TABLE recipe developer Anna Franklin takes on the challenge of making a Bloody Mary that embodies New Mexico and highlights its fantastic providers of local ingredients. The ”juice” here is classic Bloody Mary territory, enlivened by the addition of Santa Fe School of Cooking green chiles. It’s the garnish that makes this a winning contender in the Bloody Mary sip-off you should have with friends over brunch this weekend. Beck and Bulow’s smoky Meat Sticks and garlicky Bison Jalapeño Cheddar Sausage lay down a savory flavor trail to follow. Their Basque Sheep’s Cheese, Red Hungarian Peppers, and Pickled Green Peppers complete the taste-journey.
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New Mexico–Style Bloody Mary
Description
Deck out your Bloody Mary in the most New Mexico way!
Ingredients
- 2 oz vodka
- 4 oz tomato juice
- ½ oz lemon juice
- 3 dashes worcestershire sauce
- 4 dashes Cholula hot sauce
- 1/2 tsp horseradish
- 1 tbsp green chiles from Santa Fe School of Cooking
- Seasoning: Pinch of celery salt, black pepper, and sea salt
Garnish With:
- Celery stick
- Lemon and lime wedge
- Spring of fresh dill
- Beck and Bulow meat stick
- Beck and Bulow Bison Jalapeno Cheddar Sausage
- Basque Sheep’s Cheese
- Beck and Bulow Red Hungarian Peppers
- Beck and Bulow Pickled Green Peppers
Instructions
- Add all ingredients into a shaker with ice.
- Shake well and strain into a glass filled with fresh ice.
- Garnish as you desire!
Try a soup that also showcases local ingredients, Bolita Bean and Fennel Sausage Soup.
Recipe and Styling by Anna Franklin
Story by Julia Platt Leonard
Photography by Dave Bryce
TABLE Magazine New Mexico’s SOURCE section is created with the support of Ricky Allen and Tara Earley Real Estate Group. SOURCE is devoted to finding the best locally made ingredients and artisanal products, as well as locally available luxuries for fashion and home. Ricky and Tara join us in our support of local businesses.
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