If you like your vegetables with a side of Bloody Mary than this one’s for you!

Preparation time: 15 minutes
Number of servings (yield): 6

Ingredients

  • 1 cup roasted red peppers (packed in water) drained
  • 46 ounces chilled vegetable juice
  • ½ cup prepared horseradish
  • 1 teaspoon celery seeds
  • 4 dashes Worcestershire sauce
  • 1 cup chilled vodka
  • kosher salt
  • ice
  • Garnishes: olives, mini gherkins, tipsy onions, peppers, celery, cherry tomatoes, hot sauce, pickled green beans or asparagus, lemons or limes (Get wild with it!)

Instructions

  1. In the jar of a blender, puree the roasted red peppers until you have a puree. If they are difficult to puree, than add ½ cup of the vegetable juice.
  2. In a large pitcher combine the roasted peppers, the vegetable juice, the horseradish, celery seeds, Worcestershire and vodka. Mix really well and then season to taste with kosher salt.
  3. Fill glasses with ice and pour over the ice. Garnish as desired.
  4. Rub a lemon wedge around the rim of the glass and dip it in kosher salt. (Optional!)

Recipe courtesy of Heather Cristo.

Brunch so hard! Pair this delicious cocktail with a bold taste of southwestern flavor with one of our favorites from COWGIRL Recipes, Stacked Enchiladas with Red Chiles.

For more spicy recipes check out Books We Love: 101 things To Do With Chile Peppers!

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