Are you ready for the coolest brunch or breakfast entertaining concept ever?

We start with Bloody Marys (as if that isn’t the best thing already), and then we add about a million garnishes at the bar so it is a build-your-own situation. My picks for the ultimate bloody mary bar are a selection of olives, pickles, fresh and spicy pickled veggies, lemons and limes, prawns, even crispy bacon! And of course, I love a selection of salts to rim the glasses and tons of hot sauce!!!

Having a ton of garnishes is mandatory for me- One of the things I love about Bloody Marys is the fact that it is not only a cocktail, but a freaking snack too! And these are basically a meal….

Roasted Red Pepper Bloody Marys

Ok, so once you have an amazing bloody mary, it’s rimmed with salt and has like 15 garnishes piled onto it- you have the option to SMOKE IT!!!

I used this smoking box, which is not only a beautiful countertop appliance, but wow does it create a VERY cool party moment.

Roasted Red Pepper Bloody Marys

I just pop these cocktails into the smoking box and let them set for a minute in the rich smoke and they come out with wonderful smokey dimension and so much flavor. So basically we have amped up these bloody marys to party trick level.

Even if you don’t smoke them, these bloody marys are going to rock your next brunch event!

Roasted Red Pepper Bloody Marys

 

Recipe: Roasted Red Pepper Bloody Mary

Ingredients

  • 1 cup roasted red peppers (packed in water) drained
  • 46 ounces chilled vegetable juice
  • ½ cup prepared horseradish
  • 1 teaspoon celery seeds
  • 4 dashes Worcestershire sauce
  • 1 cup chilled vodka
  • kosher salt
  • ice
  • Garnishes: olives, mini gherkins, tipsy onions, peppers, celery, cherry tomatoes, hot sauce, pickled green beans or asparagus, lemons or limes

Instructions

  1. In the jar of a blender, puree the roasted red peppers until you have a puree. If they are difficult to puree, than add ½ cup of the vegetable juice.
  2. In a large pitcher combine the roasted peppers, the vegetable juice, the horseradish, celery seeds, Worcestershire and vodka. Mix really well and then season to taste with kosher salt.
  3. Fill glasses with ice and pour over the ice. Garnish as desired.
  4. optional: rub a lemon wedge around the rim of the glass and dip it in kosher salt. (I also had purple merlot salt which I added)

Preparation time: 15 minute(s)

Number of servings (yield): 6

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Categorized: Drinks
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Are you ready for the coolest brunch or breakfast entertaining concept ever?

We start with Bloody Marys (as if that isn’t the best thing already), and then we add about a million garnishes at the bar so it is a build-your-own situation. My picks for the ultimate bloody mary bar are a selection of olives, pickles, fresh and spicy pickled veggies, lemons and limes, prawns, even crispy bacon! And of course, I love a selection of salts to rim the glasses and tons of hot sauce!!!

Having a ton of garnishes is mandatory for me- One of the things I love about Bloody Marys is the fact that it is not only a cocktail, but a freaking snack too! And these are basically a meal….

Roasted Red Pepper Bloody Marys

Ok, so once you have an amazing bloody mary, it’s rimmed with salt and has like 15 garnishes piled onto it- you have the option to SMOKE IT!!!

I used this smoking box, which is not only a beautiful countertop appliance, but wow does it create a VERY cool party moment.

Roasted Red Pepper Bloody Marys

I just pop these cocktails into the smoking box and let them set for a minute in the rich smoke and they come out with wonderful smokey dimension and so much flavor. So basically we have amped up these bloody marys to party trick level.

Even if you don’t smoke them, these bloody marys are going to rock your next brunch event!

Roasted Red Pepper Bloody Marys

 

Recipe: Roasted Red Pepper Bloody Mary

Ingredients

  • 1 cup roasted red peppers (packed in water) drained
  • 46 ounces chilled vegetable juice
  • ½ cup prepared horseradish
  • 1 teaspoon celery seeds
  • 4 dashes Worcestershire sauce
  • 1 cup chilled vodka
  • kosher salt
  • ice
  • Garnishes: olives, mini gherkins, tipsy onions, peppers, celery, cherry tomatoes, hot sauce, pickled green beans or asparagus, lemons or limes

Instructions

  1. In the jar of a blender, puree the roasted red peppers until you have a puree. If they are difficult to puree, than add ½ cup of the vegetable juice.
  2. In a large pitcher combine the roasted peppers, the vegetable juice, the horseradish, celery seeds, Worcestershire and vodka. Mix really well and then season to taste with kosher salt.
  3. Fill glasses with ice and pour over the ice. Garnish as desired.
  4. optional: rub a lemon wedge around the rim of the glass and dip it in kosher salt. (I also had purple merlot salt which I added)

Preparation time: 15 minute(s)

Number of servings (yield): 6

Recipe by Heather Christo (http://heatherchristo.com)