Saturday is here, and that's reason enough to celebrate! Although, it is a little rainy and dreary here. However, that won't stop us from having a perfectly lovely day. Our garden could sure use a good watering, so I definitely can't complain.
These gypsies are starting off our day with a yummy, wake-you-up Spicy Bloody Maria. To turn the heat up on this take of a classic brunch cocktail, we've infused our tequila with roasted Hatch chiles. Infused liquors are turning up everywhere these days. Bars and restaurants alike are getting in on this flavor explosion, and creating one of a kind cocktails made with custom blends of infused liquors. Every liquor store has shelves stocked with almost every kind of flavored vodka you can imagine; cake, whipped cream, glazed donut, fruit loop, dragon fruit, chocolate raspberry, salted caramel, sweet tea, green tea, and espresso, just to name a few. The flavors get more and more outlandish every year! I saw an heirloom tomato flavored vodka!
The truth of the matter is that infused liquors really aren't all that hard to make. Pick your liquor (clear work best), pick a flavor, put in a jar for a couple of days, and POOF! You've got yourself a homemade infused liquor. There are a few tricks to the trade, but generally it's not so complicated, and if you do a little research, you can find a recipe to make just about anything. When we made our Chicken Enchiladas with Hatch Chile Sauce, we roasted a big batch of chiles, and froze the extras. I pulled a couple out to use for this recipe.
Hatch Chile Infused Tequila
What you need:
1 1/2 cups tequila
A clean, airtight jar or container
How to make it:
Pour the tequila into your jar and add one or two Hatch chiles. The more you add, the spicier it will be. Close your jar and let it sit for 1-2 days. The longer you leave it, the stronger the flavor. Strain the chiles from the liquid and keep stored in a sealed container.
*For instructions on roasting and peeling chiles, click here.
Now, when it comes to Bloody Marys and Bloody Marias, there really isn't just one way to make them. Everyone has their own way of making the perfect one. Sasha over at Tattooed Martha has whipped up some creative versions of this classic that you should check out. Personally, I like mine with tequila, and with a little kick. This chile infused tequila adds just the right amount of heat to this yummy brunch beverage. After making this Spicy Bloody Maria, I'm glad we just bought and roasted another batch of Hatch chiles, because I'm going to need to make this again!
Spicy Bloody Maria
What you need:
2 oz Hatch Chile Infused Tequila
5.5 oz tomato juice
1/2 tsp Horseradish
Juice of 1/2 a lime
1/4 tsp Celery salt
Cracked black pepper
How to make it:
Start by adding your tequila and tomato juice to a tall glass. Add horseradish, 4-5 dashes of Worcestershire, a few dashes of Tabasco (more or less depending on how spicy you like it), and lime juice. Top with celery salt, a few turns of fresh cracked black pepper, top with ice, and stir to combine. Taste, and adjust as needed. Garnish with celery and skewered olives. Enjoy!
Make sure you check out yesterday's post and weigh in on what you want to see in our Halloween Giveaway!