DRINK ME

Poinsettia

  • 4 oz. Champagne
  • 1 t. Jellied Cranberry Sauce (the canned stuff)

Place cranberry sauce in champagne glass and top with chilled champagne

 

Bloody Genius, Mary!

  • 3/4 C Tomato Juice
  • 1/4 C Jalapeño Infused Vodka*
  • 1 t horse-radish
  • 1/2 t lemon juice
  • 1/8 t Worcestershire Sauce
  • 1/8 t Steak Sauce (A-1)
  • 1/8 tTabasco Sauce
  • 1/8 t Sriracha sauce
  • Salt & pepper to taste
  • Lemon wedge, lime wedge, Hot Pepper Pickled Asparagus** spears to garnish & take the place of celery as a stirrer

*Quick note on infusing vodka: it’s very easy! You don’t need to use a whole bottle if you don’t want that much jalapeño vodka. Slice up peppers and soak. It will get stronger the longer it sits. 24 hrs. will suffice.

**Quicker note on the Hot Pepper Pickled Asparagus: I used a variation on the recipe found on Food In Jars. Even though she has a great recipe for pickled asparagus, I like the “quick pickle” version. And these are ridiculously good.

So you’ll need to prep those two things in advance if possible. Consider it pre-gaming.

Combine all other ingredients over ice, garnish with lemon, lime and asparagus spears and you’re cured!

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