CAJUN HABANERO BLOODY MARY - RUB MY MEAT SEASONINGS

Cajun Habanero Bloody Mary

Making your own Cajun infused vodka is the first step in this flaming-hot cocktail recipe, a process that takes at least two weeks. It's well worth the wait - thanks to the aromatic and robust flavors of RUB MY MEAT SEASONINGS CAJUN SEASONING and fresh habanero peppers, the spicy finished product is one you'll never forget and always come back to!

Prep time: 0 min

Cook time: 5 min

Total time: 5 min

Ingredients

Makes 1 serving

• 1 Quart Vodka
• 2 Habanero Chili
• 2 Tablespoon Rub My Meat Seasonings - Cajun Seasoning plus more for garnish
• 1 Lemon Wedge
• 1 Lime Wedge
• 1/2 Cup Tomato Juice
• 2 Dashes Hot Sauce Of Choice
• 2 Teaspoons Prepared Horseradish
• 2 Dashes Worcestershire Sauce
• 1 Celery Stalk, For Garnish
• 

• Directions

  1. Carefully pour in vodka into jar, add CAJUN SEASONING and habanero chili. Stir to combine.
  2. Seal jar and set aside to infuse for at least two weeks. Once per day, invert jar and swirl to combine ingredients.
  3. Once vodka reaches desired potency, strain out peppers and seasoning and discard, or return peppers to jar for presentation.
  4. Pour CAJUN SEASONING onto small plate. Run lemon wedge around rim of pint glass, coating with juice. Roll rim of glass through seasoning to coat it. Fill glass with ice and set aside.
  5. Squeeze remaining juice from lemon wedge into cocktail shaker, then drop wedge into shaker. Squeeze juice from lime wedge into shaker and add wedge to shaker. Add remaining ingredients.
  6. Fill shaker with ice. Secure top and shake vigorously until frosty condensation forms on exterior. Strain into prepared pint glass and garnish with celery stalk.