Pisco Maria Bloody Mary With Pisco Food

PICKLE JUICE BLOODY MARY

Steps:

• Combine tomato juice, pickle juice, vodka, Worcestershire, horseradish, hot sauce and some black pepper in a small pitcher and stir. Fill an 8-ounce glass with ice, pour the Bloody Mary over the ice and garnish the glass with the celery and lemon wedge.
• Stack the cornichon and olive on a 3-inch skewer. Place atop the Bloody Mary and enjoy!

PISCO SOURS

Steps:

• Put everything in a cocktail mixer and shake vigorously. Strain into stemmed cocktail glasses.
• Wash the lime and roll in on a board to loosen the juices. Cut the lime into about 8 pieces and place them in a double rocks glass. Sprinkle with the sugar and crush the limes with a pestle or large wooden spoon. Add the cachaca and stir to mix and dissolve the sugar. Add the ice and stir again. It's delicious and potent!

BEST EVER BLOODY MARY

Steps:

• In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic powder, pickle juice, and hot sauce and process until smooth. Transfer to a nonreactive container and add celery salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.
• When ready to serve, fill each glass with ice.
• Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with your favorite veggie, pickle, celery, pickled green bean, or a pickled okra.

ITALIAN STALLION (BLOODY MARY ITALIA)

Steps:

• For 6 drinks:.
• Pour vodka, tomato juice, worchestershire, and pesto into a large pitcher.
• Stir in chili powder, cumin, and pepper.
• Cut zucchini in thin strips or using a decorative mini-cookie cutter, make fun shapes.
• Using a slice of lemon, wet the rim of each glass.
• Dip the glass into salt, making sure the rim has salt all around.
• Add ice to glasses.
• Pour mixture into each glass, add olives and thin zucchini spear for stirring or use zucchini shapes and olives on a toothpick. Set on the edge of each glass.
• Add a straw.
• For one drink:.
• 1 oz vodka.
• 5 oz tomato.
• Dash of each spice.
• 1/2 t pesto and worchestershire.
• Mix in glass and serve.

BLOODY MARIAS

Steps:

• Combine 4 cups tomato juice, 2 tablespoons horseradish, 4 dashes Worcestershire sauce, 1 tablespoon ketchup, the juice of 1 lemon, a few shakes of hot sauce and some pepper in a pitcher. Stir in 1 cup tequila or mezcal and chill until ready to serve. Pour into six ice-filled glasses. Garnish with lemon wedges and/or celery sticks.

PINA PISCO

Steps:

• For the infused pisco: Add the orange strips, mint sprigs and chai tea sachets to the pisco bottle. Allow this to sit for at least 24 hours. The longer the tea sits, the stronger it will get. Carefully remove the tea bags.
• For the pina pisco: Add some ice to a cocktail shaker. Squeeze the orange wedges over the ice. Reserve the wedges. Add a shot of infused pisco and the pineapple juice. Shake for about 30 seconds.
• Moisten the edge of the cocktail glass with a reserved orange wedge. Dip into the seasoned salt. Pour the cocktail shaker contents into the prepared glass. Top off with some seltzer water. Garnish with pineapple balls to help keep the drink cold.