Beverages » Big Bloody Mary from Hell
In case a post late-night Bloody Mary over brunch isn't hair of the dog enough, why not add a lil' Scotch bonnet vodka to awaken your senses? Heat lovers, take notice. Brian Kuhlen, East Coast Grill's fixture bartender whips up a homemade Scotch bonnet vodka infusion, then uses it in his favorite strong & SPICY Bloody Mary cocktail. Follow Brian's suggested ingredients, but use porportions to your liking. High tolerance for heat? Leave the Scotch bonnet peppers in the vodka to infuse for a week or longer — if you dare...
Print Recipe
Vodka infusion makes up to 12 cocktails
Ingredients
For Vodka Infusion
- 750 ml vodka
- 3 Scotch bonnet peppers, sliced
For Bloody Mary (add amounts according to taste)
- citrus juice to dip rim
- Creole seasoning (for rimming & flavoring)
- ice to fill glass(es)
- Scotch bonnet vodka (about 2 oz per cocktail)
- celery salt
- tomato juice
- hot sauce of choice
- Asian chili sauce
- orange blossom jam or sweetener of choice
- brine from spicy, pickled green beans
To Garnish
- olives
- celery stalks
- spicy, pickled green beans
- pickled okra
How-to
Infuse Vodka
- Pour off a few ounces of vodka to make room for the peppers
- Add the sliced peppers (using gloves!) to the vodka, cap and infuse at room temperature for at least 24 hours. The longer the vodka sits with the peppers, the spicier it will become!
Make Cocktail
- Dip the rim of a cocktail glass in citrus juice. Rim with Creole seasoning, then fill with ice
- Add celery salt, Creole seasoning and 2 oz infused vodka per drink
- Add remaining ingredients in amounts according to taste preference
- Stir well & garnish
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