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New Years Day Salsa Bloody Mary

Who loves a good hair-of-the-dog Bloody Mary??? We think you will love this great salsa infused Bloody Mary mix as a follow up to your New Year's Eve celebration. Talk about a delicious classic! This signature cocktail takes on a south of the border twist by adding salsa to the mix. Salsa Bloody Mary Cocktails are sure to be a hit at at for your New Year's Day brunch or on any given Sunday. You can order your Waterford Bee Company Salsa to mix in. Trust us the Bacon Salsa or the Bacon Habanero Salsa are great additions to this cocktail. We included some other links to our friends at Noble House Ice Cream and Burgers, Waterford Stillhouse and Two Creek Farms so you can have a locally made Bloody Mary with garnishes!



Ingredients

  • 2 cups tomato juice

  • 1 cup your favorite salsa, we love using our Bacon Salsa in this recipe. It adds a hint of smoke and hickory... but our Ghost Pepper Salsa REALLY kicks it up.

  • 2 Tbs. fresh lime juice

  • 2 tsp. prepared horseradish

  • 1 Tbs. Worcestershire sauce

  • ¼ teaspoon celery salt

  • vodka, another plug for our friends at Waterford Stillhouse. Their vodka is top notch!

  • dill our sweet pickles, for garnish, we also have amazing hot bread and butter pickles

  • tall, leafy celery sticks, for garnish

  • summer sausage, beef jerky, cheese (Nobel Brothers/Uncle Harry's has a great 5 year cheddar), meat sticks, crispy bacon strips, or chilled shrimp, as desired, for garnish (get your meats from Two Creek Farms in Union Grove)

  • Green olives, for garnish


Instructions

  • In a blender container or food processor bowl, make the Bloody Mary mix by combining tomato juice, salsa, lime juice, horseradish, Worcestershire sauce and celery salt; cover and blend to desired consistency. Chill well.

  • To serve, divide the Bloody Mary mix between 4 glasses; add a generous splash of vodka to each one. Into each cocktail, insert a celery stick or two, giving a gentle stir. Add skewered meat and/or shrimp, skewered pickles and olives as garnish. Enjoy!




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