Recipe and cocktail photo provided by brand representatives. Bottle photography, comments and opinions are my own unless otherwise stated.
I taste tested Don Julio tequilas quite some time ago with a friend at a local pub. Read my thoughts on all the expressions we tasted that night. I found the Don Julio Blanco to be clean in taste with hints of black pepper flavor.
January 1 is National Bloody Mary Day. Perhaps a “cure” for partying the night before? Maybe not a cure all, but Bloody Marys sure go great with weekend brunch.
Don Julio Bloody Maria
1-1/2 ounce Don Julio Blanco Tequila
5 ounces Don Julio Bloody Maria Mix*
1/2 ounce Fresh Lemon Juice
Pickled Escabechee**
Combine liquids in a cocktail shaker with ice. Shake to blend. Strain into tall glass over fresh ice. Garnish with pickled escabeche.
*Don Julio Bloody Mary Mix
Yields approximately 24 to 30 ounces depending on vegetable sizes
24 ounces Organic Tomato Juice
1 Red Pepper – cut into pieces
1 large Cucumber – cut into pieces
5 ounces Worcestershire Sauce
1 teaspoon Ground Pepper
2 tablespoons prepared Horseradish
1 teaspoon Tabasco Sauce
Place all ingredients into a blender. Blend until all components are liquefied and smooth. Pour mixture into a glass container with lid using a fine mesh strainer to strain out any remaining lumps.
**Escabeche
1 Cauliflower Head – chopped into 1/2 inch cubes
4 Carrots – peeled and cut into 1/4 inch wheels
2 Celery Stalks – cut into 1/4 inch pieces
1 Jalapeno Pepper – cut into thin rings
1 Whole Bay Leaf
2 teaspoons Black Pepper
2 teaspoons Salt
3 cups Water
2 cups White Wine Vinegar
1 cup Sugar
Prepare vegetables and place in a heat-proof glass container. Place water, white wine vinegar and sugar into a saucepan over medium low heat. Heat until sugar is completely dissolved. Do not bring to a boil. Remove from heat and pour the liquid over the prepared vegetables. Make sure all vegetables are completely covered by the liquid. Seal with a lid and place in the refrigerator. Allow vegetables to marinate in for at minimum of 24 hours or 48 hours for optimal flavor.
Don Julio Blanco Bloody Maria
Notes
Recipe and photo provided by Don Julio representatives.
Ingredients
Don Julio Bloody Maria
- 1-1/2 ounce Don Julio Blanco Tequila
- 5 ounces Don Julio Bloody Maria Mix*
- 1/2 ounce Fresh Lemon Juice
- Pickled Escabechee**
Don Julio Bloody Mary Mix
- Yields approximately 24 to 30 ounces depending on vegetable sizes
- 24 ounces Organic Tomato Juice
- 1 Red Pepper – cut into pieces
- 1 large Cucumber – cut into pieces
- 5 ounces Worcestershire Sauce
- 1 teaspoon Ground Pepper
- 2 tablespoons prepared Horseradish
- 1 teaspoon Tabasco Sauce
Escabeche
- 1 Cauliflower Head – chopped into 1/2 inch cubes
- 4 Carrots – peeled and cut into 1/4 inch wheels
- 2 Celery Stalks – cut into 1/4 inch pieces
- 1 Jalapeno Pepper – cut into thin rings
- 1 Whole Bay Leaf
- 2 teaspoons Black Pepper
- 2 teaspoons Salt
- 3 cups Water
- 2 cups White Wine Vinegar
- 1 cup Sugar
Instructions
Don Julio Bloody Maria
- Combine liquids in a cocktail shaker with ice. Shake to blend. Strain into tall glass over fresh ice. Garnish with pickled escabeche.
Don Julio Bloody Mary Mix
- Place all ingredients into a blender. Blend until all components are liquefied and smooth. Pour mixture into a glass container with lid using a fine mesh strainer to strain out any remaining lumps.
Escabeche
- Prepare vegetables and place in a heat-proof glass container. Place water, white wine vinegar and sugar into a saucepan over medium low heat. Heat until sugar is completely dissolved. Do not bring to a boil. Remove from heat and pour the liquid over the prepared vegetables. Make sure all vegetables are completely covered by the liquid. Seal with a lid and place in the refrigerator. Allow vegetables to marinate in for at least 48 hours for optimal flavor.
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All content ©2015 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist
Cheri Loughlin is the Omaha writer and photographer behind www.intoxicologist.net and author of Cocktails with a Tryst: An Affair with Mixology and Seduction. You can email Cheri with comments and questions at str8upcocktails@gmail.com.
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