BARBECUE BLOODY MARY

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Barbecue Bloody Mary image

Pat: It's the last chapter of the book, right? Gina: It is. Pat: Our last chance to use barbecue sauce, right? Gina: Did we use it in the dessert chapter? Pat: I don't think so. Gina: Well, okay, then. Neely's Barbecue Sauce and your favorite spicy morning libation are a match made in heaven. Using robust vegetable juice like V8 (in place of tomato juice) helps balance out the flavor of the tangy sauce. To make a Virgin Mary, skip the vodka and add an extra squeeze or two of fresh lemon juice.

Yield makes 2 potent drinks

Number Of Ingredients 13

4 ounces hot-pepper vodka
8 ounces vegetable juice (we recommend V8)
2 tablespoons Neely's Barbecue Sauce (page 25)
2 teaspoons prepared horseradish
1/2 teaspoon celery salt
Dash Worcestershire sauce
Dash hot sauce
1/2 lemon, juiced, plus a lemon wedge for moistening glasses
Neely's Barbecue Seasoning (page 22), for garnish
2 thinly sliced lemon rounds, for garnish
2 celery stalks from the heart, including leaves, for garnish
Pickled okra, for garnish
Large green olives, for garnish

Steps:

  • Combine the hot-pepper vodka, vegetable juice, Neely's Barbecue Sauce, horseradish, celery salt, Worcestershire sauce, hot sauce, and lemon juice in a cocktail shaker with ice, and shake well to combine.
  • Moisten the edge of two tall glasses with a lemon wedge, then dip the rim into Neely's Barbecue Seasoning. Pour the Bloody Mary into the glasses, filled with ice. Garnish each with a lemon round, a celery stalk, pickled okra, and an olive.

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