Cucumber Bloody Mary

I’ve always enjoyed a good Bloody Mary, but I didn’t truly appreciate the unique versatility of this cocktail until I had one at Hotel Congress in Arizona. They are a brunch staple, paired with simple savory foods like poached eggs or a spicy touch to sweet french toast. I’ve been wanting to infuse my own spirits since Christmas, so I was excited when my friend Brittany decided she was going to make cucumber infused vodka for Sunday’s baseball game. The cucumber vodka left a distinct sweet flavor, that isn’t typical of a bloody mary, but with the right combination of jalapeno hot sauce, celery salt, and Worcestershire, it becomes the perfect cocktail for any weekend morning!

Cucumber Bloody Marys

Ingredients {Makes 1 serving}

2 ounces – Your Favorite Vodka or Homemade Cucumber Vodka {Place one cucumber, diced, into a bottle of your favorite vodka. Allow to sit for 2 days, depending how intense of a flavor you’d like}

4 ounces – Low Sodium Tomato Juice {We used Clamato}

Celery Salt, to taste

Ground Black Pepper, to taste

One to Two Dashes – Hot Sauce, to taste

Two Dashes – Worcestershire Sauce, to taste

Juice of 1 Lime

Celery Stalks, for garnish

Recipe

In a mixing glass or mason jar with ice, add the vodka, spices, Worcestershire sauce, tomato juice, and lime juice. Taste, and adjust flavor as desired. Stir together with a celery stalk, and enjoy chilled.