- 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!