Popular
Latest From the Show
Curtis Stone’s Spicy and Smoky Bloody Marys
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
This is a wake-you-up, kick-your-butt-into-gear Bloody Mary. If you would rather wake up a bit slower, scale back on the hot sauce and pickled jalapeño. The dried chipotle chile contributes flavorful smokiness, but if you have trouble finding some, it’s OK to omit it- the mix will still be tasty. So good to share with friends over brunch.
Ingredients
- 1 dried chipotle chile, stem removed and seeded
- 1 dried New Mexico chile, stem removed and seeded
- 4 cups low-sodium tomato juice
- 1/2 cup fresh lemon juice (from about 3 lemons)
- 1 jarred pickled jalapeños, with 2 tablespoons of the brine
- 1 to 2 tablespoons of Tapatio hot sauce or other hot sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon celery seeds
- 3/4 cup to 1 1/2 cups high-quality vodka
- Ice cubes
- 1 lemon, thinly sliced, for garnish*
- 4 to 6 pieces celery stalks, for garnish*
Yield
Serves: 4
Preparation
Heat a small, heavy skillet over medium heat. Lay the chiles in the pan and toast them for about 3 minutes per side, or until they are beginning to blacken in spots. Transfer the chiles to a bowl, cover with warm water and soak the chiles for about 20 minutes, or until they soften.
Remove the chiles from the soaking liquid, draining them well, and transfer them to a blender. Add the tomato juice, lemon juice, jalapeño and brine, hot sauce, Worcestershire sauce and celery seeds, and blend until completely smooth. Transfer the mixture to a pitcher. Stir in the vodka to taste.
Fill tall glasses with ice. Divide the Bloody Mary mixture among the glasses, garnish with the lemon slice and celery, and serve.
MAKE-AHEAD: The Bloody Mary mixture can be made up to 3 days ahead, covered and refrigerated.
*Crunchy celery stalks and tart lemon slices are my favorite classic garnishes for this bold cocktail but the options are nearly limitless. Try garnishing with small poached shrimp, green olives, pickled onions or even pickled green beans or asparagus.