In the spring and summer, I gravitate towards light, fizzy cooling drinks. Think pomegranate juice and Prosecco, mimosas, or a Bellini. But come fall I want the hearty heat of a spicy Bloody Mary. The thick vegetable juice, the celery stick, the tangy pepperoncini - it's practically a meal in a glass!My Bloody Mary follows the Commander's Palace recipe very closely, except that so far I haven't made my own horseradish or Worcestershire sauce, but I will one of these days. (I'm sure it's worth it; Commander's Bloodys are outstanding.) And full disclosure: I add an extra splash of vodka ... just because it's Sunday.
Spicy Bloody Mary
adapted from In Commander's Kitchen2 ounces vodka - I usually use Tito's Handmade Vodka from Texas. Whatever you do, please don't use a really cheap vodka! Not only will you get a headache (speaking from experience here) but the overall drink quality will be affected.
1 tsp prepared horseradish
2 splashes Worcestershire sauce
2 splashes of hot sauce (I use Tabasco, but I bet Crystal would be better.)
1/2 cup of vegetable juice (I use V-8. Don't use low sodium, or your drink will be bland.)
One stalk of celery
One pickled pepperoncini
Fill a 12 oz cocktail glass tumbler 3/4 of the way with ice. Add the vodka, horseradish, Worcestershire, hot sauce, and vegetable juice. Pour into a cocktail shaker, shake well, and let rest. Meanwhile, wet the rim of the glass and coat it with the Crole seasoning. Pout the drink back into the glass and garnish with the celery and pepperoncini. To make multiple drinks, just set up each glass with the drink ingredients and shake one at a time.
And I have a feeling that you will be making multiple drinks!