This drink brings such sweet memories of my eldest daughter's wedding. She choose to be married on the bank of "The River", (that's what my son-in-law calls it "The River") this is where they go each year with numerous other friends and their families to have fun with their boats and other river craft. They set up huge tent picnic areas and just enjoyed great company and water fun.
My daughter and her sweet hubby choose to be married at their annual outing when all their friends would be in attendance and then have fun in the sun. Yes, I did wear a bathing suit to my daughter's wedding!
They were married early in the morning on the bank of the river and we made Bloody Mary's to serve the guests and toast the new couple. This is now known as the drink of "The River" and we are the parents that brought pickle jars of liquor to the wedding! What fun!!
Bloody Mary Infusion
- 3 quart container (pickle jar)
- 1 1/2 lbs Poblanos chiles
- 1 1/2 lbs red bell peppers
- 1 lb onions, cut into 1" slices
- 1 Cucumber, cut in half, lengthwise and peeled
- 2 Chipotle chiles
- 1 clove garlic, cut in half
- 2 stalks of celery
- 6 cups of vodka
1. Place poblano chiles, bell peppers, onion slices and cucumber on stovetop grill or outside over hot coals
2. Grill until chiles and peppers are blackened and onion and cucumber are browned, remove from grill.
3. Place peppers and chiles in a paper bag and twist to close. Allow to steam until cool.
4. After the chiles and peppers are cool, remove stems, seeds and skin (*Tip-use plastic gloves)
5. Place all the grilled veggies in the jar along with the garlic, chipotle chiles, garlic and celery.
6. Fill with vodka
7. Place in fridge for at least a week but up to a month.
8. If not used within a month, remove the veggies and freeze the liquid.
1. Fill a glass with ice, add a shot or two of the infused vodka and fill with tomato juice or v-8.
2. Stir and top with sea salt and black pepper to taste
3. Garnish with celery and olives, optional.
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