Pisco Maria Bloody Mary With Pisco Recipes

Steps:

• Celery stalks, pickled peppers, jalapeno-stuffed olives and pickled okra, for garnish
• Combine the tomato juice, lemon juice, horseradish, Worcestershire sauce, sambal oelek and 1 teaspoon each salt and pepper in a large pitcher, stirring with a long spoon. Cover and refrigerate at least 2 hours or up to 2 days.
• Combine the celery salt and chili powder on a plate. Moisten the rims of 8 glasses with lemon wedges; dip in the celery salt mixture and fill the glasses with ice. Add the vodka to the tomato mixture; stir to combine. Pour into the prepared glasses. Garnish with celery, peppers, olives, okra and lemon wedges.

Steps:

• Fill a highball glass one-third of the way with ice cubes. Add the tomato juice, tomato clam juice, vodka, lemon juice, horseradish, celery salt, hot sauce and Worcestershire. Stir to combine. Garnish as desired.
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Steps:

• Combine tomato juice, pickle juice, vodka, Worcestershire, horseradish, hot sauce and some black pepper in a small pitcher and stir. Fill an 8-ounce glass with ice, pour the Bloody Mary over the ice and garnish the glass with the celery and lemon wedge.
• Stack the cornichon and olive on a 3-inch skewer. Place atop the Bloody Mary and enjoy!

Steps:

• For the infused pisco: Add the orange strips, mint sprigs and chai tea sachets to the pisco bottle. Allow this to sit for at least 24 hours. The longer the tea sits, the stronger it will get. Carefully remove the tea bags.
• For the pina pisco: Add some ice to a cocktail shaker. Squeeze the orange wedges over the ice. Reserve the wedges. Add a shot of infused pisco and the pineapple juice. Shake for about 30 seconds.
• Moisten the edge of the cocktail glass with a reserved orange wedge. Dip into the seasoned salt. Pour the cocktail shaker contents into the prepared glass. Top off with some seltzer water. Garnish with pineapple balls to help keep the drink cold.