How To: Mix a poblano, garlic, and sun-dried tomato Blood Mary

Blood Mary's seem like a simple alcoholic drink, but the more complicated they get, the more you'll love them. That's why this Blood Mary drink is one to remember, because it isn't just vodka you're adding… it's poblano, sun-dried tomatoes, and garlic infused vodka. Mmm!

Cape Cod's Erik Bevans, known to his Quahog Republic Dive Bar customers as Johnny Quahog, shakes up a mean Bloody Mary. Not too hot and not too spicy, he blends the requisite mix ingredients, adds that to his Poblano & Garlic-Infused Vodka and finish with a bacon swizzle stick. Hello!

INGREDIENTS:

Serves 4

Blood Mary Mix

* 32 oz low-sodium V8 juice
* ground black pepper
* dash of celery salt
* ¼ cup Worcestershire sauce
* ? cup horseradish
* 2 tbsp Tabasco sauce
* 2 oz Poblano & Garlic-Infused Vodka (see ingredients below)

Poblano & Garlic-Infused Vodka*

* 2 cups garlic cloves, peeled
* 2 cups roasted poblano peppers, sliced
* 2 cups sun-dried tomatoes, cut into strips
* 750 ml (roughly 3¼ cups) vodka of choice

Optional

* cooked bacon strips for garnish

HOW-TO:

24 Hours Ahead of Blood Mary Preparation - Make Poblano & Garlic-Infused Vodka

1. In small pitcher with pour spout, create 6 layers of the garlic, peppers and sun-dried tomatoes
2. Pour vodka over layers. Cover and let sit at room temperature 24 hours before use. (Note: as you use the vodka, you may pour more alcohol over layers to replenish. This mixture should be good at room temperature for up to a week and a half)

Make Blood Mary Mix

1. Mix V8 juice, black pepper, celery salt, Worcestershire sauce, horseradish and Tabasco sauce in a carafe or pitcher
2. Fill pint glasses with ice
3. Add 2 oz the Poblano & Garlic-Infused Vodka
4. Top with the Blood Mary mix. Shake and serve, garnished with strips of cooked bacon (optional)