Inspired by a favorite Italian appetizer, this Antipasto Bloody Mary is a tasty twist on the classic brunch cocktail...
This post was created in partnership with Drizly as part of their Top Shelf Blogger program. All opinions expressed below are 100% my own.
When it comes to weekend brunches, I am a Bloody Mary gal all the way. Sure, I can sip on a mimosa or a screwdriver, but you put a Bloody Mary bar in front me and I am in heaven. I think that Bloody Mary bars have to be like the best ever addition to a brunch menu- am I right?
While the bartender shakes up your Bloody Mary to your spice & heat preference, you can peruse all the delicious ways that you can top your cocktail. From the traditional olives & celery stalks, to thick cut bacon slices, pickles, cocktail onions, and more, you can create a cocktail and a snack all in one. And if you ask me those are the best Bloody Marys- the ones that come with a built-in snack. ;)
This Antipasto Bloody Mary recipe that I am sharing with you all today is inspired by my love for Bloody Mary bars and after one of my favorite Italian appetizers, an antipasto platter.
Traditional antipasto platters are the Italian version of a charcuterie board. They are usually brimming with hard cured Italian meats like salami, pepperoni, & proscuitto, olives, various peppers, and fresh mozzarella. With this Antipasto Bloody Mary, you get the cocktail with a bonus personal sized antipasto snack skewered right on top....
Now I know that some people claim that the vodka you use in a Bloody Mary doesn't really matter, but I have to respectfully disagree with them on that point. I think that the vodka makes the Bloody Mary. It serves as the base for all of the flavors and spices that you will be adding to your Bloody Mary.
And trust me when I tell you all that you don't want to use just any vodka in this Antipasto Bloody Mary, folks. You want to use a good quality vodka like my new personal favorite, Tito's Handmade Vodka.
I was first introduced to Tito's vodka when I traveled to Austin, Texas earlier this month. Tito's is handcrafted right in Austin in one of the state's oldest legal distilleries.
I discovered it's smooth taste when I ordered the Hard Lemonade at Moonshine Patio Bar & Grill, & I was hooked. I about jumped for joy when I stopped at my local liquor store to pick some of the ingredients for this Bloody Mary & saw that they carried Tito's.
Yield: Serves 1
Antipasto Bloody Mary
Inspired by a favorite Italian appetizer, this Antipasto Bloody Mary is a tasty twist on the classic brunch cocktail.
prep time: 5 min cook time: 0 total time: 5 min
ingredients:
- 3/4 cup of tomato juice
- 1 1/2 ounces (3 tbsp) of your favorite vodka (I recommend Tito's Handmade Vodka.)
- 1/2 tsp of Italian seasoning
- 1 clove of garlic, peeled & pressed
- 1 tbsp of juice from a jar of pepperoncini peppers
- Pinch of salt
- Dash of black pepper
- Juice from 1/2 of a fresh lime
- 3-5 dashes of hot sauce, depending on your heat level preference
- For the garnish- 1 Ciliegine mozzarella ball, slice of pepperoni, slice of salami, 1 whole pepperonicini, olive, grape tomato, dash of Italian seasonings, a celery stalk
instructions:
How to cook Antipasto Bloody Mary
- Fill a tall glass with ice. Set aside.
- In a cocktail shaker combine the tomato juice, vodka, Italian seasoning, garlic, salt & pepper, pepperoncini juice, lime juice & hot sauce. Cover & then shake vigorously to mix well. Pour into the prepared glass.
- Garnish with a stalk of celery, a dash of Italian seasoning, & your favorite antipasto toppings skewered on a drink straw or pick.
- Serve immediately. Enjoy!
What is your favorite way to top a Bloody Mary? ;)
This cocktail recipe is the first of what I hope will be many that I will be creating and sharing with you all as a Drizly Top Shelf Blogger. Be sure to check out the Top Shelf Blogger page for even more cocktail recipe inspiration and to meet the other bloggers in the Drizly's Top Shelf program.
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