Thanks to its bold, rich flavor and curative properties a bloody mary often is the drink of choice for Sunday brunch. Yet the vodka-based cocktail is much more than a hair of the dog cure for a hangover. It hits the spot any time you feel like sipping a drink that puts a peppery burn on your lips.
Holla’s Sweetfire Jalapeño vodka, crafted in York, Pa., is infused with chili peppers, which gives a sweet and gentle heat to mixed drinks. It’s also the base for the official summer cocktail created by the distillery for the Pennsylvania Licensed Beverage and Tavern Association.
The drink is spicy, but only moderately so.
Holla Sweetfire Jalapeno Bloody Mary
Makes 1 cocktail. Patrick Shorb, Holla Spirits
Celery salt or Old Bay Seasoning, for glass, optional
1 lime wedge
2 ounces Holla Sweetfire Jalapeño-infused vodka
4 ounces tomato juice
2 teaspoons horseradish
2 dashes Worcestershire sauce
1 pinch black pepper
Celery stalk, speared green olives, lime wedge and/or bacon, for garnish
If rimming the lip of your cocktail glass, pour some celery salt or Old Bay seasoning on a small plate.
Rub the juicy side of a lime slice along the lip of a highball or pint glass. Roll the outer edge of the glass in the seasoning until it is fully coated, then fill the glass with ice and set aside while you make the bloody mary mix.
Into a shaker, add vodka, tomato juice, horseradish, Worcestershire sauce and a pinch of black pepper. Add some ice, and shake gently.
Strain into the prepared glass, then garnish with speared olives, a lime wedge and a celery stalk.