Garden Fresh Bloody Mary

There’s just something so satisfying about a Garden Fresh Bloody Mary! Even though it’s a cocktail, it’s really a meal, right?

Garden Fresh Bloody Mary Cocktail

I’m usually a margarita girl, especially my Pink Grapefruit Margaritas, but I also occasionally go for a good Bloody Mary!

I always think of Bloody Mary’s as a brunch cocktail, but they’re actually perfect for those warm summer evenings sitting out on the deck. You know those nights you don’t feel like eating a full meal, maybe just a platter of cheese and crackers… maybe some hummus and veggies. Or maybe even just chips and salsa. Then this Garden Bloody Mary is your cocktail.

At least you’re getting your vegetables in.       

The beauty about a Bloody Mary is you can put the toppings you like. Bacon is always a favorite.

Garden Bloody Mary Ingredients:

• Tito’s Vodka
• Zing Zang Bloody Mary Mix
• El Yucateco Red Chile Habanero Sauce
• Sea Salt to taste
• Freshly ground black peppercorns to taste
• 1 Sweet Corn Wedge
• 1 small Jalapeño Pepper cut lengthwise
• 1 Cherry or Grape Tomato
• Fresh sprig of Cilantro
• Ice

Garden Bloody Mary Supplies

Affiliate links are included for supplies. This only means I’ll receive a small % of the sale if you decide to purchase. Thank you for your support. 

• Cocktail Shaker
• Cutting Board
• Paring knife
• Low ball cocktail glass
• Cocktail stick

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Garden Fresh Bloody Mary

Yield: 1

Prep Time: 15 minutes

Total Time: 15 minutes

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Ingredients

• 1.5 ounces Tito's Vodka
• 3.5 ounces of Zing Zang Bloody Mary Mix
• 1/3 Tbsp El Yucateco Red Chile Habanero Sauce
• Sea Salt to taste
• Freshly ground black peppercorns to taste
• 1 Sweet Corn Wedge
• 1 small Jalapeño Pepper cut lengthwise
• 1 Cherry or Grape Tomato
• Fresh sprig of Cilantro
• Ice

Instructions

1. In a cocktail shaker add vodka, Bloody Mary mix, red chile habanero sauce and top with ice.
2. Secure the lid on the cocktail shaker and shake intensely for 30 seconds.
3. Strain into a whiskey glass filled with fresh ice.
4. Add sea salt and freshly ground peppercorns to taste.
5. Garnish with a sprig of fresh cilantro, and pan-roasted sweet corn, a jalapeño cut in half lengthwise, and a cherry or grape tomato threaded on a cocktail stick.
6. Serve.
7. Ingredients and Directions for preparing the pan-roasted sweet corn
8. Shuck a cob of fresh sweet corn on the cob removing the outer leaves and all of the fiber. When finished run the cob of corn beneath cool running water to remove any loose debris. Pat the corn dry with a clean paper towel.
9. Place corn cob on a cutting board and using a very sharp chef's knife cut the cob into 2" - 3" sections.
10. Then stand the cut corn slices on the side and using a very sharp knife cut off wedges of corn. Salt and pepper to taste.
11. In a skillet over med-high heat add 1/2 tablespoon of extra virgin olive oil and 1/2 tablespoon of unsalted butter. When the oil mixture is hot place the wedges of corn kernel side down and pan-fry for three (3) minutes.
12. Remove wedges of corn from the skillet and place them on paper towel to absorb excess oil.
13. Set aside until you are ready to use them.

Notes

Add different veggies if desired.
Bacon
Carrots
Baby Corn
Celery
Use your imagination!

Did you make this recipe?

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More Cocktail Recipes you’re going to LOVE!

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• Sparkling Watermelon Ginger Punch – Today’s Creative Life
• Rhubarb Fizz Cocktail – Baked Bree

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