Sous Vide Chile-Tomato Infused Vodka Bloody Mary
The Bloody Mary is a classic brunch drink and it is fun to take it in different directions. This recipe uses guajillo and chipotle chiles to infuse the vodka with smokey and spicy flavors that complement most Bloody Mary mixes. This vodka is very spicy, for a more mellow, sipping style infusion I stick to using only 1 guajillo chile instead.
Sous Vide Chile-Tomato Infused Vodka Bloody Mary Ingredients
2 dried guajillo chiles
1 dried chipotle chiles
1/2 cup sun-dried tomatoes
375ml vodka, (1.6 cups)
4 ounces Bloody Mary mix
1 ounce Chile-Tomato Vodka, from above
1/2 celery stick
Sun-dried tomatoes, thinly sliced
Guajillo chiles, thinly sliced
Sous Vide Chile-Tomato Infused Vodka Bloody Mary Instructions
At least 3 hours before serving
Preheat a water bath to 140°F (60°C).
Combine the chiles, tomatoes, and vodka in a sous vide bag or mason jar then seal and place in the water bath. Heat the infusion for 1 to 2 hours.
Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the vodka if desired and store in a sealed container.
Combine the Bloody Mary mix and the infused vodka in a glass and stir to combine. Add the celery, sun-dried tomato, and chile strips as garnish, then serve.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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