Bloody Marys and brunch go together like, well, Bloody Marys and brunch. While the classic Bloody Mary starts with a vodka base, this spicy interpretation from Elise of A Beautiful Mess begins with a generous helping of curry-spiced, tea-infused tequila. Mix it up with carrot juice, Bloody Mary mix and a few shakes of hot sauce.
Make this drink spring brunch-ready by serving in a mason jar with a salted rim. Garnish with a fresh veggie skewer, a slice of lime and the traditional stalk of celery. What are you waiting for? Mix one up this weekend.
Carrot Bloody Maria
Recipe courtesy Elise Larson of A Beautiful Mess
- Fresh carrot juice
- Bloody Mary mix
- 2 ounces Numi Carrot Curry Savory Tea-infused tequila**
- Worcestershire sauce
- Tabasco sauce
- Fresh veggies, for garnish
- Margarita salt, for garnish
- Black pepper
Rub the rim of a tall glass or mason jar with a slice of lime. Dip into coarse margarita salt. Fill glass 1/3 of the way with ice. Add tequila, then fill the rest of the glass with half Bloody Mary mix and half carrot juice. Add a few splashes of Worcestershire sauce, Tabasco sauce and the juice of half a lime. Mix with a spoon, then sprinkle a little black pepper on the top and garnish with celery and fresh veggies.
** To infuse liquor with tea, fill a glass container with liquor in the amount that you need for your recipe. One tea bag is enough for up to 8 ounces of liquor. Seal your container with an airtight lid and store it in a dark area. Allow to infuse for 48-72 hours before removing the tea bag.