Eric Tecosky Shows Us His "Grilled" Bloody Mary
Just when we thought we'd seen the Bloody Mary reach its pinnacle with creative spins (not to mention insane garnishes), a bartender takes the classic savory brunch drink to a whole new level. Above, watch as Eric Tecosky, West Coast bartender at Jones Hollywood and founder of Dirty Sue Olive Juice, shows us his technique for a Bloody that's tailor-made for summer cookouts, using hollowed-out peppers as vessels in which to "grill" a spiced vodka blend.
Recipe: Eric Tecosky's Grilled Bloody Mary
- 1 1/2 oz. grilled Bloody Mary-spiced vodka (instructions below)
- Horseradish to taste
- 3 1/2 oz. quality tomato juice
Roll shake ingredients and garnish with two Dirty Sue Blue Cheese Olives, one lemon wedge, one lime wedge and whatever else makes you happy.
- Cut and core 12 jalapeños and place them in a grill stand.
- In a mixing glass, add:
- 9 oz. Finlandia Vodka
- 2 oz. Dirty Sue Premium Olive Juice
- 1 tsp. finely ground black pepper
- 1 tsp. finely ground celery salt
- 1 tsp. seasoned salt
- 1 oz. Worcestershire
- 2 tsp. Tabasco
- Stir ingredients and fill each jalapeño with the spiced vodka.
- Grill over an open flame for five minutes.
- While grilling, char the jalapeños with a torch and high-proof vodka.
- Remove from grill and let rest for five minutes.
- Fine-strain contents of each jalapeño into a service bottle.
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