Bob's Red Mill Friendsgiving Brunch

PREP TIME: 12 HOURS AND 30 MINUTES • PASSIVE TIME: 1–3 DAYS What’s brunch without the perfect Bloody Mary? This recipe comes to us courtesy of Lindsay Ponta of Shrimp Salad Circus. For a nonalcoholic version, skip the vodka! INGREDIENTS Jalapeño-Infused Vodka 1 750 mL bottle Vodka 1–3 fresh Jalapeño Peppers Homemade Spicy Bloody Mary Mix 64 oz Tomato Juice 2 Lemons, juiced 2 Limes, juiced 3 Tbsp Worcestershire Sauce 1–3 Tbsp prepared Horseradish, to taste 1–3 Tbsp Hot Sauce, to taste 1 tsp Celery Salt 1 tsp Garlic Powder 1 tsp Black Pepper Garnishes of choice Seasoned Salt Celery Stalks Lemon or Lime Wedges Green Olives Cherry Tomatoes Cheese Cubes Shrimp INSTRUCTIONS Jalapeño-Infused Vodka Pour vodka into a jar or pitcher with a lid. Thinly slice jalapeños, discarding the seeds. Add jalapeño pepper slices to the jar and close the lid. Leave the jar in a cool, dark place, like a cupboard, to infuse. Give it a quick shake every couple hours, tasting a spoonful periodically. When it’s as spicy as you want, up to 12 hours, strain out the peppers. Homemade Spicy Bloody Mary Mix In a large pitcher, mix together all ingredients except the vodka. Refrigerate, covered, for 1–3 days to let the flavors infuse and develop. To serve, rim a glass a glass with seasoned salt. Fill with ice and 2 ounces vodka. Top with Bloody Mary Mix and stir. Garnish with your favorite toppings and enjoy! Makes 12 servings. SPICY BLOODY MARYS