SPICY DILL PICKLE VODKA
In a 1L jar, combine all vodka ingredients. Close
lid and place in a cool, dry place overnight. Vodka
needs to sit for at least 12 hours but can sit for up
to 3 weeks. After 3 weeks strain and discard ingredients. Vodka will last for up to a year stored in a
cool, dry place.
SPICY DILL PICKLE BLOODY MARY
Dip a tall glass in lemon juice and then into rimmer mix. Fill glass with ice, add 1-2 oz Spicy Dill
Vodka, add Bloody Mary Mix to the top of the
glass, mix, and garnish. Repeat as needed.
BLOODY MARY MIX
In a blender or food processor, blend tomatoes
and tomato paste until smooth. Add to pitcher.
Using a juicer, juice celery, peppers, cucumber,
lime and lemon. Add vegetable juice, pickle
brine, worcestershire, and horseradish to tomatoes. Season with salt and pepper. Taste and
adjust seasoning as desired - adding more pickle
brine for tartness, worcestershire for funk, and
horseradish for spice.
Cover pitcher and let rest in fridge for at least
12 hours. After resting strain some or all solids
out of juice depending on desired texture - leave
some solids in to have a slightly chunky Bloody
Mary. Make sure to squeeze all the juice from the
solids. A BETTER RIMMER
Combine salt, pepper, and celery seeds on a
small plate. Extra rimmer can be kept in a sealed
container for up to a month.
About the Author
Morgan is a chef and writer from Vancouver. Food
is the center of her universe. She creates recipes and
writes about food to spread the message of whole foods,
home-cooking and connection to where our food is
coming from and the effects it has on our world. Outside of cooking Morgan spends most of her time with her
best friend and furry son, Taro, a rescued Jack Russell
Terrier Cross who she thinks is the most handsome and
smartest dog that ever lived. Her boyfriend, Alex, is
increasingly jealous of Morgan’s obsession with Taro.
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