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Roasted Garlic Bloody Mary

Roasted Garlic Bloody Mary

Servings 1 serving
Author Brandon Matzek


  • 2 oz tomato juice (preferably unsalted or low-sodium)
  • 1.5 oz Roasted Garlic Infused Vodka
  • 3/4 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon pepperoncini pickling liquid (or more lemon juice)
  • 5 dashes hot sauce
  • Kosher salt
  • Freshly ground black pepper

Garnishes: pepperoncini, bocconcini (mozzarella balls), cherry tomatoes, rosemary sprigs


  1. Add tomato juice, vodka, Worcestershire, lemon juice, pickling liquid and hot sauce to a short glass, stirring to combine. Season to taste with kosher salt and several turns of black pepper. Flavors should be bold and bright. Add ice to the glass, and stir until the cocktail is well-chilled.
  2. Skewer 1 pepperoncino, bocconcino, and cherry tomato with a toothpick. Lay the skewer across the top of the glass. Sprinkle with a little kosher salt and black pepper. Finish with a sprig of rosemary.