LOADED BLOODY MARY
Photo Cred: @ShesGracieJ
Okay, but not me making a blog post at 11 pm at night. It’s either dedication or madness, but either way you gone get this recipe in time for the weekend featuring UF[N]O.
This week I opted for an alcohol free bevy, why? Because I’ve literally been drinking virgin Bloody Marys all week with zero limits and zero buzz. It’s bussin’ and I hope my trainer doesn’t see this post.
Please note, I have a very savory palate, that means I love everything tangy, spicy and salty. Alter the measurements to your liking. If your taste buds ain’t woke, don’t @ me #LoveYouMeanIt
What You’ll Need:
* Alcohol & Ice optional
2 TBSP of Mike’s Hot Honey (I prefer extra hot)
1 TBSP of Low Sodium Soy Sauce
1/2 a Lime
1 TBSP of Balsamic Vineguh *Elmo voice*
A few dashes of Tabasco
1 1/2 TSP of Caribbean Pepper Sauce
Moderate pinch of Salt
Moderate pinch of Pepper
Moderate dash of Smoked Paprika
Tajin to rim your glass
1 cup of Low Sodium V8
For garnish: pickled red onions, roasted red peppers, cherry tomato, sliced jalapeño, green olives, bacon, shishito pepper, and pearl onions if you have. I didn’t and I’m still sad about it.
Start by mixing together the honey, soy sauce, lime, balsamic vinegar, tabasco, pepper sauce, salt, pepper and paprika.
Rim your glass with the honey and coat with tajin. A perfect mix of sweet, spicy, salty and tangy. Taste buds gone be doing the running man.
Pour in the V8 in your glass and add in your mixed flavors.
Add in pickled red onions and roasted red peppers. These are also optional, but I like them as a treat to look forward to at the bottom of my glass. You can quickly pickle you onions in white vinegar for 10-15 mins while you’re prepping.
Add in the remaining garnish over or in your glass. Tell me that lil bacon bite didn’t hit the spot?!
Tag me @TheEditorialNail #TheEditorialCocktail and let me know how it went! Fingers crossed.
Shop UF[N]O HERE to match your Loaded Bloody Mary and check out the how to visual HERE.