We get asked a lot if we have our own bloody mary recipe.
Our answer? We’re certainly working on it.
Perfection takes time. In the meantime, we stalk the internet for ideas and inspiration.
We’re huge fans of lifestyle blog A Beautiful Mess as obvious from the Blood Orange Bloody Mary we made this winter. So, of course we were intrigued by when this recipe for a Carrot Bloody Maria was posted.
Sundays are for playing and that’s we did we did with this recipe. This bloody maria didn’t come out as gorgeous as our inspiration, but we’re wagering it tasted just as fantastic.
This bloody is made with tequila, which we infused with Numi Carrot Curry tea just a few days before. Use one tea bag per 8 oz. of tequila and infuse in jar with a lid for 48-72 hours. We imagine this veggie-spiced tea would be delicious as a base for soup or cooking noodles. Stoked to try it in the cooler months.
Here’s our spin on Elise Larson’s Carrot Bloody Maria. Most notibly, we added horseradish and lemon juice. And we cheated for the carrot juice. Because that’s how we do.
Makes one serving in a tall glass.
5 oz. Bloody mary mix (We used Zing-Zang)
2 oz. Fresh carrot juice (We used Trader’s Joe’s brand)
2 oz. Numi Carrot Curry Savory Tea-infused tequila
Worcestershire sauce to taste
Tabasco or hot sauce to taste
Juice from 1/2 lime
Juice from 1/4 lemon
1/2-1 tsp. horseradish
Fresh veggies for garnish
Fresh cracked black pepper
The carrot juice paired with the tea-infused tequila gave this bloody a savory, earthy and slightly sweet flavor. And the horseradish and hot sauce were just enough to give it the spice we crave. We’ll be making this again.
*Numi Teas were complimentary. Opinions were our own.