Spicy Elitist Bloody Mary

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:

• 

  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 ~