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.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.

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.

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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.

Don Julio Bloody Maria