Spicy Bloody Mary Recipe

Slice the jalapeño in half lengthwise. If you want milder heat, remove seeds and ribs; for more heat leave them in. Lightly crush peppercorns with the flat of a knife to release oils.

Combine 500 ml vodka, jalapeño halves, and 1 tbs crushed black peppercorns in a clean glass jar with an airtight lid.

Seal and store in a cool dark place for 24 hours for a bright, spicy infusion. Taste after 12 hours; if you prefer stronger jalapeño/peppercorn notes, infuse up to 48 hours. Do not exceed 72 hours to avoid excessive vegetal bitterness.

When infusion reaches desired spice level, strain vodka through a fine mesh sieve or cheesecloth into a clean container. Discard solids. Label and refrigerate until ready to use.

Measure tomato juice (600 ml) into a pitcher or mixing container.

Add 60 ml fresh lemon juice, 2 tbs Worcestershire sauce, 2 tsp prepared horseradish, 1 tsp hot sauce, and 1 tsp soy sauce to the tomato juice.

Season with 1 tsp smoked paprika, 1 tsp celery salt, and 1 tsp freshly ground black pepper. Add 1 tsp simple syrup if you prefer a touch of sweetness to balance acidity and heat.

Whisk or stir vigorously until evenly combined. Taste and adjust: more hot sauce or horseradish for heat, more lemon for brightness, more soy or Worcestershire for umami, or a pinch more celery salt for savory lift.

Prepare the glass: rub a lime wedge around the rim, then dip rim into a shallow mix of coarse salt and ground pepper to coat.

Fill a tall collins or highball glass with ice (about 1 cup).

Pour 60 ml of the jalapeño & peppercorn infused vodka over the ice.

Add approximately 180–240 ml of the Bloody Mary mix (adjust to taste) into the glass. Gently stir once or twice to combine. Final ratio guidance: 1 part infused vodka : 3–4 parts Bloody Mary mix.

Garnish with a celery stalk, lime wedge, and optional pickled green bean or okra. For extra heat, float a thin jalapeño slice on top or rim the glass with extra crushed peppercorns.

Serve immediately. Provide additional hot sauce and horseradish at the table for guests to customize.