Bloody Mary ~
~ adapted by the Best of Fine Cooking ~
Pour 1 quart good-quality tomato juice into a pitcher; ice into glasses, halfway-filled into 4.
Squeeze the juice of 1/2 lime taken from 4 cut wedges of the half-lime, into the pitcher of tomato juice. Fill glasses with each squeezed wedge of lime; also with celery stalks…
On a cutting board, halve 1 chipotle chile pepper canned in adobo sauce (preferably La Morena brand), and gently scrape out and discard the seeds.
With the side of a chef’s knife, smear the chile until ground into a paste. Discard any large bits of chile skin. Scrape up the remaining chile paste and whisk– add 1 teaspoon to 1 tablespoon (or more, according to individual taste) of the adobo sauce into the tomato juice.
Season with Worcestershire sauce, salt & pepper. Blend; taste. Add more adobo sauce if you’d like. Now add 4 to 6 ounces of vodka.
Leave a Reply