Beefed Up Bloody Mary
The Bloody Mary has been pigeonholed as a staple in the recent and ever building fad known as brunch. Don’t get me wrong. I like the idea of brunch, but in the past few years I’ve noticed every restaurant chain out there offers a brunch menu on the weekends. Brunch draws in the crowds. In some cases the chain’s brunch menu is the same as their weekday lunch menu.
I finally found the perfect mix. I use sriracha sauce for a smoky heat. I love the addition of the Greek spice blend, which can be found in the spice aisle of any grocery store.
Beef broth, I believe was the missing ingredient. It might sound like an odd addition, but the both lends a hearty and rich flavor that can not be topped.
I hope you try my Beefed-Up Bloody Mary. You should make it on a Wednesday night because Bloody Mary’s aren’t just for brunch anymore.
As always, leave a comment below. If you blend up this spicy concoction, snap a pic and post it on Instagram with #dougbakes.
Beefed Up Bloody Mary
Our Beefed Up Bloody Mary is a modern take on the classic Cocktail. In the recipe the spice comes from Sriracha. Sriracha adds heat add a wonderful smokiness. The addition of beef broth creates a hearty flavor that the classic bloody Mary has been begging for.
Ingredients
- 2 ounces vodka
- 4 ounces tomato juice
- 4 ounces beef broth
- 1/2 teaspoon good horseradish
- 2 dashes Worcestershire sauce
- 3 dashes Sriracha sauce
- pinch ground pepper
- 1/4 ounce lemon juice
- pinch Greek Seasoning
- pinch celery salt
- 1 Lemon, cut in wedges
Instructions
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Combine vodka, tomato juice, beef broth, horseradish, Worcestershire sauce, Sriracha Sauce, pepper, Greek spices, lemon juice, and celery salt in a bar shaker with ice, and roll to blend, do not shake.
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Strain over ice into a glass. Garnish with a wedge each of lemon. Garnish with your choice of items, and the sky is the limit!
Ideas For Garnish: Skewer any combination of: Meatballs, fresh mozzarella, celery, and shrimp