Sriracha Bloody Mary & having fun with garnishes

by on January 10, 2010

fresh garnishes from the garden

So it appears we’re on a culinary journey to create a small, but sinfully spicy collection of sriracha infused recipes.  And loving every minute of it! Playing with a bottle of hot sauce has never been so hot and gratifying. Previously, we’ve shared our homemade sriracha-style chili hot sauce recipe,  an addicting creamy spicy hot sauce mayo that you can lather on just about anything, and a party pleasing recipe for hot sriracha chicken wings!

With many other hot sauce recipes in queue, we’ve been experimenting with so much sriracha hot sauce, everyone thinks we’re drinking the bottle of red gold!

Oh, wait! Drink it? What a great idea!

A Sriracha Bloody Mary recipe is now born and ready to blow the socks off anyone who is a self-proclaimed sriracha and Bloody Mary addict.

Using your favorite hot sauce to replace the conventional Tabasco hot sauce used in most Bloody Mary recipes, this sriracha addition will leave you with an equally quenching, but slightly brighter spicy flavors from your traditional Bloody Mary. There are many recipes for Boody Marys out there, so you can stick to your tried-and-true favorite Bloody Mary recipe and all you need to do is squirt in the sriracha instead of the Tabasco.

The Asian inspired tangy heat from the sriracha is definitely different, but subtle and bright enough to excite your Bloody Mary taste buds with something new.

We’re game for experimenting with cocktails of all sorts, just look in our garden and you’ll see the proof. Our 13 citrus trees are not just for straight eating, friends. Nor are the citrus for visual garden pleasure. There’s a plan and purpose for each citrus tree and the most important use for all the citrus trees are for cocktails!

Cocktail garnishes are something we’re really fascinated by because having a great garnish can really make folks swoon over a cocktail. So although most of the garden is still in it’s Winter hibernation, we were able to find some great little specimens still growing from Summer!

Garden Garnishes for this Sriracha Bloody Mary :

Above: (L) a thin wedge of lime ribboned with a celery leaf. (R) thin, tender stalks of celery with the leaves attached

Below: (L) baby carrots for the perfect shot of Bloody Mary! (R) some skewered cherry tomatoes (do you believe we still have tomatoes growing in December??! Although it’s too cold for them to ripen, they’re still exploding)

Have fun at your next brunch or party with a big pitcher of this Sriracha Bloody Mary and definitely don’t forget to get creative with your garnishes. Make everyone drool and swoon with excitement over so much beauty in a glass.

Let’s Drink!

Diane and Todd

More of our Sriracha hot sauce inspired recipes :

Sriracha Bloody Mary Recipe

Yield: 1

Cook Time: 2 min.

If you plan ahead, infuse fresh horseradish into the vodka for 5-7 days before hand, otherwise use freshly grated horseradish or creamy prepared horseradish.

Ingredients:

  • 2 oz. Vodka
  • 4 oz. Tomato Juice
  • 1/2 oz. fresh Lemon Juice
  • 1/4 t freshly grated Horseradish or Creamy prepared Horseradish *see note above
  • 2 pinches Celery Salt
  • 3 dashes Sriracha Chili (or more to taste)
  • 2 dashes Worcestershire Sauce

Directions:

garnish - There are a ton of variations.  Go with what you prefer...  Celery Stalk, Lemon Wedge, Lime Wedge, Pickled Green Tomatoes, Cherry Tomatoes, Olives (add a little olive juice for a dirty Bloody Mary), Baby Carrots, Cocktail Onions...

1. Combine all the ingredients into a mixing glass.  Add ice and roll the mixing glass to combine ingredients.  This is not a shaken cocktail.

2. Strain into an ice filled glass and garnish.

Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.



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{ 18 comments… read them below or add one }

1 Nate @ House of Annie January 10, 2010 at 8:50 pm

I love a good Bloody Mary, and your sriracha adaptation is a winner.

Since you are using homegrown ingredients, would you like to enter this post in our Grow Your Own roundup this month? Full details at

http://chezannies.blogspot.com/2010/01/rambutans-plus-grow-your-own.html

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2 Kitt January 10, 2010 at 10:08 pm

Oh yes, what a great idea! I love a bloody mary, and sriracha. It’s got such a nice slow burn to it. Definitely trying this.

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3 tami January 11, 2010 at 6:30 am

bloody marys are an obsession of mine – something i try new versions of everywhere i go. these are gorgeous, you two :)

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4 Nicole Spasiano January 11, 2010 at 10:05 am

This sounds great. We made your siracha chicken wings over New Years- absolutely fantastic!
I love everything you guys do but I’m kinda hating you now because you still have tomatoes! We had a horrible season in the northeast and ours really gave up mid sept. So jealous!!!!!
Have you ever used pepper vodak? I love it for bloody mary’s

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5 Kathleen January 11, 2010 at 11:44 am

This sounds super yummy. I agree with you about the garnish making a drink ever so much more appealing. Your garnishes are beautiful!

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6 Kathleen January 11, 2010 at 8:17 pm

I live in Socal. Any chance you give photography workshops?

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7 deana (lostpastremembered) January 12, 2010 at 7:23 am

Beautiful photos… can just reach out and snag them!!!

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8 Carolyn Jung January 12, 2010 at 9:04 am

Sriracha is a great addition to this classic drink. I love the different garnishes, but I can’t help but want mine with a dumpling perched on the rim. ;)

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9 Beth January 13, 2010 at 10:21 pm

How did I never think of this?! Argh! I personally prefer my Bloody Marys with gin instead of vodka (only sounds strange until you try it), and I bet this would blend perfectly. Thanks so much for the idea!

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10 Diana (girlfeedsboy) January 14, 2010 at 4:55 am

It’s 7AM and I’m about an hour from heading to work . . . I would take one of these!

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11 Shelley January 17, 2010 at 12:06 pm

Sriracha Bloody Mary’s???? What a genius idea!!!! Why have I never thought of this??? YUM.

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12 beth aka confusedhomemaker January 19, 2010 at 1:17 pm

I never thought of using Sriracha, but I adore a Bloody Mary. And at least according to my mother, the juice counteracts the alcohol (she’s obviously not giving any medical advice any time soon, LOL).

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13 Tokyo Terrace January 20, 2010 at 6:00 pm

Oh man. Bloody Mary’s are one of my absolute favorite brunch items and adding Sriracha is just totally sinful! YUM! Beautiful photos and I love the garnishes!

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14 megan January 31, 2010 at 6:40 am

First post I read this morning and now I have a hankering for a bloody mary! Your garnishes make me want summer to get here already. I did see buds on the trees already! :)

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15 carla's tasty treats February 3, 2010 at 7:38 am

two of my favorites…together! I love it

and since I don’t really love sucking horseradish up my straw I love the idea of infusing the vodka before hand

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16 Kristie September 1, 2010 at 12:53 pm

I just started using the sriracha in my bloody mary’s early this summer! Using horseradish and worchestershire sauce just is too close to cocktail sauce for me so I skip that – add lots of lemon and lime juice, some fresh ground pepper and garnish with locally made pickled okra and a green olive or two (tossing a bit of the juice in the drink for health). If it’s an especially hot day, I top it off with some seltzer water to make it sparkle!

Coastal NC style! don’t forget the bendy straw!

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17 Bryan June 19, 2012 at 10:58 pm

I am officially changing my position on only advocating a 16oz pint glass for this wonderful cocktail. Thanks for the inspiring post.

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18 Amanda September 3, 2012 at 1:37 pm

Drinking one of these right now with my lover and i must say, this is DELICIOUS!!
Thank you for sharing this recipe!!

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