibly. Do not spill this!

You Dirty Martini

Ah, the martini…tasty drink inside an impractical glass. I have always been one to subscribe to the idea that martini glasses are there to keep you in check. If you spill it, you should stop drinking it. You may think you look classy holding it, but once you spill it due to over-consumption, you look like a moron. A good rule is that martinis are like breasts, two is enough.

The dirty martini has been around since man could jar an olive. It is not that complicated of a recipe to make, but the ingredients hold the key to the perfect combo.  We tested vodkas, blue cheeses and olive juices. We also tried portions and minor adjustments, and we found the following discoveries.

VODKA
As many of you may know, all vodkas are not created equal. Most are surprised to find that only a handful of vodkas are made from potatoes. Most are made from grains. I tested my favorite vodka, Chopin. It is potato based, gluten free, smooth to taste but very expensive (around 35$ a bottle). For the same price, we tried Boyd & Blair and boyfriend NinJay said it was undrinkable as it was odd tasting. Those tests were poured down the drain.  Since you are mixing it with olive brine, it really isn’t worth cutting it with an expensive vodka. Why not try a less expensive potato vodka?  I enlisted my two favorite dirty martini ninjas, NinJill and NinJose after I had the recipe portions completed. These two ninjas are the connoisseurs of the “dirty”.  Beforehand, I had them do a separate blind taste test on three vodkas, Luksusowa (potato vodka), Cîroc (French grape vodka) and Grey Goose (grain vodka) They both chose Luksusowa as their favorite and commented that it was the smoothest. The Cîroc was their second favorite.  Both nearly spit out the Grey Goose and said it was horrible. I tried later and decided Grey Goose was mostly undesirable straight because it had a very strong alcohol effervescence. The grape vodka was good but the potato was much smoother and half the price of both the other vodkas. The winner was clearly Luksusowa. If I had money to burn, it would be Chopin as it is also tasty and labeled gluten-free.

OLIVE BRINE (WE LOVE DIRTY SUE. SEE OUR UPDATE BELOW)
Anyone who has made a dirty knows that the olives in a jar outweigh the brine (the juice in the jar). You end up with a big jar of olives with no liquid, and if you don’t eat them in a timelyReplenish the olive brine! manner they will mold. If you ate all the olives, your eyes would swell shut and you could get hurt. So, I thought I would try and buy some olive brine products at the liquor store. The Tom Collins brine looked pretty cloudy and I didn’t want to change the look esthetically, so I tried the Stirrings brand instead. If you just use this on its own, it isn’t salty enough. Instead, buy the product and after you use up the olive liquid in the jar, replace it with the new olive brine. Stick it back in the fridge for additional “infusion”. If you must use both, then 1/2 and 1/2 does the trick.  I buy the larger queen olives as there is more brine in the jar. Keep in mind, you need 2-3 shots of olive liquid per drink so this method could save you a lot in olive costs. Jalapeno stuffed olives is also a good addition but I would only use one jigger of the brine and the other regular. Kalamata olive brine is super-amazing, it just tasted different. It was equally as delish. It makes the martini a beautiful pinkish color. Stuffing kalamata olives is not as easy but tastes incredible.

Perfect Olives- every timeSTUFFED OLIVES
Most liquor stores sell olives with no pimientos in them. However, it is more expensive and it doesn’t take a genius to figure out how to get the red bits out. You can stuff an olive with a few things other than pimiento…blue cheese, almonds, garlic or jalapenos. If you are vegan or lactose intollerant, blue cheese may not be your thing, so try one of the other options.

If you like blue cheese stuffed olives, then I recommend stuffing your own. I am not sure what is in the canned jar types, but it looks like some wild tofu. As blue cheese will disintegrate in a liquid, it is obvious why they don’t use normal blue cheese. I suggest getting a good quality blue cheese and not use the cheap crumbles. The stronger the better. It is easier to form from a brick cheese that is semi soft or from high quality crumbles that you can tell will roll well. I used Amish blue in one batch and Maytag in another. Both were amazing. I find it is best to roll the blue cheese in little turd shapes then wash your hands.  With one hand hold the olive, and the other stuff in the little nugget and smash them in. If you are really neat about it, you can then take a damp paper towel and wipe around the edges to shine them up. You may want to put them in the refrigerator until you are ready to shake. Label the container with a sign that will deter others from eating them, such as “livers” as both times I have put them in the fridge, half are gone due to raids. Make extras. If you can get a premium jalapeno stuffed olive, either mix them in on the toothpick or replace the blue cheese ones for an alternative. DO NOT USE OLIVES FROM OLIVE BARS. They are packed in oil and will make your martini look like an oil spill. You only do that once.

VERMOUTH
This product was always very intriguing to me. After researching the recipes I found that one bottle of this will last you the rest of your life unless you spill/break it. This bottle is gigantic and you use about a 1/8 of a teaspoon per drink. Some don’t even really like the taste of vermouth. I would say if you don’t have this already then you may get kicked out of the Mad Men club, but you can safely bet most people will not even notice. It sort of tastes like olive brine to me. The vermouth is added into the glass and swirled around and dumped out. Some mixologists spray it with a spritzer on the surface. I think this is all part of the romance of it so if you are going to use it, you can show off with a spritzer.

Things you will need for cocktails for two:

  • A good Martini Shaker
  • 1 oz Jigger
  • 
2 Martini Glasses
  • Vodka
  • Olive Brine
  • 
Ice
  • Stuffed Olives
  • Vermouth (Optional)
  • 
Hot Sauce (Optional for a hot and dirty)
  • 
Excited person to get a treat (Optional)

GLASSES: You can either put the glasses in your freezer if you have room or fill them with ice and a little water to quick chill. (see above photo)
VODKA: If you can store your vodka in the freezer it just makes the martinis colder.

DIRECTIONS: Depending if you want a dirty or extra dirty, add the contents from the recipes below into a martini shaker filled half-way with ice. Right before serving, empty out the water from the glass (into other glasses if you are serving additional friends) and then pour a splash of vermouth into one glass. Swirl around and pour it into another. Dump out the rest into the sink. Crazily shake that shaker until you have FROST on the top of the lid/sides…up and down, side to side for about 1 minute or so. This is cool and exciting science for those watching or listening.  Shake it in front of your friend as it seems impressive and helps with anticipation (even if you have to travel into the next room with the shaker).  When you pour it into the glass, it should have a little sparkle fizz that lasts but a moment.  NinJay always loves to see “the pour”.  He says the combo of the shaker with the fizz that comes out is the end of a long day and the beginning of a good night.

DIRTY MARTINI:
4 jiggers of potato vodka
1 jiggers of olive brine
Garnish with 3 olives

EXTRA DIRTY MARTINI:
3 jiggers of potato vodka
2 jiggers of olive brine
Garnish with 3 olives

HOT & DIRTY: Add three dashes of hot sauce into the glass or on the olives.

UPDATE!!!!

We found an amazing product for olive brine…Dirty Sue! Thanks to them for sending us samples. We have cleared one bottle and are on to the next. They sell them on their web site at www.dirtysue.com in 2 jars at a time. It seems you can use it in our other recipe for Bloody Mary’s too! Seriously, this was just as good as fresh brine out a jar. I have served this up to a few folks and they love it too.


If you like Pina Coladas…

Do you likey?

I like getting caught in the rain as well.

Yah,  if you have the Pina Colada song* in your head now, you eventually were going to have it there anyway so don’t blame me. Try writing an article about testing it and see if you can handle that!  I am starting to remix it in my brain at this point. Don’t fret, if you drink enough of these you will end up looking up the lyrics and realizing how that “love” song is extremely disturbing relationship-wise but continue to sing it anyway.  Anyway, I like Piña Coladas.

I am very particular on what a Piña Colada tastes like. More important, I am particular what it feels like. Usually when I get one, it is a twelve dollar drink on some beach in Miami, 15 grams of fat, goes down the hatch quicker than a New York minute and worth every penny. It then is burned into your brain as an awesome experience similar to that slushy you had at the state fair when you were a kid. If it wasn’t so bad for me I would drink them at least once a day as I prefer pineapples over apples any day.

I have tried five times and have finally found the perfect texture. I looked up recipes and the ingredients were pretty easy to get down but the texture was causing me serious trouble. I researched a ton of recipes and found there are really just four parts that needed to be adjusted. Rum, pineapple, coconut and ice.

COCONUT: The first recipe I tried called for coconut milk and cream of coconut. I found the coconut milk to be a weird texture but made it creamy. I liked the cream of coconut (found in the liquor isle) as it was sweet and easy to store in the fridge as it has a shelf life of eternity. Coconut milk isn’t good for long term storage and you don’t use enough to really merit buying it. As I don’t understand it that much as a product, after two weeks it became questionable if I should use it? Who wants to get coconut milk poisoning? Eliminated.

RUM: I used light and dark rum and really liked the blend.  I didn’t even try any other way as it was tasty. The second batch I doubled the rum and it was too strong. My boyfriend liked it stronger, so this is to taste if you want to make it Pirate Style with more rum. I decided on 1 1/2 oz per batch.

PINEAPPLE: When I was in Costa Rica in beautiful Manuel Antonio at the hotel Si Como No, I had the best Pina colada (or six) I have had in my life.  It was made using real pineapples, probably from their neighbor’s yard or something. Most recipes called for pineapple juice over real pineapple. Fooey. I knew I wanted to use real pineapple but was open to change as I forgot to buy some on recipe 3.  It was not as tasty but drinkable. On recipe 1, I just put pineapples in the blender and no juice. I took a lot and was good but it could be quite an expensive drink. Unless you live in a place where they have so many pineapples they leave them on your porch at night this may not be an option. I decided on a blend of both pineapple and preferably a pineapple coconut or unsweetened pineapple juice as it doesn’t need it! The pineapple coconut juice was in the juice isle with the organic juices and fancy stuff.

Rum and ice cream machine are friends.

ICE: I tried using ice for the first four recipes and by the time I ran it through the blender it just was not right. Too much ice and it made it too watery after the ice melts. It melts fast! It tasted good but I wanted to feel the beach moment again. I tried putting everything in the fridge, but it still didn’t work. After talking to a Tiki master who simply stated I would “know when I got the right consistency” I made a joke about buying one of those fancy Slurpee machines. Eureka! It hit me! Ice cream maker! I stalked Ebay and for about $50 I was the owner of a brand new ice cream maker. It worked perfectly. This is also a dangerous machine because you start to realize you can make LOTS of adult drinks in it. Move over George Foreman grill, this is the new black of must have machines.

If you don’t want to buy this machine, you can always just put it in the blender. Blend everything in a blender,  transfer to a plastic container you can pop it out of (large yogurt containers work well), freeze it until solid, thaw for about 1/2 hour and then put it back in the blender to mix it up . Ice just messes it up so avoid it.

RECIPE – Makes 3-4 drinks or 1 if you are a piggy – no shame, just sayin’:

  • Mix the following: 1 cup of pureed pineapple. Put it in a blender and pulse until it is like baby food or more. You don’t want it too chunky as the fruit will freeze when you put it in the machine. If you want to serve it with straws, then puree fine enough for it to go through a straw. I suggest getting big straws so you can use coconut too!
  • 1 cup of pineapple juice or pineapple and coconut juice
  • 1 1/2 ounces of dark or gold rum and 1 1/2 ounces of light rum. You don’t have to use fancy rum but the higher quality the better
  • 3 oz of cream of coconut. You can find this at the grocery store usually by the liquor

You can watch it freeze!

OPTIONAL: If you do NOT plan on drinking through a straw, add 1/4 of finely chopped sweetened coconut. You can find this in the baking isle. You could use unsweetened too but sweeter is more deliciousness!

Follow the directions on the ice cream machine and run it for 15-20 minutes depending on how thick you want it. 20 minutes it was like soft serve ice cream. It will continue to freeze so don’t assume it won’t because of the booze.  If you want to make some additional batches ahead of time for more people do so and allow to thaw in the fridge for about 15 minutes then stick it in a blender to reconstitute. I froze mine for two additional days and left it out on the counter and it thawed to quickly around the edges.

*note hilarious video to watch after you read my awesome article


Cold Pressed – Iced Coffee

Yummy Goodness

You can have smooth coffee without sugar!

It’s that time again in the city. Melty time! Well, it’s about that time so get used to it so you don’t feel surprised.

I am here to discuss “iced coffee”.  Reader: Throw some coffee in a cup and add ice? Ninja: NO. Bad iced coffee maker! BAD!

First off, if I see one more barista take hot coffee and add ice to it I just might go snapples all over the place. So in my normal ninja fashion, I must go over the mistakes before revealing the recipes.

  1. Do not simply add ice to hot/warm coffee and call it a day. It melts and makes your coffee weak, not like ninja. If you think making stronger coffee will make it work then you will probably just have lukewarm, bitter coffee that hates you.
  2. Do not think that the coffee in your pot that has been sitting there all day at room temp would make great iced coffee and try to serve to friends as the “green” way to reuse your coffee. This includes trying to put it in the refrigerator to chill it.
  3. Do not assume you have to add five pounds of sugar to your iced coffee to make the bitterness go away (it may work for the bitterness in your life but not your coffee). Your coffee still will be bitter and want love.
  4. Do not give up and just go to a coffee shop because you don’t think you can do it yourself.
  5. Follow the Kitchen Ninja and you will be fully caffeinated, cool and have coffee that loves you back.

The answer to all of your coffee dreams is cold pressing or cold brewing. Heat makes coffee taste bitter so by cold pressing you take all the bitterness out of the coffee. I have experimented with making hot coffee, transferring to a large glass jug and then putting it into the refrigerator right away. If you don’t mind the bitterness, then this is fine. You can always add sugar. However, if you prefer smooth buttery goodness, then stop heating!

COFFEE: At this point in my experimenting I have tried many coffees. I don’t think this recipe is going to work with any coffee such as crappy ground coffee from the store but it might. I must emphasize that you deserve quality coffee so go ahead and buy something you enjoy! My favorite coffee in the US is from Bridgeport Coffee here in Chicago where they visit coffee plantations all over the world, bring it back and roast their own coffee. Their “Hardscrabble” is a most delicious Vienna roast.  If you can’t make it to Austria for their off the charts coffee, this is the next best thing. Sidenote: the link is for a pound/ 16 oz. of coffee which is the big bag! If you are in Chicago, you can also get the smaller bag 12oz at the South Loop Whole Foods. Today, I am enjoying the Breakfast Blend coffee I procured in Colorado at the Durango Coffee Company. I think it turned out quite delicious.

Shiny!

CONTAINER: You need to purchase a quality French press. I personally have found that the smaller presses to be a tease so I recently purchased the big mamma from Bodum. This Bodum Columbia beast holds 12 “cups” (6 actual cups as apparently coffee doesn’t apply to real cups) and appeals to my inner-ferret of shiny objects.  I found mine on Ebay for a good discount. Result, lots of iced coffee as this isn’t a quick process and you don’t want to run out! Any french press will work. You can even fill up the fridge with ten of these to get you through the day.

You will need to make sure that your refrigerator can accommodate the press with the pole UP. We want to make sure the coffee and water are mingling about and when the tiny coffee strippers come to visit they have a place to dance.

TIMING: I would suggest leaving the coffee in the fridge for at least 8 hours. If you have time, make it during the afternoon, it will be ready in the morning.

DIRECTIONS:

  • Make sure to clean out your press with hot water and soap. Coffee contains a lot of oils and it will build up and alter the taste of your coffee.
  • Find out how many ounces of liquid your press will hold. Don’t go by cups on the box as mentioned earlier, the math is off in Coffeeville. I like strong coffee, so you can use less if it is too strong but keep in mind, the ice will still melt a bit so you don’t want it to be too weak.
  • For every 4 oz, use a slightly rounded tablespoon and put it in the French press (use MEASURING spoons not the big spoons in your drawer!) SECRET NINJA TIME SAVER MOVE: For the coffee press I use, I put in 3/4 cup in total. If you have a good sized press, the first time just transfer to a measuring cup so you know your amount.
  • Add COLD water to the press to fill up to where the lid and pole can be placed on top. Don’t overfill as you will be pretty PO’d if coffee grounds and water go all over your counter.
  • Stir well
  • Put it in your refrigerator for at least 8 hours. Make this part of your nightly ritual. It is great waking up and not having to make coffee when you need it the most. Sometimes I need coffee to make coffee.
  • Take it out, press it and serve over ice. If you like sugar in your coffee, follow the simple syrup recipe below as iced coffee won’t melt sugar so it will just float around. But make sure to try it before adding sugar so you can sense the smoothness. You can also use agave syrup.
  • Join the ninja coffee club and begin boasting that your coffee is better than the coffee shops.

VARIATIONS:

Spices: One teaspoon of pure quality vanilla extract (or more to taste) added to the coffee is tasty. You can also experiment with adding cinnamon or nutmeg to taste.

Flavored Coffees: If you are looking to try some variations that may replace sugar I would suggest only using a little to enhance. You could add a portion of chocolate or vanilla coffee. I tried using 1/4 ground cherry coffee from Michigan with the rest being regular coffee. It was pretty intense at first so I would suggest starting there and working backwards. I am going to try with 5 beans instead next time as it was crazy strong and that is no joke. If the coffee SMELLS strong like the flavor, it probably tastes that strong. I tried adding a little vanilla (1tsp) to mellow it out. If you have some ratios that you are trying out, then post something and share!

SIMPLE SYRUP: (makes one cup)

1/2 cup water
1/2 cup sugar

In a small saucepan heat the sugar and water and bring to a boil. When the sugar is completely dissolved remove from heat and cool to room temperature. Transfer to a spouted bottle or container for pouring.


Spicy Elitist Bloody Mary

Sugar Free/ No Corn Syrup

Sugar Free / Atkin's friendlier

I call this drink the Elitist only because it is perfect.  I will try and write this fast because I am drinking my Bloody Mary as I type this which also means I will be tipsy when editing. No judgy.

I know there are about a bagillion recipes of Bloody Mary’s out there in blogs. Why is the one I am perfecting any different? Well, every commercial Bloody Mary mix out there contains sugar or corn syrup. I was a bit perplexed as isn’t a good Bloody supposed be spicy hot goodness? What is the point other than to spike crazed insulin rampages making you drink four instead of one? Nonsense!

First, I must confess I did not like Bloody’s until about three years ago. I was more of a Rum drinking sort of girl but as the years pass by I gain layers of cush like rings on a tree. Sugar drinks BAD. Vodka drinks GOOD. So if you are on the Atkin’s Diet, Weight Watchers and of course the “I’m not an idiot, I should know better than to put that in my face” diet then this is a great drink for you to drown your diet sorrows in.  Regardless of the diet, no-no on drinks like the Mojito and anything with Bailey’s Irish Cream in it are tasty but will give you a hangover or a sugar coma. Some know that Atkin’s low carbo diets there is NO unnatural sugars allowed. So you can thank me later for getting this figured out.

Here in Chicago, we like to put a lot of “stuff” in our drinks. My favorite Bloody at a restaurant has to be at the Twisted

It may not look pretty but it sure is tasty.

Spoke here in Chicago. I am not going to say much except that it is like lunch in a drink including a “sidecar” of beer which is a small glass on the side. That was actually the first Bloody Mary I ever made it through as I liked switching back and forth with my variety of drinks.

I have experimented by making my own Bloody Mary infused vodka  (recipes coming soon) but you can use any vodka. The key is to make this in batches as they are rather time consuming when you make them drink by drink due to the number of ingredients. It is a great drink to take to the laundry mat and really is much more entertaining than pop machine. If planning on binge drinking, make this ahead of time in your fridge as adding is hard with a hangover.

This is a recipe for 4 large drinks depending if you put it over ice. I like medium spicy, so this is for my taste. If you want it hotter, increase parts of the spice portion of the recipe. This recipe uses spicy vodka which will alter the taste quite a bit.  You can mix this in a large container with a wide mouth and plastic lid if you plan on taking it somewhere. I like reusing the tomato juice containers.

In the container:

  • Mixture for Bloody Mary Recipe
    Make it in bulk so you don’t have to think about it!

    5 shots of vodka. I made my infused vodka with poblano peppers, onions, garlic cloves, basil, habanero hot sauce and olives(big vessel sitting for a month). If you use spicy vodka then you will probably want to adjust the spice section of the recipe to taste. I would only adjust the horseradish and hot sauce as it may get too salty otherwise.

  • 4 cups of low sodium V8 or tomato juice. I like the V8 but ifyou are watching carbs, use the tomato. Make sure it is low sodium as the spice mix has a ton of salt in it. Otherwise, it gets to be too salty and I love salt.
  • 1 1/2 shots of Worcestershire sauce.
  • 2 shots of any olive juice

*SPICE SECTION*

  • 8 TBSP of horseradish. Increase this if you want to have more “bite”
  • 20 Dashes of any regular hot sauce. I prefer Cajun Sunshine but any Louisiana Hot Sauce is good.
  • 4 TBSP of Bloody Spices  (recipe below)

SHIT TO PUT IN YOUR DRINK
Olives Celery, Pickle spears,(Pickled Okra, Beans or Asparagus also work well and often served in the South) Beef sticks, salami on a toothpick, lemons and even shrimp. Steer away from sweet pickles or carrots as they have sugar in them.

BLOODY SPICES (I make this in bulk so I don’t have to make it every time) I just keep it in an air tight dispenser.

2 parts Celery salt
3 parts Cajun Seasoning. (I like the Weber Grill spice mix New Orleans flavor- I would experiment)
Stir Well
This can be used on your glass rim as well.

Use a lemon as water won't work for sticky rims.

To assemble:

  1. Chill 4 pint glasses
  2. Cut a lemon into wedges
  3. Take out the glasses and squeeze a wedge into the glass. With the remainder of the lemon, drag it around the edge of the glass. Dip the rim into a flat bowl or wide ramekin filled with Bloody Spices to coat the rim. Take the lemon and spear it onto a toothpick if desired.
  4. Stick the celery in.
  5. Add ice to 2/3 of the glass if serving with ice
  6. Spear any of the things above to put in your drink Make sure everything can be accessed from the top of the glass. Don’t let toothpicks float to the bottom as it is unsafe if your guest doesn’t see it!
  7. Shake the jug of mix and then pour into the glass.
  8. Smirk (as you just made a bad ass drink)
  9. You can serve with a side car (small glass) of beer with it to drink in-between

A side note is that with the new points system by Weight Watchers(TM) This calculates to be only 4 points per drink if you don’t put meat in it. Virgin’s only are 1 point! As for low carb watchers stay away from any sweet pickles as they are high in carbohydrates due to sugar content. I don’t know the carb count as I am currently on WW as of yesterday.

Enjoy my ninjas ~


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