Developed as part of the UV Vodka Challenge. Greg was given four UV Vodka flavors and tasked with creating a unique bloody Mary recipe for each
I started out with the idea that I’d make a conventional bloody Mary with some chili garlic kick. I always start by tasting the ingredients individually.
The UV Sriracha Vodka had a complex flavor profile all on its own. Chili was the first to hit, followed by a hint of garlic and hot spice. I knew I wouldn’t need to add much to get where I wanted to go.
With all that chili flavor I immediately thought of lime. I took another taste and chased it with a bite of fresh lime. Delicious. A light went on. I poured a half shot of the UV Sriracha, squeezed fresh lime and topped with Sacramento tomato juice. Down the hatch! Amazing! I downed a few more. Yep, it’s amazing.
The UV Vodka Sriracha Blood Shot – Greg Tooke, My Big Fat Bloody Mary Podcast
Greg was given four UV Vodka flavors and tasked with creating a unique bloody Mary recipe for each.
Well I wasn’t too worried about creating a recipe for UV Regular vodka. I’ve made hundreds of delicious bloodies with the 4 times-distilled, carbon filtered vodka.
But which way to go…? Over the top? Down a side road…? After trying a few oddball directions I decided to stay close to the time-tested recipe I’ve made since first being inspired my Ernest Hemingway’s recipe was published in the New Yorker.
by Greg Tooke
The UV Vodka bloody Mary:
Prep Time: 3 minutes
6 oz Tomato juice
2 oz UV Vodka
1 TBSP Worcestershire sauce
1/4 tsp Cracked black pepper
1/8 tsp cayenne pepper or 1 tsp Tabasco sauce
1/8 tsp celery salt
Fill a large cocktail shaker with ice. Crack fresh black pepper all over that ice. Add a pinch of ground cayenne pepper powder or a dash of Tabasco sauce. Add a pinch or two of celery salt. Now coat the ice in Worcestershire sauce. Pour UV vodka over ice until, well, until you think it’s enough. (2 ounces is safe) Now top with Sacramento brand tomato juice, cover, and SHAKE VIGOROUSLY. Pour into a large glass, crack a bit more pepper, and squeeze fresh lime over the top. Garnish with celery stalk, pickle, and olive. Serve with a small beer chaser.