Jun

Bloody Rogelio

The other day on Facebook, I mentioned that I was making a cilantro infused vodka, and my brother in law piped up that I was to use it to make him a Bloody Mary when he comes home for Christmas. My dear BIL is an officer in the Army, currently stationed in Germany, and his wish is my command! Upon experimenting with the concoction I have deemed him a genius!

First you’re going to need some cilantro vodka, which you’ll need to make yourself because you won’t find it at your local liquor store. It’s very simple. Fill a jar 3/4 of the way full of fresh chopped cilantro, top off with vodka, and let it sit for 3 or 4 days, then strain. I’ve tried making infused vodkas with cheap vodka, and strongly urge against doing so or your finished product won’t taste as nice. You don’t need to use top of the line like Grey Goose or Ketel One …. a middle of the road will do … I use Smirnoff.

This could easily become a cordial with the addition of simple syrup. A simple syrup is made by combining equal parts of sugar and water, bringing up to a boil, and then removing from the heat. Once the syrup has cooled, add it to the cilantro infusion to taste. Liqueurs should be allowed to age for a minimum of 2 months. Initially they are rather harsh tasting, but mellow and improve with age.

Bloody Rogelio

6 ounces tomato juice
1 1/2 ounce cilantro vodka
Couple of good squeezes of lime juice (1-2 tablespoons)
Worcestershire sauce to taste
Hot Sauce to taste

Add ingredients to shaker with ice. Shake vigorously. Strain into glass filled with ice cubes. I like mine without the ice cubes. Garnish with green onion or celery (I think celery is an evil veggie, and my hubby is allergic to it).

By the way, the drink is named in honor of my brother in law. It comes from an old nickname, Rogelio Anti-Suave. Don’t ask.