As you know, we’re HUGE fans of the Bloody Mary here at Lazyjack Press, and we’re always on the lookout for new and exciting recipes.
We’ve had our fair share of beet cocktails this winter. These days, it seems that every good cocktail bar is adding beets to spice up classic cocktails. I enjoyed one particularly savory and spicy beet cocktail in Chicago recently, and it got me thinking: we should make a beet bloody mary! Beets are earthy, but they’re also super sweet – which makes it an unusual take on the classic bloody. I don’t know why I didn’t think of it before! Sure, this recipe takes a bit more time than the classic recipe, but it’s totally worth the time and effort. And hey, beets are healthy! So you won’t feel guilty when you go in for your fourth… I mean, second cocktail! So give this a try for your next brunch/tailgate/Sunday funday!
--Miriam Zelinsky, Official Self-Appointed Master Mixologist in Residence (and Bloody Mary Connoisseur)
What you’ll need: (Serves four)
- About 8 shots of chilled Vodka
- 3 fresh beets
- 30-40 dashes of Tabasco to taste
- 30-40 dashes of Worcestershire sauce to taste
- 4-6 tablespoons of horseradish
- 20 dashes of Garlic Tabasco or 20 dashes of Chipotle Tabasco –(bonus: use both!)
- Half a palm full of onion powder
- Half a palm full of celery seed
- Black pepper to taste
- 3 cups of tomato juice
- Juice from one lime
What to do:
1) Peel and halve your beets (wear gloves so you don’t turn your hands purple!)
2) Wrap the beets in foil.
3) Preheat your oven to 400°F and roast the beets for about 45 minutes (make sure they’re tender)
4) Let the beets cool before adding them to a blender/food processor. You may need to add a touch of water to get them started.
5) Add the tomato juice to the blender.
6) Once smooth, add the vodka and spices from above and mix thoroughly.
7) Add ice to a highball glass and pour the mixture in. Garnish with a bacon slice (hey, you did your good deed by eating beets!), cherry tomato and/or celery stick! And enjoy!