Roasted Red Pepper Bloody Marys are a smoky, savory twist on the classic brunch cocktail, sure to add a touch of warmth to your morning.
Roasted Red Pepper Bloody Marys
Makes 5 Servings
Ingredients
- 3 red bell peppers
- 4 cups tomato juice
- ¼ cup Worcestershire sauce
- ¼ cup prepared horseradish
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 2 tablespoons ground black pepper
- 1 tablespoon Creole seasoning
- 1 tablespoon hot sauce
- 1 tablespoon pepperoncini juice or pickle juice
- 1 teaspoon celery salt
- 7½ ounces vodka
- Garnish: cooked shrimp, pepperoncini, pickled okra, lemon wedges
Instructions
- Position oven rack in top third of oven. Preheat oven to broil. Line a rimmed baking sheet with foil.
- On prepared pan, place bell peppers.
- Broil, turning occasionally, until blistered on all sides, 15 to 20 minutes. Transfer to a large bowl, and cover with plastic wrap. Let stand for 15 minutes. Using the back of a knife, scrape skin off bell peppers. Discard skin, seeds, and stems.
- In the container of a blender, process bell peppers, tomato juice, Worcestershire, horseradish, lemon zest and juice, black pepper, Creole seasoning, hot sauce, pepperoncini or pickle juice, and celery salt.
- Fill desired glasses with ice. Pour 1½ ounces vodka into each glass. Top with pepper mixture. Garnish with shrimp, pepperoncini, okra, and lemon wedges, if desired.
