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Queen Mary Bloody Mary

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Ingredients

Queen Mary Bloody Mary

2 ounces jalapeño-poblano moonshine (see below)

7 ounces golden Bloody Mary mix (see below)

Garnish

1 lime wedge

1 stalk fresh asparagus

1 stalk celery

1 strip maple-pepper bacon

1 shrimp, grilled

1 pickled okra

1 pimento cheese-stuffed olive

1 pickled jalapeño

1 cherry tomato

Salt

Jalapeño-Poblano Moonshine

2 poblano peppers


2 jalapeño peppers


One 750 ml bottle of moonshine (or vodka or gin)

Golden Bloody Mary Mix

⅓ cup oven-roasted yellow tomatoes

⅓ ounce water

½ ounce Demitri’s Chilies and Peppers Seasoning

Juice of ½ lemon

Dash of kosher salt

Directions

Queen Mary Bloody Mary

  1. Add moonshine and Bloody Mary mix to a shaker with ice.
  2. Shake and strain into a 20-ounce beer stein rimmed with salt.
  3. Place the pickled okra, pimento cheese-stuffed olive, pickled jalapeno and cherry tomato on a skewer. Use as garnish with lime wedge, fresh asparagus, celery stalk, maple-pepper bacon and grilled shrimp.

Jalapeño-Poblano Moonshine

  1. Wearing rubber gloves, slice off tops of peppers and remove seeds. Place the peppers skin side up on a foil-lined, rimmed baking sheet.
  2. Place pan in oven under broiler. Broil until skin of peppers is charred and black.
  3. Remove peppers from oven and transfer to a Ziploc bag until skin of peppers begins to loosen. Remove skin and slice peppers into quarters then place them into an airtight container.
  4. Pour the moonshine over peppers until covered. Seal container and infuse for six days, stirring daily.
  5. After six days, strain moonshine over a colander. Squeeze out any additional liquid from peppers and add to infusion.
  6. Place mixture in freezer for at least one hour. Strain liquid through a coffee filter. Strain twice to remove all solids.

Golden Bloody Mary Mix

  1. In a blender, combine tomatoes, water, Demitri’s seasoning, lemon juice and salt.
  2. Blend well, at least 1 minute.
  3. Refrigerate until ready to serve.