Bloody Eyeball Spicy Bloody Mary
A twisted mix of cardamom, Garam Masala and ground chipotle infuse this Bloody Mary inspired-drink with devilishly distinctive flavor. Float a radish and olive "eyeball" on top for an extra spooky touch.
3 ounces organic vegetable juice, such as R.W. Knudsen Very Veggie®
1 ounce stout or other dark beer
2 dash Worcestershire sauce
1 teaspoon caper or dill pickle brine
1/2 ounce lemon juice
1 pinch celery salt
1 pinch ground cardamom
1 pinch Garam Masala
1/8 teaspoon chipotle pepper
1 pinch freshly cracked black pepper
1/2 teaspoon prepared horseradish
2 ounces vodka
1 medium-large radish
1 small Spanish olive
For the garnish:
Using a melon baller or apple-coring tool, carve a hole - -the size of the Spanish olive, out of the stem-end of the radish (it looks most “ghoulish” if the radish’s root is still attached). Stuff the olive, pimiento-side out, into the hole in the radish. Repeat as needed for additional drinks.
For the drink:
Salt the rim of a highball glass and fill with ice. In a tall shaker, mix all the ingredients, then fill with ice. Seal and shake vigorously for 10-15 seconds. Strain the mix over the ice, float the “eyeball” on top and serve.
Note: This recipe multiplies well to make large batches. Multiply the above ingredients by four or eight and stir in a pitcher with ice, rather than use the shaker. It's also delicious without the alcohol, simply omit if desired.
Serve with a fresh fennel frond or lovage to use as a straw.
This versatile spice is prized by Indian, Scandinavian and Middle Eastern cooks. Sweet and spicy, warm and aromatic, cardamom adds a distinctive touch to cakes, pastries and breads and is equally compatible with meat dishes, curries, sweet potatoes and beans. Try adding to coffee for an authentic Middle Eastern treat.
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