Thai Chile Bloody Marys

Rating: 5 stars
1856 Ratings
  • 5 star values: 1856
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1,856 Ratings

To kick off his New Year's Day feast, Jean-Georges Vongerichten served zingy Bloody Marys spiced with a pureed Thai chile in place of the traditional Tabasco, giving the cocktails a subtle, fruity sweetness. Any mild hot red pepper will work. Classic Cocktail Recipes

By Jean-Georges Vongerichten
January 2009

Gallery

Credit: © Cedric Angeles

Recipe Summary

total:
25 mins
Yield:
10
Advertisement

Ingredients

Directions

  • In a blender, combine the tomato juice with the Worcestershire sauce, lemon juice, black pepper, celery seeds and Thai chile. Blend well. Transfer the Bloody Mary mix to a pitcher. Stir in the vodka.

    Advertisement

  • Divide the cherry tomatoes among 10 tall glasses; muddle the tomatoes. Fill the glasses with ice. Pour in the Bloody Mary mix, garnish each drink with a celery rib and lemon wedge and serve.

Make Ahead

The Bloody Mary mix can be refrigerated overnight. Add the vodka before serving.

Advertisement
© Copyright 2021 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 04/10/2021