Brunch is better with bloody marys. For my birthday this year, I’m hosting a boozy brunch party, which means we’re going balls to the wall with the drink selection. Plans are in place for a simple mimosa bar and a not-so-simple bloody mary (and bloody maria) bar. I’ve infused liquor before, but this is my first try at savory combinations and I’m intrigued as to whether or not these will be any good! Here’s what I’m workin’ with:
- Sliced jalapeños and Espolón tequila
- Lemon peel, lime peel, and Tito’s vodka
- Sliced cucumber, fresh dill, and Tito’s vodka
- Garlic cloves, black peppercorns, and Tito’s vodka
I didn’t follow any recipe strictly, but I took inspiration and ideas from articles here, here, and here. Spicy flavors apparently infuse more quickly than most, so I’ll check the jalepeño tequila in a couple days. The remaining three I’ll probably let stew (with the occasional vigorous shake) for about a week.
As for the bloody mary mixes, any suggestions are welcome! I’m planning on whipping up this recipe, which calls for San Marzano tomatoes and fresh horseradish—nom. Other than that, I don’t really have a favorite mass-produced bloody mix. I’d like to serve three to four different mixes, with at least one spicy variety.
Stay tuned for an update on hits, misses, and fan favorites. And now, bloody mary fiends, I ask you to please ENLIGHTEN ME. What’s your go-to mix?