JALAPENO BLOODY MARY 

Serves 2

Each serve contains 2 standard (alcoholic) drinks.

For an alcohol-free version, simply leave out the vodka. 

1 fresh jalapeno chili

120 ml (1/2 cup) vodka

500 ml unsweetened tomato juice

1 tablespoon lemon juice

1- 2 teaspoons Tabasco hot (red pepper) sauce

2 teaspoons Worcestershire sauce

2 - 2 1/2 teaspoons salt* 

1/4 teaspoon freshly ground black pepper

1 1/2 cups ice cubes

2 long sticks celery with leaves

Start this recipe at least one day before serving.

Slice the jalapeno lengthways through the stem. Put it into a glass jug or jar with the vodka. Set aside for at least 12 hours and up to several days.

You will need 2 x 600 ml cocktail glasses or tumblers. 

In a jug, combine the tomato juice with all the condiments and mix well. Taste and add more of whichever ingredient you think is missing. Add the vodka (without the jalapeno), stir and taste again. 

Divide the ice between the glasses. Pour the bloody mary into the glass. Garnish each glass with a half jalapeno and add 1 stick of celery. 

* the amount of salt needed depends on the salt you are using and the brand of tomato juice. As with anything, start with less and add more if needed.

© Lisa Goldberg + Walking up an Appetite 2023